A fresh and satisfying bowl filled with grilled chicken, roasted broccoli, and a zesty, creamy garlic sauce — perfect for a healthy weeknight dinner.
📋 Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups (200g) broccoli florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ½ cup (120 ml) Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon paprika
- Cooked rice or quinoa, for serving
⏱️ Prep Time: 15 mins
🔥 Cook Time: 20 mins
⏳ Total Time: 35 mins
🍽️ Servings: 2
🍚 Yield: 2 bowls
🧑🍳 Directions
- Marinate and Grill the Chicken
Pat chicken breasts dry and rub with 1 tablespoon olive oil. Season both sides with salt and black pepper. Grill over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice. - Roast the Broccoli
Toss broccoli florets with the remaining 1 tablespoon olive oil, salt, and pepper. Roast in a preheated oven at 425°F (220°C) for 15–20 minutes, or grill until tender and slightly charred. - Make the Creamy Garlic Sauce
In a small bowl, combine Greek yogurt, minced garlic, lemon juice, parsley, and paprika. Stir until smooth and creamy. - Assemble the Bowls
Divide cooked rice or quinoa between two bowls. Top with sliced grilled chicken and roasted broccoli. Drizzle generously with the garlic sauce and serve immediately.
🥗 Nutrition Facts (Per Serving — Approximate)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 420 | 35g | 30g | 18g |
💬 Reviews
“This was super easy to put together and so flavorful! The sauce is a game-changer. Will definitely make again!” — Fan from instagram
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