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Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce – Easy Grilled Chicken Recipes

These grilled chicken broccoli bowls with creamy garlic sauce hit the spot on busy nights when I need dinner to be quick, clean, and not boring. I’ve made them a dozen times, and they always come through—tender chicken, bright green broccoli, and that smooth garlicky sauce that you kinda want to drink. The best part? It’s just as tasty the next day. This is the kind of dish I crave after a long day when takeout sounds good, but I still want to feel good. The chicken gets a little charred on the outside, juicy inside, and pairs perfectly with the broccoli that somehow manages to stay crisp-tender. Add in the sauce, and boom—flavor explosion. I usually make extra and stash it in the fridge for a couple of days’ worth of lunches. Simple meals like this remind me that healthy doesn’t mean bland. It just means knowing how to season your food, roast it right, and pour a little love (or garlic sauce) over it. If you’re juggling work, family, or just life in general, this one’s for you.

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Table of Contents

  • 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 Dinners next!
  • 9) Grilled Chicken Broccoli Bowls
  • 10) Nutrition

1) Key Takeaways

  • Easy grilled chicken recipes like this keep dinner exciting and stress-free
  • This bowl combines lean protein, roasted vegetables, and a zippy garlic sauce
  • It’s meal-prep friendly and ideal for clean eating goals or busy weeknights
  • The garlic sauce adds flavor without weighing down the dish

2) Easy Grilled Chicken Broccoli Bowls Recipe

Some dinners just stick. This is one of them. I’d say we probably make these grilled chicken broccoli bowls twice a week—and that’s being modest. They’re quick, they’re simple, and they tick all the right boxes. You’ve got your protein, your greens, and a creamy garlic sauce that somehow makes healthy food feel indulgent.

I usually start with juicy grilled chicken that gets a golden char. Then I toss in crisp-tender broccoli and serve everything over warm rice or quinoa. It’s comforting but light, and with the creamy sauce drizzled on top, it’s downright addictive. The best part? You can prep most of it ahead. I mean, who doesn’t love a meal you can pull together without thinking too hard?

If you’re on the lookout for easy grilled chicken recipes that don’t taste like cardboard or sadness, this bowl has you covered. It’s become our go-to on busy nights when we need food fast but still want to feel good about what’s on our plate.

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3) Ingredients for Grilled Chicken Broccoli Bowls

Boneless Skinless Chicken Breasts – These are lean, cook fast, and take on flavor like a champ. I like to slice them thin so they cook evenly on the grill and stay juicy.

Broccoli Florets – Broccoli holds its shape when roasted or grilled, and it brings a nice bite to the dish. I usually break up a large head by hand and give it a quick rinse before tossing it in oil.

Olive Oil – Just enough to coat the chicken and the broccoli so they get that golden finish and don’t stick to the grill or pan.

Salt and Black Pepper – I season generously with both before cooking. They’re basic but they bring out everything else’s flavor.

Smoked Paprika – This adds a little kick and a warm smoky note to the chicken. A sprinkle goes a long way here.

Garlic Powder – Not to be confused with fresh garlic. Garlic powder sticks to the meat and gives that even flavor that’s hard to beat.

Plain Greek Yogurt – This is the base of our creamy garlic sauce. Tangy, thick, and super versatile. It helps keep the sauce light without losing richness.

Mayonnaise – A spoon or two adds body and a touch of richness to the sauce. Don’t skip it unless you absolutely have to.

Fresh Garlic – I use one clove, finely minced. It’s sharp, it’s punchy, and it mellows out once mixed in the sauce.

Lemon Juice – Adds brightness. A squeeze of fresh lemon wakes up the whole dish.

Dijon Mustard – Brings a little heat and sharpness. Just a bit helps cut through the creaminess of the sauce.

Cooked Brown Rice or Quinoa – This is your base. Use whichever you like, or have leftover in the fridge. Both work beautifully.

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4) How to Make Grilled Chicken Broccoli Bowls

Step 1. Preheat your grill or grill pan to medium-high heat. Let it get hot so the chicken sears nicely and doesn’t stick.

Step 2. Rub your chicken breasts with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika. Let them sit while the grill heats up.

Step 3. Place the chicken on the grill and cook for about 5 to 6 minutes on each side. Use a meat thermometer if you’ve got one—it should read 165°F. Let the chicken rest before slicing.

Step 4. Toss your broccoli florets in a little olive oil and season with salt and pepper. Grill or steam them until they’re just fork-tender but still have a bite.

Step 5. In a small bowl, mix the Greek yogurt, mayo, lemon juice, minced garlic, and Dijon mustard. Stir until smooth. That’s your creamy garlic sauce.

Step 6. Assemble the bowls. Scoop some brown rice or quinoa into the bottom. Top with sliced grilled chicken and broccoli. Drizzle with a generous spoonful of the garlic sauce. Serve warm or let cool and store for meal prep.

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5) Tips for Making Grilled Chicken Broccoli Bowls

If your chicken tends to dry out, try pounding it to an even thickness before grilling. It helps everything cook evenly and faster.

Let the chicken rest after grilling. Five minutes makes a huge difference. The juices redistribute, and you won’t lose them all over your cutting board.

You can double the garlic sauce and use the leftovers as a dip for veggies or drizzle it over roasted potatoes. It keeps for about a week in the fridge.

6) Making Grilled Chicken Broccoli Bowls Ahead of Time

This is one of those dishes that works great as a meal prep recipe. I usually grill a batch of chicken and veggies on Sunday, then portion everything out into containers with rice and sauce on the side.

To keep things tasting fresh, store the sauce separately and add it just before eating. That way, nothing gets soggy and the flavors stay bold.

If you’re using this for lunch or dinner later in the week, keep the broccoli on the crisp side when cooking it initially. That way, it won’t go mushy when you reheat it.

7) Storing Leftover Grilled Chicken Broccoli Bowls

Leftovers store well in an airtight container for up to four days. Keep the sauce in a small separate container if you can. This helps keep the texture of everything just right.

When reheating, microwave the bowl without the sauce. Warm everything through, then add the sauce at the end so it doesn’t separate or lose its texture.

You can freeze grilled chicken by itself if you want to batch cook. Just slice it first, then freeze in portions for faster defrosting later.

8) Try these Dinners next!

9) Grilled Chicken Broccoli Bowls

Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce – Easy Grilled Chicken Recipes

These grilled chicken broccoli bowls with creamy garlic sauce hit the spot on busy nights when I need dinner to be quick, clean, and not boring. I’ve made them a dozen times, and they always come through—tender chicken, bright green broccoli, and that smooth garlicky sauce that you kinda want to drink. The best part? It’s just as tasty the next day. This is the kind of dish I crave after a long day when takeout sounds good, but I still want to feel good. The chicken gets a little charred on the outside, juicy inside, and pairs perfectly with the broccoli that somehow manages to stay crisp-tender. Add in the sauce, and boom—flavor explosion. I usually make extra and stash it in the fridge for a couple of days’ worth of lunches. Simple meals like this remind me that healthy doesn’t mean bland. It just means knowing how to season your food, roast it right, and pour a little love (or garlic sauce) over it. If you’re juggling work, family, or just life in general, this one’s for you.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinners
Cuisine: American
Keywords: chicken & veggie recipes, easy broccoli recipes, easy grilled chicken recipes, easy healthy recipes, healthy and easy recipes, meal prep dinner recipes, quick and easy recipes
Servings: 4 bowls
Author: Lila

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Cooked brown rice or quinoa, for serving

Instructions

  1. Preheat grill or grill pan to medium-high heat.
  2. Rub chicken breasts with olive oil and season with salt, pepper, paprika, and garlic powder.
  3. Grill chicken for about 5-6 minutes per side, or until fully cooked and juices run clear. Let rest before slicing.
  4. Toss broccoli with a little olive oil, salt, and pepper, then grill or steam until tender-crisp.
  5. In a bowl, stir together Greek yogurt, mayonnaise, garlic, lemon juice, and mustard until smooth.
  6. Build bowls with a base of rice or quinoa, topped with sliced grilled chicken and broccoli. Drizzle generously with garlic sauce.

10) Nutrition

Serving Size: 1 bowl, Calories: 410, Sugar: 3 g, Sodium: 550 mg, Fat: 19 g, Saturated Fat: 4 g, Carbohydrates: 22 g, Fiber: 4 g, Protein: 36 g, Cholesterol: 85 mg

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