Ingredients
Equipment
Method
- In a medium bowl, combine the chicken thighs or breasts, 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
- While the chicken marinates, wash and cut the broccoli into bite-sized florets. In a separate bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper.4 cups broccoli florets, 1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
- Preheat your grill (or grill pan) to medium-high heat. Once hot, add the marinated chicken. Grill for approximately 6-8 minutes per side for chicken breasts, or 5-7 minutes per side for chicken thighs, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and has beautiful grill marks. Remove from the grill and let it rest for 5 minutes on a cutting board.1.5 lbs boneless, skinless chicken thighs or breasts
- While the chicken rests, you can cook the broccoli. You have a few options:
- Grilling: Place the seasoned broccoli florets directly on the grill for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred.
- Roasting: Spread the broccoli on a baking sheet and roast in a preheated oven at 400°F (200°C) for 10-15 minutes, until tender-crisp and lightly browned.
- Steaming/Sautéing: Steam the broccoli until tender-crisp, or sauté in a pan with a little oil until desired tenderness.
4 cups broccoli florets - In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.1/2 cup full-fat mayonnaise, 1/4 cup sour cream or full-fat Greek yogurt, 2 cloves garlic, minced, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Slice the rested grilled chicken into bite-sized pieces. Divide the cooked broccoli among serving bowls. Top generously with the sliced grilled chicken. Drizzle the creamy garlic sauce over the chicken and broccoli.1.5 lbs boneless, skinless chicken thighs or breasts, 4 cups broccoli florets, 1/2 cup full-fat mayonnaise
- Garnish with crumbled bacon, toasted nuts or seeds, extra Parmesan cheese, or fresh parsley. Serve immediately.Crumbled bacon, Toasted slivered almonds or pepitas, Extra grated Parmesan cheese, Fresh parsley, chopped
Notes
Store leftovers in airtight containers for 3-4 days in the refrigerator. Reheat gently to prevent drying.