Preheat grill to medium-high heat.
Season chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
Grill chicken for 6-7 minutes per side or until fully cooked. Set aside to rest.
Toss broccoli florets with remaining olive oil, salt, and pepper. Grill for 4-5 minutes until tender.
In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.
In a separate saucepan, heat heavy cream over medium heat. Add minced garlic and simmer for 2-3 minutes.
Stir in Parmesan cheese until melted and creamy.
Slice grilled chicken breasts.
To assemble bowls, divide cooked rice, grilled chicken, and broccoli among serving bowls.
Drizzle with creamy garlic sauce and sprinkle with chopped parsley.
Serve hot and enjoy!