Preheat your grill or grill pan over medium-high heat while you cook the rice according to package directions and keep it warm.

Pat the chicken breasts dry with paper towels. Drizzle with 2 tablespoons olive oil, then season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Place the seasoned chicken on the preheated grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove from heat and let it rest for 5 minutes before slicing.

Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon salt on a large baking sheet. Roast for 15 to 18 minutes until edges are slightly crispy and the broccoli is tender.

To make the creamy garlic sauce, melt butter in a medium saucepan over medium heat.

Add minced garlic and sauté for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.

Pour in the chicken broth and let it simmer for 1 minute. Add the heavy cream and Italian seasoning, stirring to combine.

Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper to taste, then reduce the heat to keep it warm.

Assemble the bowls by dividing cooked rice evenly among four bowls.

Top each with roasted broccoli and sliced grilled chicken.

Spoon the creamy garlic sauce generously over each bowl, and garnish with freshly chopped parsley.