Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are my go-to dinner when I want something healthy, comforting, and packed with flavor. The tender grilled chicken, perfectly cooked broccoli, and a rich garlic sauce come together in a satisfying bowl that’s great for weeknights or meal prep. It’s a wholesome dish that doesn’t sacrifice taste for nutrition.
Why You’ll Love This Recipe
I love how easy it is to pull together this dish with just a few simple ingredients. The grilled chicken is juicy and seasoned just right, the broccoli adds a fresh crunch, and the creamy garlic sauce ties everything together in the most delicious way. It’s high in protein, low in carbs, and can easily be customized with different grains or veggies. I also appreciate that it makes a complete meal all in one bowl—no need for sides unless I want to go all out.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Broccoli florets
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Olive oil
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Garlic cloves
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Greek yogurt or sour cream
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Lemon juice
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Dijon mustard
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Salt and pepper
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Cooked rice or quinoa (optional base)
directions
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I start by seasoning the chicken with olive oil, salt, pepper, and a bit of garlic powder or my favorite dry spices.
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I grill the chicken on medium heat for about 6–7 minutes per side until fully cooked and lightly charred. Then I let it rest before slicing.
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While the chicken cooks, I steam or roast the broccoli until it’s bright green and just tender.
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For the creamy garlic sauce, I blend together Greek yogurt, minced garlic, lemon juice, Dijon mustard, salt, and a splash of olive oil until smooth.
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I build the bowls by layering the base (rice or quinoa), then topping with sliced grilled chicken and broccoli. I drizzle the creamy garlic sauce generously over the top.
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I serve it warm, and sometimes sprinkle with fresh herbs or a pinch of red pepper flakes for extra kick.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it ready in around 35 minutes total.
Variations
I sometimes switch things up by using grilled shrimp or tofu instead of chicken. Cauliflower or green beans can stand in for broccoli if I’m out. When I want more carbs, I add brown rice, couscous, or even pasta as the base. For extra richness, I’ll stir a little parmesan cheese into the garlic sauce.
storage/reheating
I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I microwave the bowls in 30-second intervals until hot, or warm them on the stovetop. I usually keep the garlic sauce separate and add it fresh after reheating to keep it creamy.
FAQs
How can I grill the chicken without a grill?
I use a stovetop grill pan or even a regular skillet. Just make sure to cook the chicken thoroughly and get a nice sear on each side.
Can I make the garlic sauce dairy-free?
Yes, I’ve made it with dairy-free yogurt or blended cashews and it still tastes great.
What’s the best way to steam broccoli?
I usually steam it over boiling water for about 5–6 minutes until it’s just tender but still bright green.
Is this recipe gluten-free?
Yes, as long as I use gluten-free mustard and make sure any grains or sauces are certified gluten-free.
Can I prep this ahead of time?
Absolutely. I cook the chicken, broccoli, and sauce ahead of time and assemble the bowls when I’m ready to eat. It’s great for meal prep.
Conclusion
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are a perfect mix of healthy and hearty. I like that they’re simple to make, packed with protein and fiber, and full of bold, fresh flavors. Whether I’m feeding my family or prepping for the week, this recipe never disappoints.
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce – Healthy & Flavorful Dinner
- Prep Time: 10 mins (plus 30 mins marinating)
- Cook Time: 20 mins
- Total Time: 30 mins (active)
- Yield: 2–4 bowls
- Category: Dinner, Meal Prep
- Method: Grilling, Roasting
- Cuisine: American-inspired
- Diet: Gluten Free
Description
Juicy grilled chicken and tender broccoli served over fluffy grains, drizzled with a creamy garlic sauce—perfect for a healthy, quick dinner or meal prep.
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs
- 1 Tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Juice of 1 lime
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb broccoli florets
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- In a bowl, combine chicken with olive oil, paprika, garlic powder, salt, pepper, cayenne (if using), and lime juice. Marinate at least 30 mins or up to 24 hrs.
- Preheat grill or grill pan over medium-high. Grill chicken 5–7 mins per side until internal temperature reaches 165 °F. Let rest before slicing.
- Toss broccoli with olive oil and salt. Roast at 400 °F for ~15 mins until tender and slightly crisp, or steam until just tender.
- Cook rice or quinoa per package directions; fluff and keep warm.
- Whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon, salt, and pepper. Chill 10–15 mins if desired.
- Divide grains between bowls, top with broccoli and sliced chicken. Drizzle sauce and serve with lime wedges.
Notes
- Chicken can be baked at 400 °F for 20–25 mins if no grill available.
- Make sauce ahead; store up to 3 days in fridge.
- Use gluten‑free grains and verify condiments to keep recipe gluten‑free.
- Add cayenne or red pepper flakes for extra heat.
- Store components separately for best meal‑prep results.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈450 kcal
- Fat: ≈25 g
- Carbohydrates: ≈30 g
- Fiber: ≈4 g
- Protein: ≈35 g
