Grilled Chicken and Broccoli Bowl with Garlic Sauce (Print version)
Smoky grilled chicken, crisp-tender broccoli, warm rice, and a creamy garlic sauce make this bowl filling, fresh, and meal-prep friendly.
# Ingredients:
For the chicken and broccoli
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts
02 -
2 tablespoons olive oil, divided
03 -
1 tablespoon lemon juice
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon kosher salt, divided
07 -
1/2 teaspoon black pepper, divided
08 -
5 cups (450 g) broccoli florets
For the garlic sauce
09 -
1/2 cup (120 g) plain Greek yogurt
10 -
2 tablespoons mayonnaise
11 -
2 cloves garlic, finely grated
12 -
1 tablespoon lemon juice
13 -
1 teaspoon Dijon mustard
14 -
1 tablespoon olive oil
15 -
2 tablespoons chopped fresh parsley
16 -
1-3 tablespoons water, to thin
For serving
17 -
3 cups (555 g) cooked white or brown rice
18 -
Extra chopped parsley and lemon wedges
# Instructions:
01 -
Pat the chicken dry and pound thick ends to an even thickness. Rub with 1 tablespoon olive oil, 1 tablespoon lemon juice, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
02 -
Toss broccoli florets with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
03 -
Heat a grill or grill pan to medium-high. Grill chicken for 5-6 minutes per side, until browned and the thickest part reaches 165°F. Rest for 5 minutes, then slice.
04 -
Grill broccoli in a grill basket for 8-10 minutes, turning often, until crisp-tender with charred edges.
05 -
Whisk Greek yogurt, mayonnaise, grated garlic, lemon juice, Dijon, olive oil, parsley, and a pinch of salt. Add water a little at a time until the sauce drizzles easily.
06 -
Divide rice among 4 bowls. Top with sliced grilled chicken and broccoli. Drizzle with garlic sauce and finish with parsley and lemon wedges.
# Good to know:
01 -
Best served warm with the garlic sauce added right before eating.
02 -
For meal prep, store sauce separately from the rice, chicken, and broccoli.