Ingredients
- Boneless, skinless chicken breasts: 2 (about 6 oz each)
- Broccoli florets: 1 large head
- Olive oil: 2 tablespoons
- Garlic cloves: 4 minced
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Salt and pepper: to taste
Instructions
- Step 1: Marinate the chicken breasts. Lightly brush the chicken breasts with olive oil, then season generously with salt and pepper.
- Step 2: Grill the chicken. Preheat grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
- Step 3: Steam or roast the broccoli. While the chicken is grilling, steam or roast the broccoli florets until tender-crisp. To roast, toss with 1 tablespoon of olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes.
- Step 4: Make the creamy garlic sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Assemble the bowls. Divide the cooked broccoli among bowls. Top with sliced grilled chicken. Drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
- Store leftover chicken and broccoli separately from the sauce to prevent sogginess, and refrigerate within two hours.
- For best results, gently reheat the chicken and broccoli in a skillet with a touch of olive oil, then warm the sauce separately over low heat, stirring frequently.
- Elevate your bowls by adding a sprinkle of red pepper flakes or a squeeze of lemon juice for a bright finish.
- Don't overcrowd the grill; grill the chicken in batches if needed to ensure even cooking and beautiful grill marks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American