Grilled Chicken with Creamy Herb Sauce, Rice & Roasted Sides

4. Sauté the Veggies

1. In a large skillet, heat olive oil over medium heat.
2. Add the sliced zucchini and red bell pepper. Cook for 5–6 minutes, stirring occasionally, until golden and just tender.
3. Season with salt, pepper, and your choice of herbs such as thyme or oregano.

5. Prepare the Creamy Herb Sauce

1. In the same skillet used for veggies or a clean pan, melt butter over medium heat.
2. Add the minced garlic and diced shallot or onion. Sauté for 1–2 minutes until fragrant and translucent.
3. Stir in the tomato paste or paprika paste and cook for 30 seconds to intensify flavor.
4. Pour in the cream and simmer gently for 2–3 minutes until slightly thickened.
5. Stir in chopped parsley or spinach. Season with salt and pepper to taste. Keep warm.

6. Finish and Serve

1. To plate: spoon a serving of rice onto each dish and arrange sweet potatoes and sautéed veggies around it.
2. Slice the rested chicken and place on top of the rice.
3. Spoon the warm creamy herb sauce generously over the chicken and surrounding sides.
4. Garnish with extra parsley if desired and serve immediately.

Tips & Variations

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