Grilled chicken and tender broccoli drizzled with a tangy garlic sauce sounds simple, but getting it right makes all the difference. These Grilled Chicken Broccoli Bowls pack 40 grams of protein into a satisfying dinner that comes together in 30 minutes, perfect for busy weeknights when you want something nutritious without the fuss.
Table of Contents
Ingredients for Grilled Chicken Broccoli Bowls
I keep these ingredients stocked because they’re versatile enough to use in multiple recipes throughout the week. The Greek yogurt base for the sauce is lighter than sour cream but just as creamy, and I always grab the full-fat version for better texture.
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 2 cups broccoli florets (fresh, cut into bite-sized pieces) – look for tight, dark green buds with firm stems
- 1 tablespoon olive oil (for coating the chicken)
- Salt and pepper to taste
- 1/2 cup Greek yogurt (full-fat or 2% works best) – I stick with Fage or Chobani for consistent creaminess
- 2 cloves garlic, minced (fresh is best here) – jarred garlic loses that punch
- 1 tablespoon lemon juice (freshly squeezed) – bottled lemon juice tastes flat compared to fresh
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped) – I double this when using fresh
Step-by-Step Instructions
Getting your grill properly preheated makes a real difference in how the chicken sears. Don’t skip the resting time after grilling or you’ll lose all those juices when you slice.
Step 1: Preheat your grill to medium-high heat, around 400°F. Pat the chicken breasts dry with paper towels (this helps them sear better) and brush both sides with olive oil. Season generously with salt and pepper, making sure to coat evenly. While the grill heats, you can start on the sauce.
Step 2: In a small mixing bowl, combine Greek yogurt, minced garlic, lemon juice, and dried parsley. Whisk until smooth and creamy – it should be thick enough to coat the back of a spoon but still pourable. Taste and add a pinch of salt if needed. Set aside to let the flavors develop while you cook.
Step 3: Place the chicken on the preheated grill and close the lid. Cook for 6-7 minutes without moving it – this creates those nice grill marks and prevents sticking. Flip once and cook for another 6-7 minutes until the internal temperature reaches 165°F on a meat thermometer. The chicken should feel firm and spring back when pressed.
Step 4: While the chicken grills, fill a pot with about 2 inches of water and bring to a boil. Place broccoli florets in a steamer basket over the boiling water, cover with a lid, and steam for 4-5 minutes. You want tender-crisp texture with bright green color – if it starts turning olive green, you’ve gone too far.
Step 5: Remove chicken from the grill and transfer to a cutting board. Let it rest for 5 minutes before slicing – this keeps the juices inside instead of running all over your cutting board. Slice against the grain into strips about 1/2 inch thick.
Step 6: Divide steamed broccoli between serving bowls, arrange sliced grilled chicken on top, and drizzle generously with the creamy garlic sauce. Serve immediately while warm, or let cool completely before storing for meal prep.
Perfect Side Dishes for Grilled Chicken Broccoli Bowls
These protein-packed bowls pair beautifully with sides that add texture, fiber, and complementary flavors to round out your meal.
Fluffy Quinoa or Brown Rice: A scoop of cilantro lime rice underneath creates a complete meal with complex carbohydrates that keep you satisfied longer. The neutral grain base soaks up the extra garlic sauce.
Roasted Sweet Potatoes: Try the maple-glazed approach from our Maple Glazed Chicken with Sweet Potatoes recipe – the natural sweetness balances the tangy sauce while adding vitamins and fiber.
Fresh Garden Salad: A crisp mixed green salad with cherry tomatoes, cucumbers, and light vinaigrette adds refreshing contrast and extra vegetables to boost your daily intake.
Garlic Bread: Warm, crusty bread works perfectly for scooping up the creamy garlic sauce. Every bite becomes more satisfying with that carb element.
Asian-Inspired Vegetables: If you want to switch up the flavor profile, try pairing with the vegetable mix from our Chicken with Mixed Vegetable Stir Fry for added color and crunch.
Cauliflower Rice: For a lighter, low-carb base similar to what we use in Korean Ground Beef Bowl, cauliflower rice provides bulk without the extra carbohydrates.
Make-Ahead Tips & Storage
These bowls are meal prep gold when you store the components properly. Keep the grilled chicken, steamed broccoli, and creamy garlic sauce in separate airtight containers in the refrigerator for up to 4 days. Storing them separately prevents the broccoli from getting waterlogged and keeps the sauce from separating.
When ready to eat, reheat the chicken and broccoli together in the microwave for 90 seconds to 2 minutes, or warm them in a skillet over medium heat with a tablespoon of water. The sauce tastes best at room temperature – just pull it from the fridge 10 minutes before serving and give it a good stir. If it’s too thick, whisk in a teaspoon of water to thin it out.
The grilled chicken freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and stored in a freezer bag. The broccoli and sauce don’t freeze well, so plan to use those within the 4-day window. These bowls work hot or cold, making them perfect for packed lunches.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch and saves prep time. Steam it according to package directions, usually 3-4 minutes. Frozen broccoli releases more water, so drain it thoroughly before adding to your bowls to avoid a watery dish.
What can I substitute for Greek yogurt in the sauce?
Sour cream creates a richer sauce with similar tang, while plain yogurt works but gives a thinner consistency. For dairy-free options, try cashew cream or tahini mixed with a bit of water for a nutty twist that still complements the garlic.
How do I prevent dry, overcooked chicken?
Use a meat thermometer and pull the chicken at exactly 165°F internal temperature. Let thicker breasts sit at room temperature for 15 minutes before grilling so they cook evenly. Pounding them to even thickness also helps prevent dry edges while the center cooks through.
Grilled Chicken & Broccoli Bowls With Creamy Garlic Sauce
Ingredients
Equipment
Method
- Preheat your grill to medium-high heat, around 400°F. Pat the chicken breasts dry with paper towels and brush both sides with olive oil. Season generously with salt and pepper. While the grill heats, make the sauce.
- In a small mixing bowl, combine Greek yogurt, minced garlic, lemon juice, and dried parsley. Whisk until smooth and creamy. Taste and adjust seasoning with a pinch of salt if needed. Set aside.
- Place the chicken on the preheated grill and close the lid. Cook for 6-7 minutes without moving it. Flip once and cook for another 6-7 minutes until the internal temperature reaches 165°F.
- While the chicken grills, fill a pot with about 2 inches of water and bring to a boil. Place broccoli florets in a steamer basket over the boiling water, cover, and steam for 4-5 minutes until tender-crisp and bright green.
- Remove chicken from the grill and let it rest for 5 minutes before slicing against the grain into strips.
- Divide steamed broccoli between serving bowls, top with sliced grilled chicken, and drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
