Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Lemon juice (optional, for extra flavor)
For the Broccoli:
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Creamy Garlic Sauce:
- 1/2 cup sour cream or Greek yogurt (for a lighter option)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced (or more to taste)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
Instructions:
1. Grill the Chicken:
- Preheat your grill or grill pan to medium-high heat.
- Season the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper. (Add a squeeze of lemon juice for extra flavor if you like.)
- Grill the chicken for 6-8 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it into strips.
2. Roast the Broccoli:
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with olive oil, salt, and pepper.
- Spread the broccoli out on a baking sheet in a single layer.
- Roast for 15-20 minutes, or until the broccoli is tender and slightly crispy on the edges.
3. Make the Creamy Garlic Sauce:
- In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, minced garlic, lemon juice, and parsley.
- Season with salt and pepper to taste. Mix well until smooth.
4. Assemble the Bowls:
- In bowls, layer the grilled chicken slices, roasted broccoli, and drizzle with the creamy garlic sauce.
- Garnish with extra parsley or a sprinkle of parmesan cheese if desired.
Tips:
- Feel free to add other veggies like roasted sweet potatoes or bell peppers to make the bowl more filling.
- You can substitute the mayo with a lighter alternative like plain Greek yogurt for a healthier twist.
Enjoy your Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce!
