Prep your base and veggies. Cook your grain of choice or warm pre-cooked rice or quinoa. Chop your veggies into bite-size pieces. If using cauliflower rice, plan to sauté it for 5–7 minutes before serving.

Season the chicken. Pat the chicken dry and cut into 1-inch pieces. Season all over with salt, pepper, and half the Italian seasoning.

Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until golden and cooked through. Remove to a plate and tent loosely with foil.

Sauté the veggies. In the same skillet, add the remaining oil. Toss in broccoli or other firmer veggies and cook 4–6 minutes until crisp-tender. If using quick-cooking greens like spinach, add them in the last minute to wilt. Season lightly with salt and pepper. Transfer to the plate with the chicken if needed.

Build the sauce base. Lower heat to medium. Add minced garlic to the skillet and cook 30–60 seconds until fragrant, not browned. Stir in the remaining Italian seasoning and red pepper flakes if using.

Deglaze with broth. Pour in the chicken broth, scraping up any browned bits. Simmer 2 minutes to reduce slightly.

Make it creamy. Reduce heat to low. Whisk in the Greek yogurt until smooth. Sprinkle in the parmesan gradually, stirring as it melts. Add lemon juice. If you like a silkier finish, swirl in the butter. The sauce should be glossy and just thick enough to coat a spoon.

Bring it together. Return chicken (and any juices) to the skillet. Stir to coat in the sauce. Add veggies and toss gently. Taste and adjust with more salt, pepper, or lemon as needed.

Assemble the bowls. Spoon your rice, quinoa, or cauliflower rice into bowls. Top with the garlicky parmesan chicken and veggies. Finish with chopped parsley and an extra sprinkle of parmesan if you like.