Description
Master these satisfying bowls! Juicy, grilled chicken meets vibrant broccoli and fluffy grains, united by a bright, four-clove Greek yogurt garlic sauce. Quick prep, major flavor payoff.
Ingredients
- Boneless, skinless chicken breasts (1.5 lbs)
- Broccoli florets (4 cups)
- Cooked quinoa or brown rice (3 cups)
- Plain Greek yogurt (1/2 cup)
- Fresh garlic cloves, minced (4 cloves)
- Olive oil (3 Tbsp)
- Lemon juice (1 Tbsp)
- Salt and freshly ground black pepper (to taste)
Instructions
- Step 1: Prepare the Creamy Garlic Sauce. In a small bowl, whisk together the Greek yogurt, minced garlic cloves, lemon juice, and a pinch of salt and pepper. Add 1-2 teaspoons of water or milk to thin the sauce to desired consistency. Cover and refrigerate while preparing the rest of the meal.
- Step 2: Grill and Slice the Chicken. Pat the chicken breasts dry and rub them with 1 tablespoon of the olive oil, salt, and pepper. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes before slicing thinly.
- Step 3: Cook the Broccoli. Toss the broccoli florets with the remaining 2 tablespoons of olive oil, salt, and pepper. Grill the broccoli over medium heat for 5-7 minutes, turning occasionally, until they are tender-crisp and slightly charred. Alternatively, roast them in the oven at 400°F for 10 minutes.
- Step 4: Assemble the Bowls. Divide the cooked quinoa or brown rice evenly among four serving bowls. Top each bowl with the sliced grilled chicken and the grilled broccoli. Finish by drizzling a generous amount of the creamy garlic sauce over the chicken and vegetables. Serve immediately.
Notes
- For best results and texture, store leftover chicken and vegetables separately from the yogurt-based garlic sauce in airtight containers for up to 3 days.
- Reheat the chicken and broccoli gently in a skillet over low heat or briefly in the microwave; always add the cold creamy garlic sauce *after* reheating.
- Don't skip the 5-minute rest period for the grilled chicken; this simple step ensures the meat stays incredibly juicy and tender when sliced for the bowls.
- Brighten up the finished bowls by garnishing with a sprinkle of fresh chopped parsley or a pinch of red pepper flakes for a welcome pop of color and slight heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 435
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 4g