How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
There’s something truly cozy about a warm, comforting bowl filled with vibrant colors and rich flavors. As the leaves start to turn and the air turns crisp, I find myself craving wholesome meals that warm my heart and nourish my body. This Grilled Chicken & Broccoli Bowl with Creamy Garlic Sauce is not just a recipe; it’s a delightful experience that wraps you in its flavorful embrace. Perfect for an easy weeknight dinner or a meal prep favorite, this dish will bring a sense of satisfaction to your table. You’ll love how the juicy grilled chicken complements the bright, tender broccoli, all lovingly drizzled with a smooth, creamy garlic sauce. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare: This easy weeknight dinner comes together in about 30 minutes, making it perfect for busy evenings.
- Nourishing and satisfying: Packed with protein, veggies, and whole grains, it’s a balanced meal that’s as filling as it is flavorful.
- Family-friendly: Kids and adults alike will love the familiar flavors, making it a great choice for family dinners.
- Meal prep friendly: Perfect for lunchboxes or quick dinners throughout the week, you can prepare the bowls ahead of time!
- Versatile: Customize with your favorite grains, veggies, or additional toppings to make it your own.
What You’ll Need
Gather These Simple Ingredients
For the bowls:
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
For the creamy garlic sauce:
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Let’s Make It Together
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Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts generously with salt, pepper, and a pinch of paprika for extra warmth. Grill them for about 6–7 minutes per side, or until they are fully cooked with an internal temperature of 165°F (74°C). Allow them to rest for a few minutes, then slice them into tender pieces that will sit beautifully atop your bowl.
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Steam the Broccoli: While the chicken is grilling, steam your broccoli florets for about 4–5 minutes. You want them to be bright green and just tender, maintaining that lovely crispness that pairs perfectly with the chicken.
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Make the Sauce: In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy. If you prefer your sauce a little thinner, add 1–2 tablespoons of water until it reaches the desired consistency.
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Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with slices of the grilled chicken and a generous serving of steamed broccoli. Drizzle the creamy garlic sauce over the top, allowing it to soak into the rice and create an irresistibly soothing dish.
Delicious Variations to Try
- Add Zesty Flavors: Spice things up by adding a splash of sriracha or a dash of your favorite hot sauce to the creamy garlic sauce for a zesty kick!
- Change Up the Grains: Swap out brown rice for quinoa, farro, or even riced cauliflower for a different texture and flavor profile.
- Mix in Extra Veggies: Toss in some sautéed bell peppers or sweet corn for added color and sweetness that perfectly complements the garlic sauce.
- Top with Crunch: Finish your bowl with some toasted nuts or crispy chickpeas for an extra crunchy bite.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can grill the chicken and steam the broccoli a day ahead. Just store them in an airtight container in the fridge until you’re ready to assemble your bowls.
- Ingredient Swaps: If you don’t have Greek yogurt, feel free to use regular plain yogurt or even a dairy-free alternative for a lighter version of the sauce.
- Slicing Tricks: Always slice your chicken against the grain to ensure it stays tender and easy to chew.
- Storage Suggestions: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently to enjoy the next day!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 bowl
- Calories: 430
- Carbohydrates: 45g
- Sugar: 2g
- Fat: 10g
- Protein: 35g
- Sodium: 480mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the chicken, broccoli, and sauce in advance and assemble the bowls when you’re ready to eat.
- Can I use different ingredients? Absolutely! Feel free to swap in your favorite proteins or vegetables to personalize it.
- How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days.
- How long does it last? Best enjoyed fresh, leftovers can be kept in the fridge for about three days, although I doubt you’ll have much left!
A Cozy Closing Note
This Grilled Chicken & Broccoli Bowl with Creamy Garlic Sauce embraces everything I love about comfort food — it’s delicious, nutritious, and brings people together around the table. As the weather cools and we gather for cozy evenings, this recipe will warm your heart and tickle your taste buds. Be sure to save this recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking, friends!
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Ingredients
For the bowls
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
For the creamy garlic sauce
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Instructions
Preparation
- Preheat a grill or grill pan over medium-high heat.
- Season the chicken breasts generously with salt, pepper, and a pinch of paprika.
- Grill the chicken for about 6–7 minutes per side until fully cooked with an internal temperature of 165°F (74°C). Allow to rest before slicing.
- While the chicken is grilling, steam the broccoli florets for about 4–5 minutes until bright green and just tender.
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth.
- Add 1–2 tablespoons of water to the sauce if a thinner consistency is desired.
- Divide the cooked rice evenly among four bowls, top with sliced grilled chicken and steamed broccoli.
- Drizzle the creamy garlic sauce over the top.
