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
Scale
- 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.