Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Prep time: 15 mins | Cook time: 15 mins | Servings: 2

Ingredients

For the Chicken & Broccoli:

  • 2 boneless, skinless chicken breasts

  • 2 cups (200g) broccoli florets

  • 2 tbsp olive oil

  • Salt & black pepper to taste

  • 1/4 tsp paprika (for the chicken seasoning)

  • Cooked rice or quinoa (for serving)

For the Creamy Garlic Sauce:

  • 1/2 cup (120ml) Greek yogurt

  • 2 garlic cloves, minced

  • 1 tbsp lemon juice

  • 1 tbsp chopped fresh parsley

  • Pinch of salt

Instructions

1. Prepare the Chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and 1/4 tsp paprika. Drizzle with 1 tbsp olive oil to coat.

2. Grill the Chicken

Heat a grill pan or large skillet over medium-high heat. Once hot, add the chicken. Grill for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and you have a nice golden-brown char. Remove from the pan and let it rest for 5 minutes before slicing.

3. Sauté or Steam the Broccoli

While the chicken is cooking, toss the broccoli florets with the remaining 1 tbsp olive oil, salt, and pepper. You can sauté them in the same pan as the chicken for extra flavor, or steam them for 4–5 minutes until tender-crisp and bright green.

4. Mix the Creamy Garlic Sauce

In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and chopped fresh parsley. If the sauce is too thick, you can add a teaspoon of water or olive oil to reach your desired drizzling consistency.

5. Assemble the Bowls

Divide your cooked rice or quinoa between two bowls. Top with the sliced grilled chicken and the broccoli florets.

6. Garnish and Serve

Generously drizzle the creamy garlic sauce over the chicken and broccoli. Garnish with a bit more fresh parsley if desired.

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