Ingredients
For the Chicken & Broccoli
- 2 boneless, skinless chicken breasts
- 2 cups (200g) broccoli florets
- 2 tbsp olive oil
- Salt & black pepper
- Cooked rice or quinoa (for serving)
For the Creamy Garlic Sauce
- ½ cup (120ml) Greek yogurt
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- ¼ tsp paprika
- Salt & pepper to taste
Instructions
1. Prepare the Chicken
- Pat chicken dry and season generously with salt, black pepper, and a drizzle of olive oil.
- Grill over medium-high heat for 5–7 minutes per side, or until cooked through (internal temp 165°F / 74°C).
- Let rest for 5 minutes, then slice.
2. Cook the Broccoli
Option A — Grilled:
- Toss broccoli with olive oil, salt, and pepper.
- Grill for 5–6 minutes, until slightly charred and tender-crisp.
Option B — Roasted:
- Roast at 425°F (220°C) for 12–15 minutes for deeper flavor.
3. Make the Creamy Garlic Sauce
- In a small bowl, mix Greek yogurt, minced garlic, lemon juice, parsley, paprika, and a pinch of salt & pepper.
- Adjust lemon or garlic to taste.
4. Assemble the Bowls
- Add warm rice or quinoa to each bowl.
- Top with sliced grilled chicken and broccoli.
- Spoon the creamy garlic sauce generously over the top.
⭐ Optional Add-Ins
- Sliced avocado
- Cherry tomatoes
- Roasted chickpeas
- A sprinkle of feta
- Chili flakes for heat
