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Creamy Herb Grilled Chicken & Zucchini Bowl

Juicy grilled chicken and thick zucchini slices served over fluffy white rice, drenched in a rich, glossy garlic and herb cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Zucchini & Rice
  • 2 medium zucchinis sliced into thick rounds
  • 1 tbsp olive oil
  • 1 cup long-grain white rice Jasmine or Basmati
  • 2 cups chicken broth or water
Creamy Herb Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp lemon juice

Equipment

  • Grill or Grill Pan
  • Medium saucepan
  • Skillet
  • Whisk

Method
 

  1. Rinse rice and cook in a saucepan with 2 cups of broth or water until tender (about 15-18 minutes). Let sit covered, then fluff.
  2. Pound chicken breasts to even thickness. Rub with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper.
  3. Toss zucchini rounds with 1 tbsp olive oil, salt, and pepper. Grill over medium-high heat until tender-crisp with char marks. Set aside.
  4. Grill chicken for 6-8 minutes per side until cooked through (165°F internal). Rest for 5-10 minutes before slicing.
  5. For the sauce, melt butter in a skillet over medium heat. Sauté garlic for 1 minute. Add chicken broth to deglaze and reduce for 2 minutes.
  6. Lower heat, whisk in heavy cream and Parmesan until melted and slightly thickened. Stir in parsley, chives, lemon juice, salt, and pepper.
  7. Assemble bowls: layer rice, fan sliced chicken, add zucchini, and generously drizzle everything with the creamy herb sauce. Serve immediately.

Notes

Store the sauce separately from the rice when keeping leftovers to prevent the rice from absorbing all the liquid.