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Why Make This Recipe
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are a delicious and healthy meal option. They are packed with protein from the chicken, vitamins from the broccoli, and whole grains from the brown rice or quinoa. This recipe is also easy to make, making it perfect for busy weeknights. Plus, the creamy garlic sauce adds a rich flavor that elevates the whole dish.
How to Make 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 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Directions:
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Grill them for about 6–7 minutes per side, or until they are fully cooked (internal temperature should reach 165°F/74°C). Let the chicken rest for a few minutes, then slice it.Steam the Broccoli
While the chicken cooks, steam the broccoli florets for 4–5 minutes, until they turn bright green and are just tender.Make the Sauce
In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and water until the mixture is smooth and creamy. Add salt and pepper to taste. If you prefer a thinner sauce, add a little more water.Assemble the Bowls
Divide the cooked rice evenly among 4 bowls. Top each bowl with sliced grilled chicken and steamed broccoli. Drizzle the creamy garlic sauce over each bowl just before serving.
How to Serve Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
These bowls can be enjoyed warm or at room temperature. They make a great lunch option for work or school. You can also serve them with extra lemon wedges on the side for added flavor.
How to Store Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
If you have leftovers, store them in airtight containers in the fridge. They should stay fresh for up to 3 days. To reheat, warm them in the microwave or on the stovetop until heated through.
Tips to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
- To make this recipe even quicker, you can use pre-cooked grilled chicken.
- Feel free to switch out the broccoli for other vegetables like bell peppers or zucchini.
- Make extra sauce to use as a dip for snacks or salads.
Variation
For a different flavor, try adding some spices to the chicken before grilling, such as garlic powder or Italian seasoning. You can also use different grains like farro or couscous instead of rice or quinoa.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just steam it according to package instructions.
Can I make this dish ahead of time?
Yes, you can prepare the chicken, broccoli, and sauce ahead of time. Just assemble the bowls when you are ready to eat.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free grains like quinoa.
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
A healthy and delicious bowl featuring grilled chicken, steamed broccoli, and a creamy garlic sauce over brown rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 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)
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
Instructions
- Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Grill them for about 6–7 minutes per side, or until they are fully cooked (internal temperature should reach 165°F/74°C). Let the chicken rest for a few minutes, then slice it.
- While the chicken cooks, steam the broccoli florets for 4–5 minutes, until they turn bright green and are just tender.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and water until the mixture is smooth and creamy. Add salt and pepper to taste. If you prefer a thinner sauce, add a little more water.
- Divide the cooked rice evenly among 4 bowls. Top each bowl with sliced grilled chicken and steamed broccoli. Drizzle the creamy garlic sauce over each bowl just before serving.
Notes
These bowls can be enjoyed warm or at room temperature. They make a great lunch option for work or school. Store leftovers in airtight containers in the fridge for up to 3 days.