Grilled Chicken and Broccoli

Easy to make, this simple dish is low in fat, but high in protein and flavor. You can also slice and serve the cooked chicken breasts over a salad.


  • 2 boneless, skinless chicken breasts (8 oz each)

  • 1 crown or large stalk of broccoli, cut into florets

  • 1 tbsp olive oil (regular or light)

  • 1 tbsp soy sauce (regular or low sodium)

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • Olive oil cooking spray

Tools You'll Need

  • Cutting board/knife
  • Measuring spoons
  • Whisk
  • Marinade brush
  • Grill or grill pan
  • Optional: cooking thermometer


  • Cut three shallow slits across the top of each chicken breast to help the marinade better penetrate the meat. In a small bowl, whisk together the olive oil, soy sauce, black pepper and garlic powder. Brush the chicken breasts on both sides with the marinade.
  • Heat up your portable or outdoor grill for 5 minutes, or set your grill pan to high.
  • Once your grill is properly heated, lightly (and carefully) coat the grill with olive oil spray.*
  • If using a grill, cook the chicken breasts for 5 minutes, flipping them midway through cooking. If using a grill pan, cook for 5 minutes on each side. Grill until chicken breasts are cooked through and no longer pink. Juices should run clear. (The best way to ensure that your chicken breasts are done is by using an instant-read thermometer and allowing the temperature to reach 160-165 degrees F.)
  • Transfer the grilled chicken breasts to a sheet of foil and cover with another sheet of foil. While your chicken is resting for about 5 minutes, you can prepare your broccoli.
  • Lightly coat the broccoli with olive oil cooking spray, place on a sheet of foil and grill until desired tenderness.
  • Slice your chicken, plate with broccoli and enjoy!
  • NOTE: *Commercial grill sprays can cause flare-ups when you spray them on the grill grate. An alternative is to dip a folded paper towel in vegetable or olive oil and, holding it with tongs, draw it evenly across the bars of the hot grill grate just prior to cooking. If you like the convenience of a spray, consider an oil mister, which doesn’t rely on propellants and is reusable.