Description
A quick and healthy recipe for Grilled Chicken & Broccoli Bowls topped with a creamy garlic sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked brown rice or quinoa
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried dill (optional)
Instructions
- Preheat the grill to medium-high heat. While the grill is heating, prepare the chicken by patting it dry and seasoning both sides with garlic powder, onion powder, salt, and pepper.
- Drizzle olive oil over the broccoli florets and season with salt and pepper. Set aside.
- Once the grill is hot, place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- While the chicken is resting, grill the broccoli for about 4-5 minutes, turning occasionally, until tender and slightly charred.
- In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, and dill (if using). Mix until smooth and creamy.
- To assemble the bowls, divide the cooked brown rice or quinoa among four bowls. Top each bowl with sliced grilled chicken, grilled broccoli, and a generous drizzle of the creamy garlic sauce.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the creamy garlic sauce.
- Substitute the chicken with grilled shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg