Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce – Healthy, Savory & Delicious! Recipe

I’ve been perfecting a Grilled Chicken Broccoli Bowl that pairs tender grilled chicken and crisp broccoli with a silky garlic sauce for a low-carb, family-friendly meal ideal for dinner or meal prep.

I love a good Grilled Chicken Broccoli Bowl because it hits savory, creamy and fresh all at once. I start with juicy chicken breasts and lots of broccoli, toss them on the grill and end up with charred bits that make everyone ask for seconds.

The creamy garlic sauce sounds fancy but it’s shockingly simple, and these bowls are perfect for Dinner For The Week when you want low fuss, big flavor. You’ll wonder why you waited so long to try it, and yeah sometimes I forget to double the recipe because it disappears fast.

Ingredients

• Chicken breasts provide lean protein keep you full and help build muscle
• Broccoli gives fiber and vitamin C lots of antioxidants and a fresh crunch
• Garlic packs a savory punch may support immunity and adds bold flavor
• Greek yogurt makes the sauce creamy adds protein and a tangy bite
• Olive oil supplies heart healthy fats and helps carry flavor
• Lemon juice adds bright acidity a fresh lift that cuts richness
• Parmesan brings umami saltiness a little goes far for savory depth

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, trimmed, about 3 medium ones
• 1 large head broccoli, cut into florets, about 4 cups
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons grated Parmesan cheese, optional
• 1 to 2 tablespoons water or milk to thin sauce if needed
• Pinch red pepper flakes, optional
• 1 tablespoon chopped fresh parsley or chives for garnish, optional

How to Make this

1. Pat the chicken dry, trim any fat and, if the breasts are thick, pound them to an even thickness or slice in half lengthwise so they cook evenly; put the chicken in a bowl and toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper and a pinch of red pepper flakes if using. Let it sit at least 15 minutes or up to 1 hour in the fridge.

2. Preheat your grill to medium-high heat (about 400 to 450F) and oil the grates, or heat a grill pan over medium-high and brush with oil so the chicken wont stick.

3. Toss the broccoli florets with the remaining 1 tablespoon olive oil, 1 minced garlic clove, a pinch of salt and pepper. Put them in a grill basket or on a foil sheet so they won’t fall through the grates.

4. Grill the broccoli first, about 6 to 10 minutes, tossing once or twice until edges are charred and tender but still bright green; if you like them softer leave a little longer, but dont burn them.

5. Grill the chicken 6 to 8 minutes per side depending on thickness, until nicely charred and an instant-read thermometer reads 165F in the thickest part. Let the chicken rest 5 minutes so the juices settle, then slice.

6. While the chicken rests make the creamy garlic sauce: in a bowl whisk together 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 2 tablespoons grated Parmesan if using, and a little salt and pepper to taste. If the sauce is too thick thin with 1 to 2 tablespoons water or milk until you get the consistency you want.

7. Taste the sauce and adjust acidity or salt, add a pinch more red pepper flakes if you want some heat. Chop 1 tablespoon fresh parsley or chives for garnish.

8. Assemble bowls with grilled broccoli and sliced chicken, drizzle or dollop the creamy garlic sauce over everything, sprinkle with the chopped herbs and extra Parmesan if desired. Serve right away or cool and pack for meal prep.

Equipment Needed

1. Grill or heavy grill pan (set to medium-high, about 400 to 450 F)
2. Large mixing bowl for the chicken marinade and tossing broccoli
3. Cutting board and a sharp chef knife for trimming and slicing the chicken
4. Meat mallet or rolling pin to pound thick breasts, or just slice them lengthwise if you dont have one
5. Tongs and a silicone brush to oil the grates or pan
6. Grill basket or heavy-duty foil sheet so the broccoli wont fall through
7. Instant-read thermometer to check chicken reaches 165 F
8. Small bowl and whisk or fork for the creamy garlic sauce
9. Measuring spoons and measuring cups for the yogurt, oil, lemon juice and seasonings

FAQ

Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce – Healthy, Savory & Delicious! Recipe Substitutions and Variations

• Chicken breasts → Use boneless skinless chicken thighs for juicier meat (cook till 165°F, they may take a little longer) or swap for pressed extra firm tofu if you want this vegetarian, just marinate well and grill or pan sear till golden.
• Broccoli florets → Try cauliflower florets for a similar bite and flavor or use trimmed green beans if you want something quicker to cook and a bit crisper.
• Plain Greek yogurt → Swap with sour cream or creme fraiche for similar tang and creaminess, or use a plain unsweetened dairy free yogurt or blended silken tofu to make it dairy free.
• Grated Parmesan cheese → Use nutritional yeast for a cheesy vegan vibe, or swap with Pecorino Romano if you want a sharper salty flavor, or just skip it if you prefer.

Pro Tips

– If you’ve got an extra 20 to 30 minutes, do a quick salt brine (about 1 tbsp kosher salt per 2 cups water). It sounds extra but it really helps the chicken stay juicy. Pat it dry before you season so you still get a nice crust.

– Use big heat to get color, then move the pieces to a cooler spot to finish cooking so they dont dry out. Same for broccoli, char for flavor but dont leave it over the flames until it’s leathery.

– Make the yogurt sauce at least 10 minutes ahead and let it sit in the fridge so the garlic and lemon mellow together. Bring it up to room temp before serving so it feels creamier, or whisk in a teaspoon of olive oil or a splash of milk to make it silkier.

– When you slice the chicken cut across the grain into thin pieces, that makes it feel way more tender. And if you’re packing lunches, cool everything completely before sealing containers so you dont end up steaming the broccoli and turning it soggy.