Ingredients
Scale
- 2 chicken breasts
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Marinate the chicken by mixing olive oil, minced garlic, salt, and black pepper in a bowl. Coat the chicken and let it marinate for at least 30 minutes.
- Blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then plunge them into an ice bath.
- Preheat the grill and cook the marinated chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Mix Greek yogurt, grated Parmesan cheese, lemon juice, and salt in a bowl to make the creamy garlic sauce.
- Assemble the bowl with blanched broccoli, sliced grilled chicken, and drizzle with the garlic sauce, garnishing with fresh parsley.
Notes
- Leftovers can be stored in an airtight container for up to three days.
- For added flavor, serve with quinoa, wild rice, or a fresh salad.
- Frozen broccoli can be used; ensure it’s thawed and patted dry.
- Replace Greek yogurt with sour cream for a different flavor or dairy-free yogurt for a dairy-free version.
- Add red pepper flakes to the marinade for a spicy kick if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: High Protein, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg