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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Ingredients:

For the Bowls:

  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 3 cups broccoli florets
  • 2 tbsp olive oil , divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice, quinoa, or your favorite grain
  • 1 lemon , cut into wedges (for serving)
 

For the Creamy Garlic Sauce:

  • 1/2 cup plain Greek yogurt (or sour cream for a richer sauce)
  • 2 cloves garlic , minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper , to taste
  • 1-2 tbsp water (optional, to thin the sauce)
 

Instructions:

Step 1: Prepare the Chicken and Broccoli

  1. Preheat your grill (or grill pan) over medium-high heat. If using an indoor grill pan, lightly grease it with olive oil.
  2. Pat the chicken breasts dry with paper towels and season both sides generously with garlic powder, smoked paprika, salt, and pepper.
  3. Toss the broccoli florets with 1 tbsp olive oil , a pinch of salt, and pepper.
  4. Place the chicken on the grill and cook for 6-7 minutes per side , or until the internal temperature reaches 165°F (75°C) . Remove from the grill and let rest for 5 minutes before slicing.
  5. While the chicken is resting, grill the broccoli for 4-5 minutes , turning occasionally, until tender and slightly charred.
 

Step 2: Make the Creamy Garlic Sauce

  1. In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, and Dijon mustard until smooth.
  2. Season with salt and pepper to taste. If the sauce is too thick, add 1-2 tbsp water to reach your desired consistency.
 

Step 3: Assemble the Bowls

  1. Divide the cooked brown rice or quinoa evenly among four bowls.
  2. Slice the grilled chicken and arrange it over the grains.
  3. Add the grilled broccoli alongside the chicken.
  4. Drizzle the creamy garlic sauce generously over each bowl.
  5. Serve with lemon wedges on the side for an extra burst of freshness.
 

Tips for Success:

  • Meal prep friendly: This recipe is great for meal prep! Store the components (grains, chicken, broccoli, and sauce) separately in the fridge for up to 3-4 days.
  • Swap proteins: Substitute chicken with shrimp, tofu, or steak if desired.
  • Add more veggies: Roasted sweet potatoes, zucchini, or bell peppers would pair beautifully in these bowls.

Chicken Marsala

Ingredients:
4 boneless, skinless chicken breasts
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
3 tablespoons butter
1 cup sliced cremini or white mushrooms
2 cloves garlic, minced
1/4 cup all-purpose flour (for dredging)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Lightly dredge each breast in flour, shaking off the excess.
Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the sauce: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and garlic, cooking for 4-5 minutes until the mushrooms are softened and lightly browned.
Deglaze the pan: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, allowing the sauce to reduce slightly for 3-4 minutes.
Finish the sauce: Stir in the heavy cream and return the chicken breasts to the skillet. Simmer for an additional 5 minutes, letting the sauce thicken and coat the chicken.
Serve: Once the chicken is cooked through and the sauce has thickened, garnish with fresh chopped parsley. Serve over pasta, mashed potatoes, or rice for a complete meal.

Hochzeit Suppe Rezepte! (Wedding Soup)

Soup meat beef
Soup bones
1 piece of leek stalk
1 piece of fresh celery
1 piece of onion
parsley root
Salt and pepper
Soup addition:
Liver dumplings
Semolina dumplings
Mark dumplings
Small Maultaschen
Spring onion or parsley
Carrot 
1.The evening before, cook a broth with approx. 4-5 liters of water from beef, bones, leek, celery and parsley root, the two onions and pepper. To do this, mix the meat with cold water (the meat clouds the broth in hot water). As soon as everything is boiling, lower the heat and only now add salt. Cook the broth slowly over medium heat for about 4 hours, skimming off any foam. The meat can be used for other purposes after cooking, as can the vegetables.
2.Let the broth cool and skim off the fat with a ladle and strain it through a sieve. Then season the broth to taste.
Now add all the soup ingredients and the diced carrots to the hot broth and let it cook for 8-10 minutes. Add the freshly chopped parsley or leek and serve.

️FRESH LUMPIA

(Homemade)
• 1 & ½ cups shreded chicken breast
• ½ cup green beans
• ½ cup carrot
• 1 cup sweet potato
• 1 cup turnips /jicama /yam bean/ singkamas
• 2 cups cabbage
• 1 medium onion
• 3 cloves garlic
• ½ cup water
• seasoning granules
• fish sauce
• oil • salt & pepper
Sauce:
• 2 cups water
• ½ cup brown sugark.
• ¼ cup cornstarch
• 2 tbsp soy sauce saltinsua jzni
• 3 pcs garlic cloves finely grated or minced
Wrapper:
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 cup water
• 2 tbsp oil
• 2 eggs
• salt
• drop of egg yellow color (optional)
Garnishing:
• toasted crushed peanuts
• lettuce romaine
Methods:
• Fry 1 head of minced garlic until toasted brown.
Remove from pan and set aside.
In the same pan add garlic and onion saute until aromatic & translucent.
Add the chicken breast, saute until brown.
Add fish sauce and pepper, stir-fry for 1 minute.
• Put the carrot, stir-fry for 2 minutes. Put the sweet potato, saute for 1 minute. Put the green peas saute for a minute. Put water, seasoning granules & salt to taste. Stir!
Add the singkamas & cabbage. Stir well & saute for a minute. Remove from pan. Let it cool.
• In the pan put water, sugar,garlic & cornstarch. Mix well until dissolved. Turn on the heat to medium. Add soy sauce and salt. Stir continuously & cook until it thickens.
• In a bowl, put the eggs, beat well. Put the water, oil,yellow color & salt to taste. Put the flour, gradually add and cornstarch. Mix well until smooth. Strain!
• Heat the pan & grease with oil.
Scoop out ¼ cup of the batter mixture.
Pour it into the pan & swirl it inside.
When the bottom is cooked, it’s time to flip.
Do the same cooking on the other side.
Ready to wrap. Put the sauce on top and also add garnishing.

Braised Pork Knuckles

Ingredients:
2 pork knuckles, cleaned and cut into pieces
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 cup soy sauce
1/2 cup brown sugar
1 cup water
1 star anise
1 cinnamon stick
2 dried bay leaves
Green onions for garnish (optional)
Instructions:
In a large pot or Dutch oven, heat oil over medium heat.
Brown the pork knuckles on all sides.
Add garlic and ginger, and cook for 1 minute more.
Add soy sauce, brown sugar, water, star anise, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until pork is tender.
Remove pork from the pot and set aside.
Reduce the sauce over medium heat until thickened.
Pour the sauce over the pork knuckles and garnish with green onions if using
Serve with rice!

More Articles …

  1. Spicy Pork Spare Ribs
  2. Beef Stroganoff
  3. Beef Lo Mein
  4. Nasigoreng Recipe (Chicken Fried Rice)
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