Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Ingredients

Chicken

• 1½ lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano or Italian seasoning
• Juice of ½ lemon

Broccoli

• 4 cups broccoli florets
• 1 tbsp olive oil
• Salt & pepper, to taste

Creamy Garlic Sauce

• ½ cup Greek yogurt (or mayo for richer sauce)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced or grated
• 2–3 tbsp milk or water (to thin)
• Salt & pepper, to taste

For the bowls (optional)

• Cooked rice, quinoa, or cauliflower rice
• Fresh parsley or green onions

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Instructions

1. Marinate the chicken
   • In a bowl, mix olive oil, spices, lemon juice, salt, and pepper.
   • Coat chicken well and marinate at least 15 minutes (up to 24 hours).
2. Grill the chicken
   • Preheat grill or grill pan to medium-high.
   • Grill chicken 5–7 minutes per side, until internal temp reaches 165°F (74°C).
   • Let rest 5 minutes, then slice.
3. Cook the broccoli
   • Toss broccoli with olive oil, salt, and pepper.
   • Grill in a basket 6–8 minutes, or roast at 425°F (220°C) for 15–20 minutes, until tender with charred edges.
4. Make the creamy garlic sauce
   • Whisk yogurt, olive oil, lemon juice, garlic, salt, and pepper.
   • Thin with milk or water until drizzleable.
5. Assemble the bowls
   • Start with rice or quinoa (if using).
   • Top with grilled chicken and broccoli.
   • Drizzle generously with creamy garlic sauce.
   • Garnish with parsley or green onions.

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Variations & Tips

• Spicy: Add sriracha or chili flakes to the sauce
• Mediterranean: Add cucumbers, tomatoes, and feta
• Low-carb: Skip grains and add avocado
• Extra smoky: Use smoked paprika on the chicken