Ultimate Creamy Lemon Grilled Chicken Bowl

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, cut into strips or cubes
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Herb Rice

• 1 cup basmati rice
• 2 cups chicken broth or water
• 1 tablespoon butter
• 1 teaspoon chopped parsley
• 1/2 teaspoon garlic powder
• Salt to taste

For the Garlic Potatoes

• 3 medium potatoes, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Creamy Lemon Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1 tablespoon butter

---

Instructions

1. Marinate the Chicken

In a bowl, combine the chicken, olive oil, lemon juice, garlic, paprika, Italian seasoning, salt, and black pepper.
Mix well and let it marinate for 15–20 minutes.

2. Cook the Potatoes

Preheat the oven to 400°F (200°C).
Spread the diced potatoes on a baking tray and toss with olive oil, garlic, paprika, salt, and pepper.
Bake for 25–30 minutes until golden and crispy.

3. Prepare the Herb Rice

Rinse the rice well.
Cook it with chicken broth or water, butter, and a little salt according to package instructions.
Once cooked, fluff with a fork and stir in parsley and garlic powder.

4. Grill the Chicken

Heat a grill pan or skillet over medium-high heat.
Cook the chicken for 4–5 minutes per side until golden brown and fully cooked through.

5. Make the Creamy Lemon Sauce

In a saucepan, melt the butter over medium heat.
Add the garlic and cook for about 30 seconds.
Pour in the heavy cream and stir well.
Add Parmesan cheese and lemon juice, then simmer for 2–3 minutes until smooth and creamy.

6. Assemble the Bowls

Divide the herb rice into serving bowls.
Top with grilled chicken and crispy garlic potatoes.
Drizzle generously with the creamy lemon sauce.

Serve warm and enjoy!