Ingredients
Equipment
Method
- Prepare the Chicken: In a bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken cubes to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.
- Prepare the Broccoli: Cut the broccoli into small florets. Blanch in boiling water for 2 minutes, then transfer to an ice bath (optional).
- Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F).
- Grill the Chicken: Thread the marinated chicken cubes onto skewers. Place the skewers on the preheated grill and cook for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F.
- Grill the Broccoli: Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Place the broccoli directly on the grill grates (or in a grill basket) and grill for 5-7 minutes, turning occasionally, until tender-crisp.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Stir in the cream cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using). Simmer for 3-5 minutes, or until thickened. Stir in the Parmesan cheese (if using).
- Assemble the Bowls: Divide the cooked grain among bowls. Top with the grilled chicken and broccoli. Drizzle with the creamy garlic sauce.
- Garnish (Optional): Garnish with chopped fresh parsley and red pepper flakes (if using). Serve with lemon wedges, if desired.
- Serve & Enjoy: Serve immediately and enjoy!
Notes
For a dairy-free version, use plant-based butter, milk, and cream cheese. You can also add other vegetables like bell peppers, zucchini, or mushrooms. The chicken can be marinated for up to 24 hours in the refrigerator, and the sauce can be made ahead of time and stored for up to 3 days. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F to avoid overcooking.