Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper, to taste
Juice of 1 lemon
For the Broccoli:
2 cups fresh broccoli florets
1 tbsp olive oil
Salt and pepper, to taste
For the Creamy Garlic Sauce:
1/2 cup heavy cream
2 tbsp unsalted butter
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: Fresh parsley for garnish
Instructions:
Marinate the Chicken:
In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and lemon juice.
Coat the chicken breasts with the marinade. Let it marinate for at least 30 minutes (or up to 2 hours) in the fridge.
Grill the Chicken:
Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F / 75°C).
Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the Broccoli:
While the chicken grills, preheat the oven to 400°F (200°C).
Toss the broccoli florets in olive oil, salt, and pepper.
Roast for 15-20 minutes, or until tender and slightly crispy around the edges.
Make the Creamy Garlic Sauce:
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Stir occasionally.
Once the cream begins to thicken (about 5-7 minutes), add the Parmesan cheese and stir until smooth.
Season with salt and pepper to taste. Remove from heat.
Assemble the Bowls:
In serving bowls, arrange a bed of roasted broccoli and top with sliced grilled chicken.
Drizzle the creamy garlic sauce generously over the chicken and broccoli.
Garnish with fresh parsley, if desired.
Serve and Enjoy!
Your keto-friendly Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are ready to enjoy!