In a large mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, and a generous pinch of salt and black pepper. Whisk until well blended, then add the boneless, skinless chicken breasts, ensuring they are fully coated. Let the chicken marinate in the refrigerator for at least 20 minutes for optimal flavor.

Preheat your grill or grill pan to medium-high heat (approximately 375°F to 450°F). Carefully place the marinated chicken on the grill and cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and boasts a nice char. Once done, remove the chicken from the grill and let it rest for about 5 minutes, allowing the juices to settle before slicing.

While the chicken is resting, prepare the broccoli florets. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli and sauté for 4-5 minutes or until the florets turn bright green and are tender-crisp. Make sure to stir occasionally for even cooking.

In a small mixing bowl, whisk together 0.5 cup of mayonnaise, 2 tablespoons of plain Greek yogurt, 2 cloves of minced garlic, 2 tablespoons of lemon juice, and 1 teaspoon of Dijon mustard. Season the mixture with salt and pepper to taste, blending until smooth and creamy. If desired, stir in 1 tablespoon of chopped fresh parsley.

To create your Grilled Chicken & Broccoli Bowls, slice the grilled chicken into strips and arrange them alongside the tender broccoli in serving bowls. Generously drizzle the creamy garlic sauce over the chicken and broccoli to enhance each bite.