Ingredients:

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts (or thighs if you prefer)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice (optional, for extra flavor)

For the Broccoli:

  • 2 cups broccoli florets (fresh or frozen)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder (optional)

For the Creamy Garlic Sauce:

  • 1/2 cup Greek yogurt (or sour cream, or a dairy-free alternative)
  • 1/4 cup mayonnaise (or avocado mayo for a lighter option)
  • 2-3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard (optional, for tanginess)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1-2 teaspoons fresh parsley, chopped (optional, for garnish)

Optional Add-ins:

  • Cooked quinoa, rice, or couscous for a more filling bowl
  • Sliced avocado
  • Roasted or grilled vegetables (like bell peppers or zucchini)
  • Pine nuts or sunflower seeds for crunch
  • Crumbled feta or shredded cheese (optional)

Instructions:

  1. Marinate the Chicken:
    • In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. If you like, add a tablespoon of lemon juice for extra freshness.
    • Rub the seasoning mixture all over the chicken breasts and let them marinate for 15-20 minutes (you can also marinate them in the fridge for a few hours if you prefer).
  2. Grill the Chicken:
    • Preheat your grill or grill pan to medium-high heat.
    • Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and has nice grill marks. Let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.
  3. Cook the Broccoli:
    • While the chicken is grilling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes until they are tender and lightly browned. Season with salt, pepper, and garlic powder, if desired. Alternatively, you can steam the broccoli if you prefer a softer texture.
  4. Make the Creamy Garlic Sauce:
    • In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth and creamy. Adjust the seasonings to taste. If you like a thinner sauce, you can add a little water or extra lemon juice to reach your desired consistency.
  5. Assemble the Bowls:
    • In individual bowls, layer the ingredients: start with a base of quinoa, rice, or couscous (if using). Add a generous portion of grilled chicken and sautéed broccoli on top.
    • Drizzle the creamy garlic sauce over the chicken and broccoli. Garnish with fresh parsley or any optional toppings (like sliced avocado, seeds, or feta).
  6. Serve:
    • Serve immediately while warm. Enjoy your balanced, flavorful Grilled Chicken & Broccoli Bowl!