Description
A healthy and satisfying bowl featuring grilled chicken, nutrient-packed broccoli, and a rich creamy garlic sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).
- While the chicken is grilling, steam the broccoli until tender, about 4-5 minutes. Keep the broccoli slightly crisp for added texture.
- For the creamy garlic sauce, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
- Add the heavy cream and Parmesan cheese to the saucepan, stirring constantly until the sauce thickens, about 3-4 minutes. Add the lemon juice, and season with salt and pepper to taste.
- Once the chicken is cooked, slice it into thin strips.
- To assemble, place the steamed broccoli in bowls, top with sliced chicken, and drizzle the creamy garlic sauce over the top. Garnish with fresh parsley if desired.
- Serve warm and enjoy your delicious and nutritious meal!
Notes
- This recipe serves 2 people and takes approximately 30-35 minutes to prepare.
- Feel free to switch up the protein or add extra veggies for variety.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- The creamy garlic sauce can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg
