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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

These incredible Grilled Chicken & Broccoli Bowls feature tender, flavorful chicken and crisp-tender broccoli, all brought together by a dreamy, tangy, and irresistible creamy garlic sauce. It's a fast, easy, and healthy meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Broccoli
  • 1 lb boneless, skinless chicken breasts about 2 breasts, sliced in half lengthwise
  • 4 cups broccoli florets fresh or thawed frozen
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp fresh lemon juice
  • salt and black pepper to taste
For the Creamy Garlic Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • 1 tbsp fresh parsley chopped, optional

Equipment

  • Medium bowl
  • Grill
  • Tongs or Spatula
  • Meat Thermometer
  • Large skillet
  • Small Bowl
  • Whisk

Method
 

  1. Step 1: In a medium bowl, combine 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, smoked paprika, garlic powder, onion powder, a good pinch of salt, and a grind of black pepper. Whisk to mix. Add chicken breasts, ensuring they are thoroughly coated. Marinate for at least 20 minutes on the counter, or up to a few hours in the fridge.
  2. Step 2: While chicken marinates, preheat your grill to medium-high heat. Place the marinated chicken on the grates and grill for about 5-7 minutes per side, until beautiful grill marks appear and the internal temperature reaches 165°F (74°C). Remove chicken, tent loosely with foil, and let rest for a few minutes. Then, slice into strips or cubes.
  3. Step 3: While chicken is resting, cook the broccoli. Steam until tender-crisp, or sauté. To sauté, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli florets and cook for about 5-7 minutes, stirring occasionally, until bright green and tender-crisp.
  4. Step 4: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, 1 tablespoon fresh lemon juice, minced garlic, Dijon mustard, and a pinch of salt and pepper until super smooth and creamy. Taste and adjust seasonings. If using, stir in chopped fresh parsley.
  5. Step 5: Assemble your bowls. Divide the warm, sliced grilled chicken and the tender-crisp broccoli evenly among your serving bowls. Drizzle generously with the creamy garlic sauce. Garnish with extra fresh parsley or a lemon wedge if desired. Serve immediately.

Notes

This recipe is highly customizable! Swap broccoli for asparagus, bell peppers, zucchini, or green beans. Try shrimp, tofu, or pork tenderloin instead of chicken. Add a base of quinoa, brown rice, or couscous for a heartier meal. For a little heat, add red pepper flakes to the chicken marinade or hot sauce to the sauce. Fresh dill or chives can replace parsley, and a sprinkle of Parmesan is delicious. Don't skip the marinade (at least 20 mins) or resting the chicken. Cook broccoli until bright green and slightly crisp, not mushy. Always taste and adjust the sauce seasonings. For meal prep, store cooked chicken, broccoli, and sauce in separate airtight containers in the fridge for up to 3-4 days. Reheat chicken and broccoli gently, then add sauce just before serving.