1. Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked and charred. Remove from heat and let it rest.
3. While the chicken is grilling, steam the broccoli florets until they are tender yet still vibrant in color, about 4-5 minutes. Set aside.
4. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring occasionally. Once it starts to simmer, add the Parmesan cheese and stir until the sauce thickens, about 3-4 minutes.
6. Season the sauce with lemon juice, Italian seasoning, salt, and pepper to taste. Stir well to combine.
7. Slice the grilled chicken and arrange it over bowls of cooked rice or quinoa. Add steamed broccoli and generously drizzle with the creamy garlic sauce.
8. Garnish with additional Parmesan cheese or fresh herbs if desired, and serve immediately.

Remember, cooking is an act of love. As I prepare this dish, I often think back to those days in my grandmother’s kitchen, where patience and intuition were the secret ingredients.