In a small bowl, mix olive oil, garlic powder, smoked paprika, oregano, salt, pepper, and lemon juice.
Rub the mixture onto chicken breasts and let marinate for 15–30 minutes.
2. Grill the Chicken
Heat a grill or grill pan over medium-high heat.
Grill chicken 6–7 minutes per side, or until fully cooked (internal temperature: 165°F / 75°C).
Let rest for 5 minutes, then slice.
3. Prepare the Sides
Steam broccoli until bright green and tender.
Slice avocado and cherry tomatoes.
(Optional) Cook brown rice or quinoa if desired.
4. Make the Dressing (Optional)
Whisk together olive oil, lemon juice, minced garlic, and a pinch of salt.
5. Assemble the Plate
Place grilled chicken alongside the vegetables, avocado, and grain.
Drizzle with dressing and garnish with lemon wedges.
💡 Tips & Variations
Use skinless chicken thighs for extra juiciness.
Swap in seasonal veggies like zucchini, bell peppers, or asparagus.
Meal prep friendly – keep components separate until ready to serve.
For a low-carb option, skip the rice or quinoa.
