with Cheesy Garlic Parmesan Broccoli and Fluffy Rice
A Mediterranean-inspired comfort bowl! Juicy garlic-herb grilled chicken bites in a luxurious spinach-artichoke Alfredo sauce, layered over soft rice and paired with crispy roasted broccoli tossed in Parmesan and garlic. Cheesy, vibrant, and deeply satisfying! ✨
🍽️ Serves: 2–3
Prep Time: 20 min
Cook Time: 25–30 min
🧾 Ingredients
🐔 Garlic-Herb Grilled Chicken Bites
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced 🧄
- 1 tbsp fresh oregano, chopped 🌿
- ½ tsp dried thyme
- Salt & freshly cracked black pepper
🥦 Crispy Parmesan-Garlic Roasted Broccoli
- 1 large head of broccoli, cut into florets
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese 🧀
- 2 cloves garlic, minced
- Salt & freshly cracked black pepper
🍚 Fluffy White Rice
- 1 cup uncooked white rice (e.g., basmati or jasmine)
- 2 cups water or chicken broth
- Pinch of salt
🌿🧀 Spinach-Artichoke Alfredo Sauce with Mozzarella
- 2 tbsp butter 🧈
- 2 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1 cup marinated artichoke hearts, drained and chopped
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese (plus more for topping)
- ¾ cup shredded mozzarella cheese 🧀
- Salt & freshly cracked black pepper
- 1 tbsp lemon juice 🍋 (optional)
🔥 Instructions
1. Cook the Rice
Rinse the rice well. In a saucepan, combine with water or broth and a pinch of salt.
Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes, or until liquid is absorbed. Fluff with a fork.
2. Marinate & Cook the Chicken
In a bowl, toss chicken with olive oil, garlic, oregano, thyme, salt, and pepper.
Heat a skillet or grill pan over medium-high. Cook chicken 3–5 minutes per side, until golden and cooked through. Set aside.
3. Roast the Parmesan Broccoli
Preheat oven to 200°C / 400°F. Toss broccoli with olive oil, garlic, Parmesan, salt, and pepper.
Spread on a baking sheet and roast for 15–20 minutes, until edges are golden and crispy.
4. Make the Spinach-Artichoke Alfredo Sauce
In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant.
Stir in spinach and cook until wilted. Add artichoke hearts and cook 1–2 more minutes.
Pour in heavy cream, simmer gently, then stir in Parmesan. Season with salt, pepper, and lemon juice (if using).
5. Combine Chicken & Melt Cheese
Reduce heat to low. Add the cooked chicken to the Alfredo sauce.
Top with shredded mozzarella, cover, and let melt until gooey and delicious.
6. Assemble the Dish
Plate a scoop of fluffy rice. Add crispy Parmesan broccoli to the side.
Top generously with the creamy spinach-artichoke Alfredo chicken mixture.
Sprinkle with extra Parmesan, if desired. Serve hot and enjoy!
💡 Optional Add-Ons
- Add lemon zest or crushed red pepper for extra zing.
- Sub rice with orzo or cauliflower rice for a twist.
- Want more greens? Stir baby kale or arugula into the sauce.
