Ingredients:
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Juice of 1/2 lemon
For the Broccoli:
2 cups broccoli florets (steamed or roasted)
1 tablespoon olive oil
Salt and pepper to taste
For the Creamy Garlic Sauce:
1/2 cup plain Greek yogurt (or sour cream for a richer version)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon lemon juice
1 tablespoon fresh parsley (chopped)
Salt and pepper to taste
Water or milk (to thin the sauce, if necessary)
Preheat the grill or a grill pan to medium-high heat.
Coat the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Squeeze the juice of half a lemon over the chicken.
Grill the chicken for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F/75°C). Once done, let the chicken rest for a few minutes before slicing it into strips.
Prepare the Broccoli:
For steamed broccoli, simply steam the florets for about 5-7 minutes until tender but still bright green.
For roasted broccoli, preheat the oven to 400°F (200°C). Toss the broccoli florets in olive oil, salt, and pepper, and roast for 15-20 minutes, tossing halfway through, until crispy on the edges.
Make the Creamy Garlic Sauce:
In a small bowl, combine the Greek yogurt, mayonnaise, Parmesan cheese, minced garlic, lemon juice, and parsley.
Stir well and season with salt and pepper to taste.
If the sauce is too thick, add a little water or milk to reach your desired consistency.
Assemble the Bowl:
In bowls, arrange the grilled chicken, broccoli, and any other desired vegetables (like quinoa, rice, or avocado).
Drizzle the creamy garlic sauce generously over the top.
Serve:
Garnish with extra fresh parsley, a squeeze of lemon, or additional Parmesan cheese if desired.
