**Yields:** 4 servings
**Prep Time:** 20 minutes
**Cook Time:** 25 minutes
**Ingredients:**
**For the Chicken:**
* 2 lbs boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1 lime, juiced
**For the Broccoli:**
* 1 large head of broccoli, cut into florets
* 1 tablespoon olive oil
* Salt and pepper to taste
**For the Creamy Garlic Sauce:**
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1/2 cup chicken broth or vegetable broth
* 1/4 cup heavy cream or plain Greek yogurt (for a lighter option)
* 2 tablespoons grated Parmesan cheese (optional)
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Instructions:**
**1. Prepare the Chicken:**
* In a medium bowl, combine olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using).
* Add the chicken and toss to coat evenly with the spice mixture.
* Pour the lime juice over the chicken and let it marinate for at least 15 minutes (or longer for more flavor).
**2. Grill the Chicken:**
* Preheat a grill or grill pan over medium-high heat.
* Grill the chicken for 5-7 minutes per side, or until cooked through and no longer pink in the center. An internal temperature of 165°F (74°C) should be reached.
* Remove the chicken from the grill and let it rest for a few minutes before slicing or chopping into bite-sized pieces.
**3. Prepare the Broccoli:**
* While the chicken is grilling, steam or roast the broccoli.
* **Steaming:** Place broccoli florets in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp.
* **Roasting:** Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
* Season the cooked broccoli with salt and pepper to taste.
**4. Make the Creamy Garlic Sauce:**
* Heat olive oil in a skillet over medium heat.
* Add minced garlic and cook for about 1 minute, until fragrant (do not burn).
* Pour in the chicken broth and bring to a simmer.
* Reduce the heat to low and stir in the heavy cream (or Greek yogurt) and Parmesan cheese (if using).
* Simmer for 2-3 minutes, or until the sauce has thickened slightly.
* Stir in the lemon juice and season with salt and pepper to taste.
**5. Assemble the Bowls:**
* Divide the cooked broccoli among bowls.
* Top with the grilled chicken.
* Drizzle generously with the creamy garlic sauce.
* Garnish with fresh parsley, if desired.