Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (optional)
Substitution Tips: Feel free to swap chicken for tofu for a vegetarian option, and use quinoa instead of rice if you prefer.
Instructions
- Preheat your grill to medium-high heat, around 400°F. If you don’t have a grill, a grill pan works just as well.
- Season the chicken breasts with olive oil, salt, and pepper. Grill them for about 6-7 minutes on each side or until fully cooked. I always remember my father’s advice: “Don’t rush the grill; let it work its magic.”
- While the chicken is grilling, steam the broccoli florets until tender-crisp, about 5 minutes. I often do this in the microwave to save time.
- For the creamy garlic sauce, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard in a bowl. Stir until smooth. Add salt and pepper to taste.
- Once the chicken is done, let it rest for a few minutes before slicing it into strips. This helps keep the juices locked in, a tip I picked up from countless family cookouts.
- Assemble the bowls by dividing the cooked brown rice, grilled chicken, and broccoli among four bowls. Drizzle generously with the creamy garlic sauce and sprinkle with parsley if using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International