Season and grill the chicken breasts over medium heat for 6-7 minutes on each side until cooked through to 165°F.

While grilling, boil water for broccoli; cook 4 cups of florets for 3-4 minutes until tender. Drain and plunge into ice bath.

In a bowl, whisk together Greek yogurt, minced garlic, and lemon juice, then season with salt and pepper to taste.

Assemble bowls with rice or quinoa as the base, followed by sliced chicken, broccoli, and drizzle with sauce.