The Ultimate Grilled Chicken and Rice Bowl with Broccoli and Creamy Cheese Sauce

By Jason Griffith

When it comes to weeknight dinners, there is a holy trinity that never fails: protein, grains, and greens. But let’s be honest—sometimes a plain bowl of chicken and rice can feel a little uninspired. That is exactly why I created this Ultimate Grilled Chicken and Rice Bowl. It takes those simple, wholesome ingredients and smothers them in a velvety, homemade cheese sauce that transforms a “healthy meal” into pure comfort food.

This recipe is designed for busy families who need something substantial but don’t want to spend hours over the stove. It’s balanced, vibrant, and carries that “restaurant-quality” feel right at your dining room table.

Why I Love This Recipe

There’s something incredibly satisfying about a meal-in-a-bowl. First, the textures are spot on: succulent grilled chicken, fluffy rice, and tender-crisp broccoli. Second, it is incredibly versatile. Much like my Mexican Chicken and Rice Casserole, this dish provides a complete meal in one go, saving you from washing a dozen different side dish pots.

The real star here, however, is the cheese sauce. While I love a good Beer Cheese Dip for parties, this specific sauce is smoother and lighter, designed specifically to coat the rice and broccoli without overpowering the grilled flavor of the chicken.

Ingredients

For the Chicken:

• 4 chicken breasts (approx. 600g/1.3 lbs)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika (smoked or sweet)
• Salt & black pepper to taste

For the Rice:

• 250g Basmati or Jasmine rice
• 500ml water
• A pinch of salt

For the Broccoli:

• 300g broccoli florets (fresh is best!)
• A pinch of salt

For the Creamy Cheese Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 400ml whole milk
• 150g sharp cheddar cheese, freshly shredded
• 50g mozzarella cheese, shredded
• Salt & pepper to taste
• Fresh thyme or parsley for garnish

Swaps and Notes

• The Veggies: If you aren’t a fan of broccoli, this recipe works beautifully with cauliflower or even sautéed peppers. If you love a variety of textures, consider serving this alongside Sheet Pan Quesadillas for a larger family gathering.
• The Protein: You can easily swap the chicken for turkey breast or even grilled shrimp. For a vegetarian version, grilled halloumi or smoked tofu are fantastic alternatives.
• The Rice: Looking for a shortcut? You can use a rice cooker or even leftover rice from the night before to shave 15 minutes off your prep time.

Step-by-Step Instructions

1. Prepare the Rice: Rinse your rice under cold water until it runs clear. Combine the rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 12–15 minutes. Once done, fluff with a fork and keep covered.
2. Season and Grill the Chicken: Pat the chicken breasts dry. In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken. Grill the chicken over medium-high heat (either on an outdoor grill or a grill pan) for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
3. Steam the Broccoli: While the chicken is grilling, place your broccoli florets in a steamer basket over boiling water. Steam for 4–5 minutes until they are tender-crisp and bright green. Season with a tiny pinch of salt.
4. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute (don’t let it brown). Slowly whisk in the milk, a little at a time, to ensure there are no lumps. Continue cooking and whisking until the sauce thickens. Remove from heat and stir in the cheddar and mozzarella until completely melted and smooth. Season with salt and pepper.
5. Assemble the Bowls: Divide the rice into four bowls. Top with the sliced grilled chicken and the steamed broccoli. Pour a generous amount of the warm cheese sauce over the top.
6. Garnish: Sprinkle with fresh thyme or parsley for a pop of color and herbal freshness.

Tips for Success

• Don’t Overcook the Broccoli: You want the broccoli to have a slight “snap.” Mushy broccoli won’t hold up well under the heavy cheese sauce.
• Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce feel “gritty.” For the smoothest sauce, grate your cheese from a block.
• Rest Your Meat: Never slice chicken the second it comes off the grill. Let it rest! This keeps the juices inside the meat rather than on your cutting board.

Serving Suggestions and Pairings

This bowl is a heavy hitter, so I like to pair it with something light and acidic to cut through the richness of the cheese. A cold glass of Blueberry Lemonade is the perfect refreshing companion for this meal.

If you’re looking for a heavier comfort food night, you could serve this as a side to a smaller portion of Instant Pot Lasagna, though usually, this bowl is more than enough on its own!

Nutritional Information (Per Serving)

• Calories: 640 kcal
• Protein: 45g
• Carbohydrates: 52g
• Fat: 28g
• Fiber: 4g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. I recommend storing the cheese sauce separately if possible, as it thickens significantly when cold.
• Reheating: Reheat in the microwave or on the stovetop. If the cheese sauce is too thick, add a splash of milk and stir well to bring back that creamy consistency.

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More Recipes You Will Love

• Mexican Chicken and Rice Casserole
• Homemade Beer Cheese Dip
• Sheet Pan Quesadillas for a Crowd

Final Thoughts

This Grilled Chicken and Rice Bowl is the ultimate “everyone is happy” dinner. It hits all the right notes: savory, cheesy, and satisfying. If you try this recipe, I’d love to hear how it turned out! Did you add a little spice to your sauce? Use a different grain?

Let me know in the comments below, and don’t forget to follow us for more easy weeknight inspiration!