Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
A wholesome, flavorful bowl featuring juicy grilled chicken, tender broccoli, and fluffy rice or quinoa, all topped with a rich, creamy garlic sauce. Perfect for a nutritious lunch or dinner.
Ingredients (Serves 3–4)
For the Chicken & Broccoli
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500 g (1 lb) boneless, skinless chicken breasts or thighs
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3 cups broccoli florets
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp salt
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½ tsp black pepper
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Juice of ½ lemon
For the Creamy Garlic Sauce
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½ cup Greek yogurt or sour cream
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2 tbsp mayonnaise
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2 garlic cloves, minced
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1 tbsp lemon juice
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1 tsp olive oil
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Salt and pepper to taste
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Optional: 1 tsp Dijon mustard or hot sauce for a kick
For Serving
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2 cups cooked rice, quinoa, or cauliflower rice
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Fresh parsley or chives for garnish
Instructions
1. Marinate and Grill Chicken
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In a bowl, combine olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice.
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Add chicken and toss to coat evenly. Let marinate for 15–30 minutes.
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Preheat grill or grill pan over medium-high heat.
BBQ& Grilling -
Grill chicken for 5–7 minutes per side, or until cooked through and juices run clear.
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Let rest for a few minutes, then slice into strips.
2. Cook Broccoli
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Steam or blanch broccoli florets until bright green and tender-crisp, about 3–4 minutes.
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Drain and set aside.
3. Prepare Creamy Garlic Sauce
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In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper.
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Add Dijon mustard or hot sauce if desired.
4. Assemble the Bowls
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Divide cooked rice or quinoa among bowls.
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Top with sliced grilled chicken and broccoli florets.
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Drizzle generously with creamy garlic sauce.
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Garnish with fresh parsley or chives.
Tips
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Use a grill pan or oven broiler if you don’t have an outdoor grill.
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For extra flavor, add roasted cherry tomatoes or sautéed mushrooms.
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Make it vegetarian by substituting grilled tofu or chickpeas