Description
A simple grilled chicken and broccoli bowl that transforms an ordinary meal into something extraordinary with juicy chicken, tender broccoli, and a creamy garlic sauce.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil (for marinating and sautéing)
- 3 cloves garlic (minced)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons lemon juice (fresh is best)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa (opt for brown rice)
Instructions
- Marinate the chicken: In a bowl, combine chicken breasts, olive oil, 2 minced garlic cloves, salt, and pepper. Let it marinate for at least 15 minutes.
- Prepare the broccoli: While the chicken marinates, bring water to a boil. Add broccoli florets and cook for 2-3 minutes. Drain and set aside.
- Cook rice/quinoa: Prepare the cooked rice or quinoa according to package instructions.
- Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken breasts to the hot skillet. Cook for 6-8 minutes per side or until fully cooked and golden brown. Remove the chicken and let it rest.
- Make creamy garlic sauce: In the same skillet, lower the heat and add the remaining minced garlic. Sauté until fragrant. Pour in heavy cream and stir until heated through. Add Parmesan cheese, lemon juice, salt, and pepper. Stir until cheese melts and sauce thickens slightly.
- Assemble the bowls: Slice the grilled chicken and place it over a bed of rice or quinoa. Top with sautéed broccoli and drizzle with creamy garlic sauce.
Notes
For best flavor, allow the chicken to marinate longer, up to an hour. Use a meat thermometer to ensure chicken reaches 165°F.
