Description
A delicious recipe featuring grilled chicken with herb cream served alongside roasted potatoes and a fresh vegetable plate.
Ingredients
Scale
- 4 boneless chicken breasts chicken
- 1/2 cup heavy cream
- 2 tablespoons fresh herbs (like parsley, dill, or chives)
- 1 pound baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups assorted fresh vegetables (like bell peppers, zucchini, and carrots)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix heavy cream with fresh herbs, salt, and pepper.
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked.
- While the chicken is grilling, boil the baby potatoes in salted water until fork-tender, about 15 minutes.
- Drain the potatoes and toss with olive oil, salt, and pepper.
- Grill the assorted vegetables until tender, about 5-7 minutes.
- Serve the grilled chicken topped with herb cream alongside roasted potatoes and grilled vegetables.
Notes
- For extra flavor, marinate the chicken in the herb cream mixture for an hour before grilling.
- Feel free to customize the vegetables based on what you have available.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Grilled Chicken, Herb Cream, Roasted Potatoes, Veg Plate