Grilled Chicken with Creamy Herb Sauce, Rice & Roasted Sides

Instructions

1. Cook the Rice

1. Rinse the rice thoroughly under cold water to remove excess starch.
2. In a small pot, bring 2 cups of salted water to a boil. Add the rice, stir once, reduce heat to low, and cover.
3. Simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
4. Turn off the heat and let it rest, covered, for another 5 minutes. Fluff with a fork and stir in butter if desired.

2. Roast the Sweet Potatoes

1. Preheat your oven to 200°C (390°F).
2. In a mixing bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Spread them out on a lined baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and caramelized at the edges.

3. Grill the Chicken

1. Pat the chicken breasts dry. Rub them with olive oil, garlic powder, paprika, salt, and pepper.
2. Grill or pan-fry over medium-high heat for 6–8 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
3. Remove from heat and let rest for 5 minutes before slicing to retain juices.
   

   4. Sauté the Veggies