Description
This recipe features flavorful grilled chicken breasts paired with vibrant broccoli florets, served over a bed of rice or quinoa and topped with a tangy, creamy garlic sauce. It’s a wholesome, satisfying meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Cooked rice or quinoa for serving (about 2 cups)
- Fresh parsley for garnish (optional)
Creamy Garlic Sauce
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add the chicken breasts and coat them evenly in the marinade. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator for enhanced flavor.
- Prepare the creamy garlic sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and well combined. Set aside in the refrigerator to allow the flavors to meld.
- Preheat the grill: Heat your grill or grill pan over medium-high heat to get it ready for cooking the chicken.
- Grill the chicken: Place the marinated chicken breasts on the hot grill and cook for 6-7 minutes per side until fully cooked, with an internal temperature of 165°F (75°C) and nice grill marks. Remove the chicken and let it rest for a few minutes before slicing.
- Prepare the broccoli: Steam or blanch the broccoli florets until bright green and tender, about 5 minutes. Alternatively, toss the broccoli with olive oil, salt, and pepper, and grill on a separate pan for 4-5 minutes until tender and slightly charred.
- Assemble the bowls: Begin with a base of cooked rice or quinoa in each bowl. Top with sliced grilled chicken and the prepared broccoli florets.
- Add the sauce and garnish: Generously drizzle the creamy garlic sauce over the chicken and broccoli. Garnish with fresh parsley if desired.
- Serve: Serve immediately and enjoy your flavorful, nutritious grilled chicken and broccoli bowls.
Notes
- Marinating the chicken longer (up to 2 hours) will deepen the flavor.
- You can substitute quinoa or rice with cauliflower rice for a low-carb option.
- The creamy garlic sauce can be made a day ahead to save time and allow flavors to develop more fully.
- If grilling isn’t an option, the chicken can be cooked on a stovetop grill pan or baked in the oven at 375°F (190°C) for 20-25 minutes.
- Fresh parsley is optional but adds a nice color and freshness as a garnish.
