Grilled Chicken and Broccoli Bowl
A quick and nutritious bowl featuring grilled chicken, steamed broccoli, and a zesty garlic yogurt sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 2 cups broccoli florets
For Seasoning and Cooking
- 1 tablespoon olive oil (for brushing)
- to taste salt and black pepper
For the Garlic Yogurt Sauce
- 1/2 cup Greek yogurt (plain, full-fat or 2%) Can be substituted with non-dairy yogurt.
- 3 cloves garlic, minced Adjust to taste.
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon Dijon mustard
Instructions
Preparation
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Pat chicken breasts dry. Brush both sides with olive oil and season generously with salt and pepper.
- For even cooking, pound thicker parts to an even thickness or butterfly thicker breasts.
Cooking
- Grill the chicken 6–7 minutes per side, until an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Let the chicken rest for 5 minutes after grilling.
- While chicken cooks, steam the broccoli florets until crisp-tender, about 5–7 minutes.
- To keep broccoli bright green, optionally plunge into ice water for 30 seconds.
Sauce Preparation
- In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and Dijon mustard. Taste and add salt and pepper if needed. Let the sauce sit for a minute for the garlic to infuse.
Assembly
- Slice the rested chicken into strips.
- Assemble bowls by placing steamed broccoli in a bowl, topping with sliced grilled chicken, and drizzling with the garlic sauce.
- Serve immediately.
Notes
Store components separately in airtight containers for up to 3–4 days. The garlic sauce can be made ahead and stored in the fridge. Enjoy with a grain or salad for a complete meal.