Description
These nutrient-dense grilled chicken and broccoli bowls are the perfect balance of lean protein, fiber-rich vegetables, and complex carbohydrates. Featuring tender, seasoned chicken breasts and lightly steamed broccoli, the meal is elevated by a tangy, probiotic-rich creamy garlic dressing. Ideal for busy weeknights or fresh meal prep, this wholesome dish offers a satisfying and vibrant dining experience that is completely free of alcohol and pork products.
Ingredients
1.5 pounds 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
4 cups cooked rice or quinoa
4 cups broccoli florets
1 cup cherry tomatoes, halved
0.5 red onion, thinly sliced
1 avocado, sliced
0.25 cup plain Greek yogurt
2 tablespoons mayonnaise
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fresh parsley for garnish
Instructions
Pat the chicken breasts dry and rub with olive oil, garlic powder, smoked paprika, salt, and pepper.
Preheat a grill pan or cast iron skillet over medium-high heat.
Cook the chicken for 5-7 minutes per side until an instant-read thermometer reaches 165°F (74°C), then let rest and slice.
While the chicken cooks, steam the broccoli florets until tender-crisp.
Whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl to make the sauce.
Divide the cooked rice or quinoa into four bowls.
Top each bowl with grilled chicken, steamed broccoli, fresh tomatoes, red onion slices, and avocado.
Drizzle with the prepared dressing and garnish with fresh parsley.
Notes
Store the sauce separately from the bowls if meal prepping to keep the vegetables crisp. Use quinoa for higher protein content or white jasmine rice for a classic texture.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling and Steaming
- Cuisine: Healthy American