Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce – Healthy & Flavorful
Enjoy a quick, nutritious, and delicious dinner with these Grilled Chicken & Broccoli Bowls topped with a rich, creamy garlic sauce. Perfect for meal prep, weeknight dinners, or anyone craving a healthy, protein-packed, and flavorful meal. Easy to make and family-friendly!
Equipment
- Grill pan or outdoor grill
- Skillet or saucepan for sauce
- Mixing bowls
- Whisk and spatula
- Knife and cutting board
- Optional: blender for ultra-smooth sauce
Ingredients
For the Chicken & Broccoli:
- 1 lb (450 g) chicken breasts or thighs
- 1–2 tsp paprika
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 tbsp olive oil
- 3 cups broccoli florets
For the Garlic Cream Sauce:
- 3 cloves garlic, minced or roasted
- 1 tbsp olive oil or butter
- ½ cup heavy cream (or Greek yogurt for lighter version)
- ¼ cup grated Parmesan (optional)
- Salt & pepper, to taste
- Pinch paprika or chili flakes (optional)
- Fresh herbs (parsley or chives), for garnish
Optional Add-ins & Bases:
- Rice, quinoa, or cauliflower rice
- Mushrooms, bell peppers, or other vegetables
Instructions
- Marinate Chicken:Season chicken with paprika, garlic powder, salt, pepper, and olive oil. Marinate 15–30 minutes for extra flavor.
- Cook Chicken:Preheat grill pan or outdoor grill to medium-high.Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C).Rest 5 minutes before slicing.
- Prepare Broccoli:Trim broccoli florets.Steam or blanch 3–4 minutes until bright green and crisp-tender.Optional: toss with olive oil, salt, and pepper.
- Make Garlic Cream Sauce:Sauté garlic in olive oil or butter until fragrant (30–60 seconds).Add cream or Greek yogurt, simmer gently until slightly thickened.Season with salt, pepper, paprika, and optional herbs.Optional: blend for smooth texture.
- Assemble Bowls:Start with base (rice, quinoa, or cauliflower rice).Top with sliced chicken and broccoli.Drizzle garlic cream sauce over everything.Garnish with fresh herbs, Parmesan, or a squeeze of lemon.
- Serve or Store:Serve immediately or portion into airtight containers for meal prep. Store in the fridge for up to 3–4 days.
Notes
- Protein swaps: shrimp, salmon, tofu, or tempeh.
- Grain alternatives: quinoa, rice, cauliflower rice, couscous, or roasted potatoes.
- Vegetable additions: mushrooms, bell peppers, snap peas, or zucchini.
- Lighter version: Greek yogurt instead of cream, limit added oils or cheese.
- Meal prep tip: Store chicken, broccoli, and sauce separately to maintain texture; combine when reheating.
- Flavor tip: Adjust sauce thickness with cream or broth; layer seasoning for maximum flavor.