I love how this Grilled Chicken & Broccoli Bowl brings together juicy, perfectly grilled chicken, tender-crisp broccoli, and a luscious creamy garlic sauce—all served in a convenient bowl for a satisfying and healthy meal.

Why You’ll Love This Recipe

I enjoy making meals that are both flavorful and nutritious, and this bowl checks all the boxes. The smoky grilled chicken adds depth, the broccoli brings freshness and crunch, and the creamy garlic sauce ties everything together with rich, savory notes. Plus, it’s easy to prepare and perfect for meal prep or weeknight dinners.

Ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Fresh broccoli florets
Olive oil
Salt and black pepper
Garlic powder or fresh minced garlic
Plain Greek yogurt
Mayonnaise or sour cream
Fresh garlic cloves, minced
Lemon juice
Dried herbs like parsley or dill

Directions

Prepare the chicken: I start by brushing the chicken with olive oil, seasoning it with salt, pepper, and garlic powder.
Grill the chicken: I preheat the grill (or grill pan) over medium-high heat, then grill the chicken for about 6–8 minutes per side, until it reaches an internal temperature of 165 °F (74 °C).
Steam or roast broccoli: While the chicken is grilling, I steam the broccoli until bright green and tender-crisp, or toss it with olive oil, salt, and pepper and roast at 425 °F (220 °C) for about 10 minutes.
Make the creamy garlic sauce: In a bowl, I whisk together Greek yogurt, mayonnaise (or sour cream), minced garlic, lemon juice, salt, and pepper until smooth.
Assemble the bowls: I slice the grilled chicken and arrange it over rice, quinoa, or greens. I add broccoli, drizzle with creamy garlic sauce, and garnish with extra herbs if desired.

Servings and timing

This recipe makes 4 generous bowls.

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: about 40 minutes

Variations

I swap out the broccoli for other veggies like roasted cauliflower, asparagus, or bell peppers.
I use chicken thighs for a more tender and juicy result.
I add a touch of heat to the sauce by mixing in red pepper flakes or hot sauce.
I serve it over couscous, farro, or noodles instead of rice or quinoa.

Storage/Reheating

Storage: I store leftover bowls in airtight containers in the refrigerator for up to 3 days.
Reheating: I reheat in the microwave in short bursts or gently warm in a skillet, then add a fresh drizzle of sauce before serving to keep everything moist and flavorful.

FAQs

1. Can I prep this recipe ahead of time?

Yes—I often grill the chicken and cook the broccoli a day or two in advance. I store them separately in fridge-safe containers and assemble just before eating to keep textures fresh.

2. Is this recipe gluten-free or low-carb friendly?

Absolutely! I skip grains and serve the chicken and broccoli over salad greens to keep it low-carb. Everything else is naturally gluten-free as well.

3. Can I make the creamy garlic sauce dairy-free?

Definitely. I substitute with dairy-free yogurt or a blend of avocado and olive oil mayo to maintain a creamy texture without dairy.

4. What’s the best way to reheat without drying out the chicken?

I prefer reheating on a skillet over low heat with a splash of water or broth, then covering it briefly to trap moisture. It helps the chicken stay tender.

5. Can I use frozen broccoli instead of fresh?

Yes—you can. I thaw it first and pat it dry before roasting or sautéing. It works well and adds convenience when fresh broccoli isn’t available.

Conclusion

I find this Grilled Chicken & Broccoli Bowl with Creamy Garlic Sauce to be one of my go-to meals for its balance of protein, veggies, and flavor. It’s flexible, easy to make, and perfect for both busy nights and meal prep. I’m certain I’ll make it again time and again—and I hope I get to enjoy it with you soon!