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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

A healthy and flavorful bowl featuring juicy grilled chicken, tender-crisp broccoli, and a tangy, addictive creamy garlic sauce, perfect for easy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 420

Ingredients
  

For the Chicken & Broccoli
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 large head broccoli, cut into florets about 4-5 cups
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp fresh lemon juice
For the Creamy Garlic Sauce
  • 0.5 cup plain Greek yogurt full-fat or 2%
  • 0.25 cup mayonnaise
  • 2-3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped plus more for garnish
  • 1-2 tbsp milk or water to thin sauce
  • Salt and freshly ground black pepper to taste
For Assembling the Bowls
  • 2 cups cooked quinoa, brown rice, or cauliflower rice
  • Optional toppings sliced avocado, cherry tomatoes, red pepper flakes

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Baking sheet
  • Tongs

Method
 

  1. Pat the chicken dry and place it in a large bowl. Drizzle with 1 tbsp olive oil and season with smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub the seasoning all over the chicken.
  2. In a separate large bowl, toss the broccoli florets with the remaining 1 tbsp of olive oil, 1 tbsp of lemon juice, salt, and pepper.
  3. To make the sauce, whisk together the Greek yogurt, mayonnaise, minced garlic, 1 tbsp lemon juice, and chopped parsley in a small bowl. Add milk or water until it reaches a drizzling consistency. Season with salt and pepper. Refrigerate.
  4. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). In the last 5 minutes, add the broccoli to the grill, cooking until tender-crisp with grill marks. Alternatively, roast both on a sheet pan at 425°F (220°C) for 18-22 minutes.
  5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
  6. Slice the chicken against the grain into strips.
  7. Assemble the bowls: Start with a base of cooked quinoa or rice. Top with sliced grilled chicken and roasted broccoli. Drizzle generously with the creamy garlic sauce.
  8. Garnish with extra parsley, red pepper flakes, and any other desired toppings. Serve immediately.

Notes

For best results, let the chicken rest before slicing to keep it juicy. The sauce can be made up to 3 days in advance. All components are perfect for weekly meal prep.