When I need a meal that checks every box—healthy, filling, and full of flavor—I reach for this Grilled Chicken & Broccoli Bowl with Creamy Garlic Sauce. It’s one of those meals that feels like it should be boring (chicken and broccoli, right?) but ends up tasting like something you’d get at your favorite grain bowl spot.
The chicken is juicy and grilled to perfection, the broccoli gets a little char for flavor, and the real star? That creamy garlic yogurt sauce. It’s cool, tangy, and spiced just enough to tie the whole thing together. Whether I’m trying to keep things light or just need something fast and nourishing, this bowl always comes through.
Let me show you how I make it and why it’s become a go-to in my kitchen.
Why This Bowl Works So Well
This isn’t just another healthy meal—it’s one I actually look forward to. Here’s why:
- Grilled chicken = fast flavor: A little seasoning and a hot grill (or grill pan) is all you need.
- Roasted or grilled broccoli adds texture: Slightly charred edges make a big difference.
- The sauce brings it all together: Creamy Greek yogurt + garlic + lemon = magic.
- Flexible base: Use whatever grain you like—rice, quinoa, couscous, or even cauliflower rice.
Ingredients You’ll Need
(Serves 2 | Prep Time: 10 mins | Cook Time: 20 mins)
For the Bowl:
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 tablespoons olive oil (divided)
- Salt and black pepper to taste
- Cooked rice or quinoa (for serving)
For the Creamy Garlic Sauce:
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon paprika
How I Make Grilled Chicken & Broccoli Bowls
1. Season and Grill the Chicken
I start by seasoning the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. You can marinate them for a bit if you have time, but honestly, just seasoning right before grilling works fine too.
I grill the chicken over medium-high heat for about 5–6 minutes per side, depending on thickness, until the juices run clear and the internal temp hits 165°F. Once cooked, I let them rest for a few minutes before slicing.
2. Roast or Grill the Broccoli
While the chicken is cooking, I toss the broccoli florets with the remaining olive oil, a pinch of salt, and pepper. Then I either roast them in a 400°F oven for 15–20 minutes or throw them on the grill in a grill basket for that smoky char.
They should be tender but still have a bit of bite—and those crispy edges are gold.
3. Make the Creamy Garlic Sauce
In a small bowl, I stir together the Greek yogurt, minced garlic, lemon juice, chopped parsley, and paprika. That’s it. The sauce is thick, creamy, and packed with flavor. Sometimes I add a tiny splash of water if I want it a little thinner for drizzling.
4. Build the Bowl
Once everything’s ready, I layer the cooked rice or quinoa in the bottom of a bowl, then pile on the sliced grilled chicken and roasted broccoli. I drizzle the garlic sauce over the top and finish with a sprinkle of extra parsley if I’m feeling fancy.
My Tips for a Better Bowl
- Pound the chicken: For more even cooking, I lightly pound the chicken breasts so they’re an even thickness before grilling.
- Prep the grains ahead: I usually cook a big batch of quinoa or rice early in the week—makes building bowls like this super fast.
- Double the sauce: It keeps for a few days in the fridge and works on everything from roasted veggies to sandwiches.
- Switch up the seasoning: Add a pinch of cumin, chili flakes, or a bit of Dijon mustard to the sauce for a twist.
How I Serve and Store It
This bowl is best served warm, but I’ve definitely eaten it cold straight from the fridge too. Here’s how I make the most of it:
- Lunch prep: I portion it into containers and drizzle the sauce right before eating.
- With extras: Sometimes I add sliced avocado, a soft-boiled egg, or some hummus to make it even more satisfying.
- As a dinner base: You can swap the protein, change the veggies, and keep the same base—it never gets old.
FAQs From My Kitchen
Q: Can I use chicken thighs instead of breasts?
A: Definitely. Boneless thighs work great—just adjust the cook time slightly since they take a bit longer.
Q: What’s a good substitute for Greek yogurt?
A: Sour cream or a plant-based yogurt both work. Just keep the consistency thick and tangy.
Q: Can I make it vegetarian?
A: Yes! Swap the chicken for chickpeas, tofu, or roasted sweet potatoes.
Q: How long does the sauce last?
A: It keeps in the fridge for 3–4 days in a sealed container. I use it on everything while it lasts.
Why You Should Try This Bowl Tonight
This Grilled Chicken & Broccoli Bowl is the kind of meal that feels healthy without sacrificing flavor. It’s full of protein, fiber, and real ingredients, and that creamy garlic sauce ties it all together in a way that’s crave-worthy.
It’s fast enough for a weeknight dinner, customizable enough to keep things interesting, and satisfying enough to leave you full and happy. Give it a try, and I’m pretty sure it’ll end up in your weekly rotation like it did in mine.
How I Make a Simple Chicken and Broccoli Bowl That’s Anything but Boring
Ingredients
- 2 cups Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 4 teaspoons paprika
- 1 tablespoon olive oil
- 2 chicken breasts, grilled and sliced
- 2 cups broccoli florets, steamed
- Salt and pepper to taste
Instructions
- In a bowl, mix Greek yogurt, lemon juice, parsley, paprika, olive oil, salt, and pepper to make the creamy garlic sauce.
- Season the chicken breasts with salt and pepper, then grill them until fully cooked.
- Steam the broccoli florets until tender.
- Slice the grilled chicken and arrange it in a bowl with the steamed broccoli.
- Drizzle the creamy garlic sauce over the chicken and broccoli.
- Serve immediately and enjoy your flavorful bowl!
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