Description
A simple, healthy weeknight dinner featuring grilled chicken, steamed broccoli, and a tangy creamy garlic sauce.
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
Instructions
- Preheat a grill or grill pan over medium-high heat. Season chicken breasts with salt, pepper, and paprika. Grill for 6–7 minutes per side, until fully cooked (internal temp 165°F/74°C). Let rest, then slice.
- While chicken cooks, steam broccoli florets for 4–5 minutes until bright green and just tender.
- In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, water, salt, and pepper until smooth and creamy.
- Divide cooked rice evenly among 4 bowls. Top each with sliced grilled chicken and steamed broccoli. Drizzle with creamy garlic sauce just before serving.
Notes
Use boneless chicken thighs for juicier meat, or tofu/tempeh for a vegetarian option. Customize grains and sauces for variety.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3.5g
- Protein: 34g
- Cholesterol: 70mg