Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups fresh broccoli florets
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup Greek yogurt (plain)
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken cubes dry with a paper towel to ensure a good sear. In a large mixing bowl, toss the chicken and broccoli florets with 2 tablespoons of olive oil, smoked paprika, onion powder, salt, and pepper. Ensure everything is evenly coated so the spices stick to the crevices of the broccoli.
- Heat a grill or a large grill pan over medium-high heat. Add the remaining tablespoon of olive oil. Place the chicken and broccoli onto the grill. Cook the chicken for about 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Char the broccoli until it is tender-crisp with dark brown edges. Remove from heat and set aside.
- While the chicken rests, prepare the sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and grated Parmesan cheese. If the sauce is too thick, add a teaspoon of water or milk to reach your desired consistency. Taste and add an extra pinch of salt if needed.
- Divide the grilled chicken and charred broccoli evenly among four bowls. Drizzle a generous amount of the creamy garlic sauce over each portion. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately while warm.
- Cook Time: 30 minutes