Grilled Chicken & Broccoli Bowls

This nutritious bowl combines perfectly grilled chicken with tender broccoli, bringing together lean protein and vibrant greens for a satisfying meal that won't weigh you down. The creamy garlic sauce ties everything together with its tangy, savory notes that transform simple ingredients into something special.

I first made these bowls when trying to break out of my dinner rut last winter. My family now requests them weekly, and I love how versatile they are for using whatever vegetables are in season.

Ingredients

• Boneless skinless chicken breasts for lean protein that takes on flavors beautifully
• Broccoli florets offering vitamin C and fiber while adding vibrant color
• Olive oil helps the seasoning stick and promotes browning
• Salt and pepper the foundation of good flavor
• Garlic powder provides deep flavor without burning like fresh garlic
• Paprika adds subtle smoky notes and beautiful color
• Fresh parsley brightens the finished dish with color and freshness

For the Creamy Garlic Sauce

• Greek yogurt creates creaminess with extra protein and less fat
• Mayonnaise adds richness that makes the sauce cling to ingredients
• Lemon juice cuts through richness with bright acidity
• Fresh garlic cloves provide intense aromatic flavor
• Dijon mustard adds complexity and helps emulsify the sauce
• Salt and pepper to balance and enhance all flavors

Step-by-Step Instructions

Prepare the Chicken

Season chicken breasts thoroughly with olive oil, salt, pepper, garlic powder, and paprika. Use your hands to massage the seasonings into the meat, ensuring every part is coated. Allow the chicken to rest for 15-20 minutes at room temperature which ensures even cooking and helps the meat retain moisture when grilled.

Grill the Chicken

Heat your grill or grill pan until it's properly hot before adding the chicken. Place seasoned breasts on the hot surface and resist the urge to move them for the first few minutes allowing beautiful grill marks to form. Cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep all those flavorful juices inside.

Cook the Broccoli

Bring a pot of water to a rolling boil and add a generous pinch of salt. Drop in broccoli florets and cook just until bright green and barely tender about 3-4 minutes. Immediately drain and rinse with cold water to stop the cooking process which preserves the vibrant color and crisp texture.

Make the Creamy Garlic Sauce

In a medium bowl, combine Greek yogurt, mayonnaise, freshly squeezed lemon juice, minced garlic, and Dijon mustard. Whisk vigorously until completely smooth with no lumps remaining. Taste and adjust seasoning with salt and pepper, considering the saltiness of the other components in your bowl.

Assemble the Bowls

Start with a base of perfectly cooked broccoli spread evenly across your bowl. Slice the rested chicken against the grain into 1/2-inch pieces and arrange attractively over the broccoli. The contrast of white chicken against green broccoli creates an appetizing presentation.

Add Sauce and Garnish

Drizzle the creamy garlic sauce generously over the chicken and broccoli, allowing it to cascade down between the pieces. Sprinkle fresh chopped parsley over the entire bowl, focusing on the chicken to add bright pops of green that enhance the visual appeal.

Serve

Present the bowls immediately while the chicken is still warm and the broccoli maintains its vibrant texture. The contrast of warm chicken against slightly cooled broccoli and room temperature sauce creates a pleasant temperature variation in each bite.

Bookmark

The Dijon mustard in the sauce is my secret weapon. My grandmother always added a spoonful to her dressings, and I've carried on the tradition. It adds a subtle complexity that most people can't quite identify but absolutely love.

Meal Prep Magic

These bowls shine as meal prep options. Prepare all components on Sunday, storing them separately in airtight containers. The chicken stays moist for up to three days, while the broccoli maintains its texture if not overcooked initially. Keep the sauce separate until serving time to prevent soggy vegetables. When ready to eat, gently reheat the chicken and broccoli before assembling with cold sauce for the perfect temperature contrast.

Clever Substitutions

This recipe welcomes adaptations based on what you have available. Swap chicken thighs for breasts if you prefer darker meat with more flavor. Cauliflower makes an excellent low-carb alternative to broccoli, roasted instead of blanched for nutty caramelization. For a plant-based version, substitute grilled firm tofu or tempeh seasoned with the same spice blend. The sauce works beautifully with dairy-free yogurt and vegan mayonnaise without sacrificing creaminess.

Serving Suggestions

Transform these bowls into a complete meal by adding a carbohydrate component. Cooked quinoa or brown rice creates a satisfying base that soaks up the delicious sauce. For a lower-carb option, cauliflower rice works beautifully. During summer months, serve alongside a simple tomato salad dressed with olive oil and balsamic for a refreshing contrast. For entertaining, create a build-your-own bowl bar with additional toppings like toasted nuts, avocado slices, and different sauce options.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes! You can grill the chicken and steam the broccoli up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The sauce can also be made ahead and kept refrigerated for up to 3 days. When ready to serve, reheat the chicken and broccoli gently, then assemble with the sauce.

→ What can I substitute for Greek yogurt in the sauce?

If you don't have Greek yogurt, you can use sour cream for a similar tangy flavor and creamy texture. For a dairy-free option, try using a plain dairy-free yogurt alternative or cashew cream with a splash of lemon juice to add tanginess.

→ How can I add more flavor to this dish?

Try marinating the chicken longer (up to 4 hours) for deeper flavor. You can also add herbs like thyme or rosemary to the marinade. For the broccoli, try roasting instead of steaming for a nutty flavor. The sauce can be enhanced with fresh herbs like dill or chives, or a pinch of red pepper flakes for heat.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli will work, though the texture won't be quite as crisp. Thaw it first and pat dry to remove excess moisture. Reduce the cooking time slightly as frozen broccoli is typically blanched before freezing. For best results, quickly sauté thawed broccoli rather than steaming it.

→ What are some good side dishes to serve with these bowls?

These bowls pair wonderfully with a variety of sides. Try quinoa or brown rice for added grains, a simple side salad for freshness, or roasted sweet potatoes for more complex carbs. For a lighter meal, serve with a slice of crusty whole grain bread or a cup of vegetable soup.

→ How can I make this dish more filling?

To make these bowls more substantial, add a base of cooked quinoa, brown rice, or farro. You could also include additional vegetables like roasted bell peppers or sautéed zucchini. Adding avocado slices or a sprinkle of toasted nuts and seeds will increase the healthy fat content and make the meal more satisfying.