Instructions 👩🍳
- Cook the rice: Rinse the rice under cold water, then add it to a pot with 500 ml of salted water. Bring to a boil, then reduce heat, cover, and simmer until the rice is fluffy and tender. Set aside.
- Steam the broccoli: Steam broccoli florets for 3–5 minutes until tender but still bright green. Drain and set aside. Avoid overcooking to preserve color and texture.
- Grill the chicken: Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill over medium heat for 5–7 minutes per side, or until golden and cooked through. Let rest for a few minutes before slicing into strips.
- Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually pour in the milk, whisking constantly until the sauce thickens. Reduce heat and stir in the cheddar and mozzarella until melted and smooth. Season with salt, pepper, and herbs.
- Assemble the bowls: Divide the rice evenly among four bowls. Top each with sliced chicken and steamed broccoli. Generously drizzle the warm cheese sauce over the top.
- Garnish and serve: Sprinkle with fresh thyme or parsley for a fragrant finish. Serve immediately while warm and creamy.
Notes & Variations 💡
- Swap broccoli for cauliflower for a milder flavor and softer texture.
- Add a pinch of chili powder or cayenne to the cheese sauce for a spicy kick.
- Substitute the chicken with grilled turkey or shrimp for a lighter variation.
- For extra crunch, sprinkle crispy onions or toasted breadcrumbs on top before serving.
Rich, cheesy, and full of wholesome ingredients, this Grilled Chicken & Rice Bowl with Broccoli and Creamy Cheese Sauce delivers the perfect balance of comfort and nutrition in every bite. 🧀🍗🥦✨
