Grilled Chicken Broccoli Bowls (Printable Version)

Tender grilled chicken served over steamed broccoli and grains with a luscious garlic sauce for a complete, satisfying meal.

# What You Need:

01 - 2 large boneless, skinless chicken breasts

02 - 2 tbsp olive oil

03 - 1 tsp garlic powder

04 - 1/2 tsp smoked paprika

05 - 1/2 tsp salt

06 - 1/4 tsp black pepper

07 - 4 cups broccoli florets

08 - 2 cups cooked brown rice or quinoa (optional, skip for low-carb)

09 - 1 large carrot, julienned

10 - 1/4 cup fresh parsley, chopped

11 - Lemon wedges, for serving

12 - 3/4 cup plain Greek yogurt (or dairy-free substitute)

13 - 2 tbsp mayonnaise (light or regular)

14 - 2 cloves garlic, finely minced

15 - 1 tbsp lemon juice

16 - 1 tsp Dijon mustard

17 - 1/4 tsp salt

18 - 1/4 tsp ground black pepper

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 (74°C). 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 - Prepare the grain base (if using) by dividing brown rice or quinoa among four serving bowls.

06 - In a small bowl, whisk together all creamy garlic sauce ingredients until smooth. Taste and adjust seasoning if needed.

07 - Arrange steamed broccoli, sliced chicken, carrot, and grains (if using) in each bowl.

08 - Drizzle generously with creamy garlic sauce. Garnish with fresh parsley and lemon wedges. Serve immediately.

01 -

The creamy garlic sauce feels indulgent but packs protein without the heavy cream
Everything comes together in under an hour with minimal cleanup

02 -

Letting the chicken rest before slicing keeps all those juices inside where they belong
The sauce thickens slightly in the fridge, so thin with a teaspoon of water if needed

03 -