Why I Love This Recipe
I love this recipe because it’s packed with protein and veggies but still feels indulgent thanks to the creamy garlic sauce. The grilling adds a smoky depth to the chicken and broccoli, while the sauce ties everything together beautifully. It’s also very customizable and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Fresh broccoli florets
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Olive oil
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Salt
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Black pepper
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Garlic cloves, minced
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Greek yogurt or sour cream
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Mayonnaise
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Lemon juice
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Fresh parsley or chives (optional)
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Cooked rice, quinoa, or cauliflower rice for serving
Directions
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Preheat the grill to medium-high heat.
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Toss the chicken breasts and broccoli florets with olive oil, salt, and pepper.
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Grill the chicken for about 6-7 minutes per side or until cooked through and internal temperature reaches 165°F (74°C). At the same time, grill the broccoli until tender and slightly charred, about 5-6 minutes, turning occasionally.
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While the chicken and broccoli are grilling, prepare the creamy garlic sauce by mixing minced garlic, Greek yogurt (or sour cream), mayonnaise, lemon juice, salt, and pepper in a small bowl. I like to add fresh chopped herbs like parsley or chives for brightness.
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Slice the grilled chicken and assemble the bowls by layering cooked rice or quinoa, grilled broccoli, and chicken. Drizzle the creamy garlic sauce over the top.
Servings and Timing
This recipe serves 4. Preparation time is about 10 minutes, grilling takes around 15 minutes, and assembling the bowls takes an additional 5 minutes.
Variations
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Veggie Swap: I sometimes swap broccoli for asparagus, bell peppers, or zucchini depending on what’s in season.
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Sauce Twist: For a spicy kick, I add a little sriracha or chili flakes to the garlic sauce.
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Grain-Free: Using cauliflower rice keeps the bowls low-carb and paleo-friendly.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 3 days. When reheating, I microwave the bowl without sauce to avoid separating it, then add fresh sauce before eating. Reheating in a skillet also works well to keep the grilled texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and tend to be juicier. Just adjust cooking time as needed.
How do I keep the broccoli crisp?
I like to grill broccoli quickly on high heat, turning often to get charred but still crisp florets. Avoid overcooking.
Can I make the garlic sauce ahead of time?
Definitely. The sauce can be made up to 2 days in advance and kept refrigerated.
What’s a good substitute for Greek yogurt in the sauce?
I use sour cream or mayonnaise if I don’t have Greek yogurt handy.
Can this recipe be cooked indoors?
Yes, I sometimes use a grill pan or broiler if I don’t have an outdoor grill available.
Conclusion
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is one of my favorite meals when I want something nutritious, tasty, and easy to prepare. The combination of smoky grilled ingredients with a luscious garlic sauce makes every bite satisfying and fresh. It’s perfect for meal prep or a quick dinner any night of the week.
Print
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Bowl
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is a healthy and flavorful meal featuring smoky grilled chicken and broccoli paired with a rich, creamy garlic sauce. Perfect for quick lunches or dinners, these bowls combine protein, veggies, and a tangy sauce for a satisfying and fresh dish.
Ingredients
Boneless, skinless chicken breasts or thighs
Fresh broccoli florets
Olive oil
Salt
Black pepper
Garlic cloves, minced
Greek yogurt or sour cream
Mayonnaise
Lemon juice
Fresh parsley or chives (optional)
Cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
Preheat grill to medium-high heat.
Toss chicken and broccoli florets with olive oil, salt, and pepper.
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Grill broccoli 5-6 minutes until tender and charred, turning occasionally.
Meanwhile, mix minced garlic, Greek yogurt (or sour cream), mayonnaise, lemon juice, salt, pepper, and optional fresh herbs to make the creamy garlic sauce.
Slice grilled chicken and assemble bowls with cooked rice or quinoa, grilled broccoli, and chicken. Drizzle with the creamy garlic sauce.
Notes
Swap broccoli with asparagus, bell peppers, or zucchini for variety.
Add sriracha or chili flakes to the sauce for a spicy kick.
Use cauliflower rice for a low-carb or paleo-friendly version.
The garlic sauce can be prepared up to 2 days ahead and refrigerated.
