Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into 1-inch strips
  • 5 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1½ tsp salt
  • 1/2 tsp black pepper
  • 1 lb fresh broccoli florets
  • 1/4 tsp red pepper flakes
  • 1/2 cup Greek yogurt, plain
  • 2 tbsp mayonnaise
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper.
  2. Toss the 1½ lb chicken strips in the marinade until evenly coated and let rest for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Heat an outdoor grill or cast-iron grill pan over medium-high heat.
  4. Place chicken strips on the grill and sear for 5–6 minutes per side until deep brown grill marks form and the internal temperature reaches 165°F (74°C).
  5. Toss 1 lb broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp red pepper flakes.
  6. Grill broccoli for 4–6 minutes, turning occasionally, until the edges are charred but the stems remain vibrant green.
  7. Remove chicken from the grill and let rest for 5 minutes to lock in juices.
  8. While the chicken rests, whisk together 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 clove grated garlic, 1 tbsp chopped parsley, and a pinch of salt and pepper until smooth.
  9. Divide a base of choice into four bowls, top with the charred broccoli and sliced chicken, and drizzle with the creamy garlic sauce.