Season the chicken breasts with salt, pepper, paprika, and garlic powder.
Heat 1 tbsp olive oil in a skillet or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice into strips.
Steam or blanch broccoli florets for 3–4 minutes until bright green and slightly tender.
Alternatively, sauté broccoli in a pan with 1 tbsp olive oil, salt, and pepper for 4–5 minutes.
In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper.
Add water 1 tsp at a time if you prefer a thinner consistency.
Place rice or quinoa at the base (optional).
Add broccoli and sliced chicken on top.
Drizzle generously with creamy garlic sauce.
Garnish with chopped parsley.
Serve Immediately: Enjoy warm as a wholesome, high-protein meal.
