How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
There’s something extraordinarily comforting about coming home to the warm, rich scents wafting from the kitchen—a promise of a delicious meal awaiting you. As the air cools and the leaves start turning golden, I find myself craving cozy, simple dishes that warm both the body and soul. Today, I’m excited to share my recipe for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce—an easy weeknight dinner that’s not only wholesome but utterly satisfying. These bowls bring together succulent chicken, fresh broccoli, and a luscious sauce that invites you to indulge in its creamy goodness. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and effortless—perfect for busy weeknights
- Packed with protein and fiber for a filling meal
- Family-friendly, with flavors everyone will enjoy
- Versatile comfort food that can easily be customized
- Lightened up with Greek yogurt while remaining rich and creamy
Ingredients You’ll Need for How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Gather these simple ingredients for a cozy night in:
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
-
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with a sprinkle of salt, pepper, and a pinch of paprika for some added flavor. Grill the chicken for about 6–7 minutes on each side until it’s fully cooked and reaches an internal temperature of 165°F (74°C). Once done, let it rest for a few minutes, then slice it into tender pieces. -
Steam the Broccoli
While the chicken is grilling, take a moment to steam the broccoli florets. Cook them for about 4–5 minutes until they’re bright green and just tender. This step ensures the broccoli retains its nutrients and a fresh crunch. -
Make the Sauce
In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, and a bit of salt and pepper. To achieve the desired creaminess, add 1–2 tablespoons of water to thin it out if needed. Keep whisking until it’s smooth and perfect for drizzling. -
Assemble the Bowls
Now comes the fun part! Divide the cooked brown rice (or quinoa) evenly among four bowls. Top each bowl with the sliced grilled chicken and steamed broccoli. Finally, drizzle that creamy garlic sauce generously over everything. -
Serve and Enjoy
Serve immediately while everything is still warm and cozy. Gather your loved ones around the table, and let the comforting aroma of this dish fill your home!
Delicious Variations to Try
- Zesty Lemon Herb: Add fresh herbs like thyme or rosemary for a fragrant twist, or squeeze in more lemon juice for extra zest.
- Spicy Kick: Feel free to toss the grilled chicken with your favorite hot sauce or spice blend before serving for a bold taste.
- Cheesy Delight: Sprinkle some shredded cheese (like mozzarella or parmesan) over the hot broccoli for a gooey, indulgent touch.
- Vegan Option: Substitute the chicken with grilled tofu or chickpeas and use a dairy-free yogurt for the sauce for a creamy, yet plant-based meal.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can grill the chicken ahead of time and store it in the fridge. This makes assembling the bowls a breeze on busy nights!
- Slicing Tips: Let the chicken rest for a few minutes before slicing. This keeps all the juices locked in, ensuring every bite is tender and juicy.
- Storage Suggestions: Store any leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove.
- Ingredient Swaps: Feel free to use any vegetables you have on hand! Bell peppers, snap peas, or asparagus would all be delightful alternatives.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 420
- Carbs: 50g
- Sugar: 3g
- Fat: 12g
- Protein: 30g
- Sodium: 320mg
Frequently Asked Questions
-
Can I make this ahead?
Yes! You can grill the chicken and prep the sauce in advance. Just assemble everything right before serving. -
Can I use different ingredients?
Absolutely! Feel free to swap out the chicken for your preferred protein or incorporate different veggies based on your cravings. -
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Simply reheat before serving. -
How long does it last?
The assembled bowls are best enjoyed fresh, but they can be refrigerated for up to 4 days.
Final Thoughts
There’s something truly special about enjoying a homemade meal that nourishes both body and spirit. These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce strike the perfect balance of healthful and comforting, making them an ideal choice for any night of the week. Whether you’re gathering around the table with loved ones or enjoying a cozy dinner for one, this recipe is sure to bring a smile to your face. Save this How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce to your dinner inspiration board so it’s ready when you need a cozy treat!
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 You can use either brown rice or quinoa as the base.
- 1 tbsp olive oil
- to taste Salt
- to taste Pepper
- a pinch paprika (optional) Optional for added flavor.
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) Add to achieve desired consistency.
- to taste Salt
- to taste Pepper
Instructions
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Season the chicken breasts with salt, pepper, and a pinch of paprika.
- Grill the chicken for 6–7 minutes on each side until it’s fully cooked and reaches an internal temperature of 165°F (74°C).
- Let it rest for a few minutes, then slice it into tender pieces.
Steam the Broccoli
- Steam the broccoli florets for 4–5 minutes until bright green and just tender.
Make the Sauce
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, and a bit of salt and pepper.
- Add 1–2 tablespoons of water to thin it out if needed, whisking until smooth.
Assemble the Bowls
- Divide the cooked brown rice (or quinoa) evenly among four bowls.
- Top each bowl with the sliced grilled chicken and steamed broccoli.
- Drizzle the creamy garlic sauce generously over everything.
Serve and Enjoy
- Serve immediately while everything is warm and cozy.
