Description
A quick and nutritious bowl filled with juicy grilled chicken, crisp-tender broccoli, and a creamy sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Plain Greek yogurt
- 2 tablespoons Mayonnaise
- 2 cloves Garlic, minced
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 4 cups Broccoli florets
- 4 cups Cooked rice or quinoa
- 1 cup Cherry tomatoes, halved
- 0.5 whole Red onion, thinly sliced
- 1 whole Avocado, sliced
- Fresh parsley, for garnish
Instructions
- Prep your cooked rice or quinoa first to have it ready for quick assembly.
- Pound chicken breasts evenly to about three-quarters of an inch thick for uniform cooking.
- Season the chicken with garlic powder, smoked paprika, salt, and black pepper; let it rest briefly to absorb those flavors.
- Grill the seasoned chicken over medium-high heat for about 6-8 minutes per side until cooked through. Allow it to rest before slicing into juicy pieces.
- In a bowl, whisk together the creamy garlic sauce ingredients until smooth. Adjust the consistency with a little water if needed.
- Steam your broccoli florets until bright green and tender-crisp, then drain well to retain their vibrant color.
- Assemble by layering your chosen grain, sliced chicken, broccoli, halved cherry tomatoes, and red onions. Top it all off with avocado slices and a generous drizzle of creamy sauce.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 80mg