I’ve always been a fan of grilled chicken. It’s got that no-fuss charm—juicy on the inside, crisp with those perfect grill marks on the outside. But toss that with broccoli, throw in some garlicky cream sauce, and suddenly you’ve got a dinner that doesn’t just check the healthy box—it practically winks at it. This bowl? It’s what I make when I want something comforting but still feel like I made a responsible adult decision. There’s something magical about the way broccoli soaks up the sauce. I don’t steam it to death, don’t worry—just enough so it’s bright green and still has a snap. Pair that with chicken hot off the grill and a drizzle (okay, a very generous drizzle) of the garlic sauce, and you’ve got a dish that tastes like it took hours, but actually didn’t. And if you’re the type who likes a crunch? A few toasted almonds on top never hurt anybody. I usually whip this up on weeknights when I’m craving something hearty but not heavy. Plus, it’s a total win for meal prepping. You can pack it up and feel smug about lunch the next day. And yes, it’s kid-approved—at least by mine, who normally act like broccoli is some sort of edible betrayal.

1) Key Takeaways
2) Easy Grilled Chicken Broccoli Bowls Recipe
3) Ingredients for Grilled Chicken Broccoli Bowls
4) How to Make Grilled Chicken Broccoli Bowls
5) Tips for Making Grilled Chicken Broccoli Bowls
6) Making Grilled Chicken Broccoli Bowls Ahead of Time
7) Storing Leftover Grilled Chicken Broccoli Bowls
8) Try these Grill recipes next!
9) Grilled Chicken Broccoli Bowls
10) Nutrition

1) Key Takeaways

Quick and easy recipes like this grilled chicken bowl save busy weeknights.
Perfect for healthy meal prep, packed lunches, or a light dinner.
Combines lean protein, greens, and creamy garlic sauce with great texture and balance.
Can be customized with different veggies, grains, or toppings to suit your tastes.

2) Easy Grilled Chicken Broccoli Bowls Recipe

I’ve made this grilled chicken and broccoli bowl so many times that it feels like second nature now. It’s one of those quick and easy recipes I keep in my back pocket when the day runs long and my stomach growls before I even hit the kitchen.

What I love about this recipe is how straightforward it is. You don’t need anything fancy or complicated. Just chicken, broccoli, some creamy garlic sauce, and a base like rice or quinoa. It’s filling but still feels clean and fresh. And I promise, even if you’re not a broccoli fan, once it’s tossed in that garlicky dressing, you might become one.

I always appreciate a recipe that feels flexible too. Sometimes I swap in roasted sweet potatoes. Sometimes it’s farro instead of rice. The creamy garlic sauce? It’s basically magic. Spoon it on anything, and suddenly, it tastes like a hug. If you’re into easy recipes for dinner that make cleanup simple and leave you feeling satisfied, this one’s for you.

3) Ingredients for Grilled Chicken Broccoli Bowls

Chicken Breasts: I use boneless, skinless chicken breasts for a lean protein option. You can marinate them if you have time, but even with just salt and pepper, they grill up juicy and flavorful.

Broccoli Florets: Fresh is best, cut into bite-sized pieces. I like mine steamed until just tender. Still a little crunch, still bright green.

Olive Oil: Just a tablespoon to coat the chicken before it hits the grill. It helps with that beautiful char and keeps everything from sticking.

Greek Yogurt: This forms the creamy base of the garlic sauce. Thick, tangy, and full of protein, it’s a nice balance to the smoky grilled flavors.

Mayonnaise: A little mayo gives the sauce richness and helps smooth out the tang of the yogurt.

Garlic: Fresh and finely minced. Two cloves is my sweet spot, but if you love garlic, don’t hold back.

Lemon Juice: Brightens the sauce and adds that zippy flavor that cuts through the richness.

Smoked Paprika: It adds depth and just a tiny hint of heat. Optional but recommended.

Rice or Quinoa: Cooked and fluffed, this is the base that holds everything together. I usually go with brown rice or tri-color quinoa depending on my mood.

Toasted Almonds or Chopped Parsley: These are totally optional toppings, but they add crunch or a bit of color, depending on what you’re after.

4) How to Make Grilled Chicken Broccoli Bowls

Step 1. Heat up your grill or grill pan over medium heat. Give those chicken breasts a rub with olive oil, salt, and pepper. Place them down and grill 5 to 6 minutes per side, flipping once, until the juices run clear.

Step 2. While the chicken cooks, steam your broccoli. I like to do this on the stove with a simple steamer basket. Five minutes usually does it. You want them soft but still with some bite.

Step 3. Mix up your creamy garlic sauce. In a bowl, stir together the yogurt, mayo, lemon juice, garlic, and paprika. Taste and adjust to how bold you like it.

Step 4. Once your chicken is cooked, slice it up. Let it rest for a minute or two first so it stays juicy.

Step 5. To build the bowls, layer a scoop of rice or quinoa, then broccoli, then chicken. Finish with a big spoonful of garlic sauce and your optional toppings.

5) Tips for Making Grilled Chicken Broccoli Bowls

Start with the sauce. It tastes even better if it sits for a few minutes so the garlic mellows. You can make it a day ahead, too, which makes these grilled chicken bowls perfect for meal prep.

Use a meat thermometer. If you want to avoid dry chicken, take it off the grill when it hits 165°F. Let it sit a bit, then slice. No dry bites here.

Don’t overcook the broccoli. Bright green is your goal. Once it starts to turn army green, it’s lost that fresh, nutty flavor. A little crunch goes a long way in keeping this quick and easy recipe exciting.

6) Making Grilled Chicken Broccoli Bowls Ahead of Time

This meal holds up like a champ. I prep a batch on Sundays, and it lasts through Wednesday, easy. Store everything in separate containers if you can, then just build your bowl when you’re ready to eat.

The sauce actually gets better after a day or two. The garlic softens and blends with the yogurt and lemon, giving the whole dish a punch of flavor. If you’re all about easy recipes with rotisserie chicken, you could skip the grilling and shred some store-bought chicken instead.

Grains like quinoa or brown rice hold up better than white rice. If you’re storing this for the week, they’ll stay firm and won’t go mushy.

7) Storing Leftover Grilled Chicken Broccoli Bowls

I pack leftovers in airtight containers and keep them in the fridge for up to four days. I usually keep the sauce on the side so nothing gets soggy. Then when I reheat, I just drizzle it on top cold, and it’s still perfect.

If you’re taking it to work, grab a fork and tuck a napkin in your bag. This dish travels well and smells amazing when you warm it up. It’s one of those healthy and easy recipes you’ll come back to again and again.

I’ve even eaten it cold. Straight from the fridge. Standing up. At midnight. Don’t judge. It holds up.

8) Try these Grill recipes next!

9) Grilled Chicken Broccoli Bowls