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Easy Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce Recipe

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4.1 from 22 reviews

This easy grilled chicken and broccoli bowl features tender, marinated chicken breasts grilled to perfection, paired with roasted or sautéed broccoli, all brought together with a luscious creamy garlic sauce. Served atop your choice of rice, quinoa, or cauliflower rice, this wholesome bowl is perfect for a nutritious weeknight meal that’s both flavorful and satisfying.

Ingredients

For the Grilled Chicken Breast

  • 1.75–2 lb (800–900 g) boneless, skinless chicken breasts (pounded to even thickness)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3–4 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tsp honey or maple syrup (optional)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1½ tsp kosher salt (adjust to taste)
  • ½ tsp black pepper

For the Broccoli (and Optional Veggies)

  • 6–7 cups (700 g) broccoli florets, bite-sized
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Optional: sliced carrots, red onion, or bell peppers

For the Creamy Garlic Sauce

  • 1 cup Greek yogurt (2% or whole)
  • 2 tbsp mayonnaise
  • 1–2 tbsp lemon juice
  • 2–3 garlic cloves, finely grated
  • 2–3 tbsp Parmesan cheese, finely grated (optional)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1–3 tbsp water or milk (to thin)

For Serving and Assembly

  • 4–5 cups cooked rice, quinoa, or cauliflower rice
  • Fresh parsley or chives, chopped
  • Red pepper flakes (optional)
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), smoked paprika, dried oregano, kosher salt, and black pepper. Pound chicken breasts to even thickness, then add them to the marinade and refrigerate for at least 30 minutes up to 6 hours to absorb the flavors.
  2. Grill the Chicken: Preheat your grill to 450–500°F (232–260°C). Clean and oil the grates to prevent sticking. Grill the marinated chicken breasts for 4–6 minutes per side, adjusting for thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to retain juices.
  3. Prepare the Broccoli: Toss the broccoli florets (and optional veggies if using) with olive oil, kosher salt, garlic powder, and black pepper. Roast the broccoli in a preheated oven at 425°F (220°C) for 15–18 minutes, tossing once halfway through until tender-crisp. Alternatively, sauté in a hot skillet with oil and a splash of water for 5–7 minutes until crisp-tender.
  4. Make the Creamy Garlic Sauce: In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, finely grated garlic, Parmesan cheese (if using), olive oil, kosher salt, and black pepper. Add water or milk a tablespoon at a time to thin the mixture until smooth and pourable.
  5. Assemble the Bowls: Place your choice of cooked rice, quinoa, or cauliflower rice as the base in your serving bowls. Top with the roasted or sautéed broccoli and sliced grilled chicken. Drizzle generously with the creamy garlic sauce. Garnish with chopped fresh parsley or chives, red pepper flakes if desired, and lemon wedges on the side for squeezing over.

Notes

  • Grilling time for chicken breasts varies by thickness: ½-inch thick: 6–8 minutes total; ¾-inch thick: 8–10 minutes total; 1-inch thick: 10–12 minutes total. Always use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Make ahead: Store grilled chicken and broccoli separately in airtight containers for up to 4 days in the refrigerator. Keep the creamy garlic sauce refrigerated in a sealed jar for up to 5 days.
  • Variations: Substitute grilled chicken with tofu or halloumi for a vegetarian option. Use cauliflower rice instead of grains for a keto-friendly, low-carb bowl.

Find it online: https://deliciousyum.com/easy-grilled-chicken-and-broccoli-bowls-with-creamy-garlic-sauce-recipe/