Description
Delicious grilled chicken and broccoli bowls topped with a creamy garlic sauce, perfect for a wholesome weeknight dinner.
Ingredients
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
Instructions
- Grill the chicken: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Grill for about 6–7 minutes on each side until fully cooked, achieving an internal temperature of 165°F (74°C). Let the chicken rest for a moment, then slice it into strips.
- Steam the broccoli: While the chicken cooks, steam the broccoli florets for 4–5 minutes until they’re bright green and tender yet crisp.
- Make the sauce: In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, water, salt, and pepper until smooth and creamy. If you prefer a thinner consistency, add a bit more water.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced grilled chicken and steamed broccoli. Drizzle the creamy garlic sauce over the top just before serving.
Notes
For better results, use a meat thermometer to ensure chicken is fully cooked and let it rest before slicing. Customize the garlic sauce to your preference.
