Ingredients
For the chicken and broccoli
- 2 boneless skinless chicken breasts
- 182 g broccoli florets
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
For the creamy garlic sauce
- 120 ml Greek yogurt (or sour cream)
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 13 g grated parmesan cheese (optional)
- Salt and black pepper to taste
- 2–3 tbsp water (to thin if needed)
Optional bowl additions
- 190 g cooked brown rice, quinoa, or couscous
- Cherry tomatoes
- Avocado slices
- Fresh parsley
Method
Prepare the chicken
Rub the chicken breasts with olive oil, paprika, garlic powder, oregano, salt, and black pepper.
Grill the chicken
Heat a grill pan or skillet over medium heat. Cook the chicken for about 5–6 minutes per side until fully cooked and nicely charred. Remove and let it rest for a few minutes, then slice.
Cook the broccoli
Steam or sauté the broccoli for 3–4 minutes until tender but still slightly crisp. Season lightly with salt and pepper.
Make the creamy garlic sauce
In a bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, parmesan, salt, and pepper. Add a little water if needed to create a smooth, drizzle-friendly sauce.
Assemble the bowl
Add rice, quinoa, or couscous to the bowl if using. Top with grilled chicken slices and broccoli. Add any optional toppings like cherry tomatoes or avocado.
Finish
Drizzle generously with the creamy garlic sauce and sprinkle fresh parsley on top.
