Chicken and Rice Bowls
This Triple Berry Crumble Pie is made with an all-butter pie crust, filled with a combination of raspberries, blackberries, and blueberries, and topped with a buttery cinnamon crumble. Perfectly browned and bubbling with flavor!
Ingredients
For the Chicken:
- - 1 pound boneless skinless chicken breasts
- - 1 tablespoon olive oil
- - 1 teaspoon garlic powder
- - 1/2 teaspoon onion powder
- - 1/4 teaspoon salt
- - 1/8 teaspoon black pepper
For the Rice:
- - 2 cups cooked rice
For the Creamy Garlic Sauce:
- - 2 tablespoons butter
- - 2 cloves garlic minced
- - 1/4 cup heavy cream
- - 1/4 cup grated Parmesan cheese
- - 1 tablespoon chopped fresh parsley
- - 1/4 teaspoon dried oregano
- - Salt and pepper to taste
Instructions
- Grill the Chicken: Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, then season with garlic powder, onion powder, salt, and black pepper. Grill for 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing.
- Make the Creamy Garlic Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, Parmesan cheese, parsley, oregano, salt, and pepper. Cook for 1-2 minutes, stirring, until the sauce is smooth and creamy.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with sliced chicken and drizzle generously with the creamy garlic sauce.
- Serve: Serve immediately. Enjoy your flavorful Chicken & Rice Bowls with Creamy Garlic Sauce!
Notes
- Substitute grilled chicken with pan-seared or baked chicken if preferred.
- For a spicier kick, add a pinch of red pepper flakes to the garlic sauce.
- Serve with steamed vegetables or a fresh green salad for a complete meal.