Healthy Grilled Chicken Broccoli Bowls (Print Version)

Tender grilled chicken and crisp broccoli with creamy garlic sauce over wholesome grains—a nutritious, protein-packed meal perfect for lunch or dinner.

# What You'll Need:

→ For the Chicken & Bowls

01 - 1 lb boneless, skinless chicken breasts
02 - 1 head broccoli, cut into florets (about 4 cups)
03 - 1 cup cooked brown rice or quinoa (optional, for serving)
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and pepper, to taste

→ For the Creamy Garlic Sauce

08 - 2/3 cup plain Greek yogurt (or non-dairy yogurt for dairy-free)
09 - 2 tablespoons mayonnaise (optional, for extra creaminess)
10 - 2 cloves garlic, minced
11 - Juice of 1/2 lemon
12 - 1 tablespoon olive oil
13 - 1 tablespoon chopped fresh parsley
14 - Salt and pepper, to taste

# Steps:

01 - Preheat your grill or grill pan to medium-high heat.
02 - In a bowl, toss chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - Grill chicken for 5-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
04 - Steam or grill broccoli florets for 3-4 minutes until vibrant green and crisp-tender. Remove from heat and set aside.
05 - Whisk together Greek yogurt, mayonnaise (if using), minced garlic, lemon juice, olive oil, parsley, salt, and pepper in a small bowl until smooth and creamy.
06 - Divide rice or quinoa (if using) among serving bowls. Top with sliced grilled chicken and broccoli florets. Drizzle generously with creamy garlic sauce.
07 - Garnish with extra fresh herbs, a lemon wedge, or chili flakes if desired. Serve immediately while chicken and broccoli are still warm.

# Expert Tips:

01 -
  • The creamy garlic sauce somehow tastes restaurant-worthy while taking literally two minutes to whisk together
  • You get that satisfying grilled char flavor without any complicated techniques or marinating time
02 -
  • Resting your chicken after grilling is non-negotiable, cutting it immediately will let all those delicious juices run out onto your cutting board instead of staying in the meat
  • The sauce thickens slightly in the fridge, so if you're meal prepping, add a tiny splash of water when reheating to bring back that creamy consistency
03 -
  • If your sauce seems too thick, thin it with a teaspoon of water or more lemon juice until it reaches drizzle consistency
  • Adding a pinch of smoked paprika to the sauce creates a beautiful color bridge between the sauce and the spiced chicken

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