Healthy Grilled Chicken Broccoli Bowls (Printable Version)
Tender grilled chicken over steamed broccoli and grains with creamy garlic sauce
# What You’ll Need:
→ For the 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 black pepper
→ For the Bowls
07 - 4 cups broccoli florets
08 - 2 cups cooked brown rice or quinoa
09 - 1 large carrot, julienned
10 - 1/4 cup fresh parsley, chopped
11 - Lemon wedges, for serving
→ For the Creamy Garlic Sauce
12 - 3/4 cup plain Greek 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
# Directions:
01 - Preheat grill or grill pan over medium-high heat.
02 - Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
04 - While the chicken cooks, steam or blanch broccoli florets until just tender, about 3-4 minutes.
05 - Divide cooked brown rice or quinoa among four serving bowls if using.
06 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning if needed.
07 - Arrange steamed broccoli, sliced chicken, julienned carrot, and grains in each bowl.
08 - Drizzle generously with creamy garlic sauce. Garnish with fresh parsley and lemon wedges. Serve immediately.
# Top Tips:
01 -
- The sauce comes together in literally two minutes but tastes like it simmered for hours
- Everything can be prepped ahead, so weeknight dinners become effortless assembly
02 -
- The sauce thickens as it sits, so make it right before serving or thin with a teaspoon of water if needed
- Letting the chicken rest for those five minutes is the difference between juicy and dry meat
03 -
- Pound the chicken breasts to even thickness before grilling for uniform cooking
- Double the sauce recipe—it keeps for a week and works as a dip for vegetables