Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

ByDeShawn Ellis
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Why Make This Recipe

Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce are a great choice for a healthy, delicious meal. This recipe combines lean protein from the chicken, nutritious veggies from the broccoli, and a tasty creamy sauce that brings everything together. It’s perfect for a quick lunch or dinner and can be easily made ahead of time. Plus, it’s a filling dish that’s good for you!

How to Make Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cooked rice or quinoa
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard

Directions

  1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes on each side, or until cooked through.
  2. Meanwhile, in a pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender-crisp, then drain.
  3. In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, and Dijon mustard to create the creamy garlic sauce.
  4. To assemble the bowls, place the cooked rice or quinoa at the base, add the grilled chicken sliced, top with blanched broccoli, and drizzle with the creamy garlic sauce.
  5. Serve immediately.

How to Serve Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

These bowls are best enjoyed fresh from the kitchen. You can serve them as they are or pair them with a light salad for extra crunch. They make a complete meal on their own but feel free to add your favorite toppings like nuts or seeds for added texture.

How to Store Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave until warm. If you want to keep it fresh, store the sauce separately until just before serving.

Tips to Make Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

  • Make sure the grill is preheated before adding the chicken for even cooking.
  • Use fresh garlic for the best flavor in the sauce.
  • You can add other vegetables like bell peppers or carrots for variety.
  • If you want more spice, add some red pepper flakes to the sauce.

Variation

You could swap the chicken for grilled tofu or shrimp to make it vegetarian or add a different protein source. Additionally, using a different grain like farro or couscous can change up the flavor.

FAQs

Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just blanch it in boiling water for a minute longer than fresh broccoli.

Can I make the creamy garlic sauce ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the fridge.

Is there a dairy-free option for the sauce?
You can substitute the Greek yogurt with a dairy-free yogurt or avocado for a creamy texture without the dairy.

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Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: High Protein
Print Recipe

Description

Healthy and delicious grilled chicken bowls with broccoli and a creamy garlic sauce, perfect for a quick meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cooked rice or quinoa
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
  2. Grill the chicken for 6-7 minutes on each side, or until cooked through.
  3. Meanwhile, in a pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender-crisp, then drain.
  4. In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, and Dijon mustard to create the creamy garlic sauce.
  5. To assemble the bowls, place the cooked rice or quinoa at the base, add the grilled chicken sliced, top with blanched broccoli, and drizzle with the creamy garlic sauce.
  6. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For even cooking, ensure the grill is preheated.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 400
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: grilled chicken, broccoli, creamy garlic sauce, healthy meals, meal prep

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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