Healthy Grilled Chicken Broccoli Bowls (Printable)
Grilled chicken and steamed broccoli bowls with whole grains and a tangy creamy garlic sauce.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Bowls
07 - 4 cups broccoli florets
08 - 2 cups cooked brown rice or quinoa (optional, omit for low-carb)
09 - 1 large carrot, julienned
10 - 1/4 cup fresh parsley, chopped
11 - Lemon wedges, for serving
→ Creamy Garlic Sauce
12 - 3/4 cup plain Greek yogurt or dairy-free yogurt
13 - 2 tablespoons mayonnaise
14 - 2 cloves garlic, finely minced
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon ground black pepper
# How To Make It:
01 - Preheat the grill or a grill pan over medium-high heat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper, ensuring an even distribution.
03 - Grill chicken breasts for 6 to 7 minutes per side, or until the internal temperature registers 165°F (74°C). Allow to rest for 5 minutes, then slice thinly across the grain.
04 - Steam or blanch broccoli florets until just tender, approximately 3 to 4 minutes. Drain and set aside.
05 - If utilizing grains, divide cooked brown rice or quinoa among four bowls as the base.
06 - In a mixing bowl, thoroughly whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
07 - Arrange steamed broccoli, sliced chicken, julienned carrot, and grains (if using) in each serving bowl.
08 - Top with creamy garlic sauce. Garnish with chopped parsley and lemon wedges. Serve promptly.
# Expert Tips:
01 -
- You can pile everything into one bowl and sneak veggies in without even trying.
- It's simple enough for weeknights, but with the creamy garlic sauce, it somehow still feels special.
02 -
- If you skip letting the chicken rest, the juices run out and you'll end up with dry slices.
- I used to add all the sauce at once but learned to serve extra on the side so everyone can customize just how creamy they want it.
03 -
- Pat chicken dry before seasoning for a better grill sear every single time.
- If you have time to marinate, even 20 minutes in lemon and herbs brings deeper flavor to your chicken.