Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Broccoli florets: 1 large head
- Olive oil: 2 tablespoons
- Garlic cloves: 4 cloves, minced
- Mayonnaise: 1/2 cup
- Plain Greek yogurt: 1/4 cup
- Lemon juice: 1 tablespoon
- Cooked rice or quinoa: 2 cups
Instructions
- Step 1: Preheat grill to medium-high heat. Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.
- Step 2: Season chicken breasts with salt, pepper, and any desired spices (like garlic powder or paprika). Grill the chicken for about 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
- Step 3: While the chicken is grilling, either grill the broccoli directly on the grill grates for about 5-7 minutes, flipping occasionally, until slightly charred and tender, or roast in a 400F oven for 15-20 minutes.
- Step 4: In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper to make the creamy garlic sauce. Adjust seasonings to taste.
- Step 5: Assemble the bowls by dividing cooked rice or quinoa between bowls. Top with grilled broccoli and sliced grilled chicken. Drizzle generously with the creamy garlic sauce.
Notes
- Store leftover components separately (chicken, broccoli, sauce, grain) in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken and broccoli separately in a skillet or oven to maintain texture, then drizzle with sauce.
- Garnish your bowls with a sprinkle of red pepper flakes or a squeeze of extra lemon juice for a vibrant finish.
- For extra flavorful chicken, marinate it in a mixture of olive oil, garlic, herbs, and lemon juice for at least 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American