Description
Wholesome and flavorful grilled chicken and broccoli bowls served over rice or quinoa and topped with a zesty creamy garlic sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups (200g) broccoli florets
- 2 tbsp olive oil
- Salt & black pepper
- 1/2 cup (120ml) Greek yogurt
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1/4 tsp paprika
- Cooked rice or quinoa (for serving)
Instructions
- Season chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Grill over medium heat until fully cooked, about 6-7 minutes per side. Slice once rested.
- Toss broccoli florets with remaining olive oil, salt, and pepper. Roast in a 400°F (200°C) oven or grill until tender, about 15 minutes.
- In a small bowl, combine Greek yogurt, minced garlic, lemon juice, chopped parsley, and paprika. Mix until smooth to create the sauce.
- Assemble the bowls by adding cooked rice or quinoa to each bowl. Top with grilled chicken slices and roasted broccoli. Drizzle generously with creamy garlic sauce. Serve immediately.
Notes
- You can substitute Greek yogurt with sour cream if desired.
- Marinate chicken for 30 minutes in olive oil, lemon, and garlic for extra flavor.
- Great for meal prep—store components separately and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg