Quick Note: You can double this recipe as many times as you'd like.

Slice the chicken breast into small chunks (bite-sized).

In a mixing bowl, add chicken, garlic powder, salt, pepper, avocado oil, and lemon juice.

Optional: You can pause this recipe and let the chicken marinate, covered, in the fridge up to 6 hours. But you don’t have to do this.

Heat your grill (indoor or outdoor) to medium heat, 350 degrees Fahrenheit.

Once it’s hot, place the chicken onto the grill, ensure they’re not touching. Cook for 4-5 minutes.

Flip and cook another 4-5 minutes or until the chicken is fully cooked. You can figure this out by cutting a piece in half or using a meat thermometer.

While the chicken is cooking whip up the creamy garlic sauce by adding the butter to a small sauce pan and warming over medium heat on the stovetop.

Once the butter is melted add in minced garlic, salt, parsley, and half and half.

Stir to combine and warm on low-medium heat for 4-5 minutes, or until warm.

Turn heat to low and whisk in grated Parmesan until melted and combined. Take off heat, and set aside until chicken is cooked.

When chicken is cooked serve it with the garlic sauce poured over top and enjoy!