Marinate the chicken: Combine olive oil, garlic powder, paprika, salt, pepper, and lemon juice in a bowl. Add chicken breasts and coat them thoroughly. Let them sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.

Make the creamy garlic sauce: While the chicken marinates, whisk together Greek yogurt, minced garlic, mayonnaise, lemon juice, dill, salt, and pepper in a small bowl. Taste and adjust seasonings as needed. Pop it in the fridge until you're ready to serve.

Preheat your grill: Heat your grill or grill pan to medium-high heat. Make sure it's nice and hot before adding the chicken – this ensures those beautiful grill marks and locks in the juices.

Grill the chicken: Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Don't move the chicken around too much – let it develop those gorgeous char marks!

Prepare the broccoli: While the chicken cooks, toss broccoli florets with olive oil, salt, and pepper. You can either steam them for 5 minutes or roast them in a 400°F oven for 15 minutes until tender-crisp.

Rest and slice the chicken: Once cooked, let the chicken rest for 5 minutes before slicing. This keeps all those delicious juices inside the meat instead of running all over your cutting board.

Assemble your bowls: Start with a base of rice or quinoa, add sliced grilled chicken, broccoli, and any additional toppings you like. Drizzle generously with the creamy garlic sauce.

Serve immediately: These grilled chicken & broccoli bowls with creamy garlic sauce are best enjoyed fresh and warm, though they also make fantastic leftovers!