Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 3 tsp olive oil, divided
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 small head broccoli, cut into florets
- 2 cups cooked white rice (or cauliflower rice for low-carb)
- Optional: lemon wedges, chopped parsley for garnish
Instructions
- Marinate chicken: In a bowl, mix 2 tbsp olive oil, garlic, oregano, salt, and pepper. Add chicken, coat well, and let sit 15–20 minutes.
- Grill chicken: Preheat grill or grill pan over medium-high heat. Cook chicken 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- Steam broccoli: While chicken rests, steam broccoli florets for 4–5 minutes until crisp-tender. Toss with remaining 1 tsp olive oil and a pinch of salt.
- Assemble bowls: Divide rice between bowls. Top with sliced chicken and broccoli. Garnish with parsley and lemon wedge if desired.
Notes
- For extra flavor, add a splash of lemon juice over the chicken before serving.
- Make it a sheet-pan meal: Roast broccoli and chicken together on a parchment-lined sheet pan at 425°F for 20–22 minutes.
- Meal prep-friendly: Store components separately for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
