Description
A healthy and delicious meal made with tender grilled chicken, roasted broccoli, and a rich creamy garlic sauce. This recipe is perfect for meal prepping or a quick weeknight dinner! Serve it over rice or quinoa for a complete and satisfying bowl.
Ingredients
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2 boneless, skinless chicken breasts
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2 cups (200g) broccoli florets
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2 tbsp olive oil
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Salt and black pepper, to taste
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1/2 cup (120ml) Greek yogurt
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2 garlic cloves, minced
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1 tbsp lemon juice
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1 tbsp chopped fresh parsley
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1/4 tsp paprika
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Cooked rice or quinoa (for serving)
Instructions
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Marinate & Grill Chicken:
Season the chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill the chicken until fully cooked (internal temperature should reach 165°F or 75°C). Once cooked, slice the chicken into strips or bite-sized pieces. -
Roast Broccoli:
Toss the broccoli florets with the remaining olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 15-20 minutes, or grill them until they’re tender and slightly charred. -
Make Sauce:
In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, chopped parsley, and paprika. Stir until well combined and creamy. -
Assemble Bowls:
Serve the sliced chicken and roasted broccoli over a bed of rice or quinoa. Drizzle with the creamy garlic sauce, and garnish with extra parsley or a sprinkle of paprika if desired.
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Serve & Enjoy:
Serve the bowls immediately while warm. This makes for a perfect, healthy meal!
Notes
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For a dairy-free version, you can substitute Greek yogurt with a dairy-free yogurt alternative.
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You can swap quinoa for rice, couscous, or any other grain of your choice
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg