- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Coat the chicken breasts with the seasoning mixture and let them marinate for at least 15 minutes (or up to overnight for deeper flavor).
- Toss the broccoli florets with a drizzle of olive oil and a pinch of salt and pepper.
2. Grill the Chicken & Broccoli
- Preheat your grill (or grill pan) to medium-high heat.
- Cook the chicken for about 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- While the chicken is cooking, place the broccoli on the grill for 3–4 minutes per side, until lightly charred but still crisp.
- Remove from the heat and let the chicken rest for a few minutes before slicing.
3. Make the Creamy Garlic Sauce
- In a bowl, whisk together Greek yogurt (or sour cream), mayonnaise, minced garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper.
- If the sauce is too thick, add 1–2 tablespoons of water until you reach the desired consistency.
- Taste and adjust seasoning as needed.
4. Assemble the Bowls
- Divide the cooked rice, quinoa, or cauliflower rice between serving bowls.
- Arrange the sliced grilled chicken and charred broccoli on top.
- Drizzle generously with the creamy garlic sauce.
- Garnish with sliced avocado, sesame seeds, or almonds.
Serving and Storage Tips
- Serving: These bowls are best enjoyed warm, but they can also be eaten cold for a refreshing twist.
- Storage: Store the grilled chicken, broccoli, and sauce separately in airtight containers in the fridge for up to 4 days.
- Reheating: Warm the chicken and broccoli in a skillet over medium heat for 3–4 minutes or microwave for 1–2 minutes before serving.
- Meal Prep: This dish is meal-prep-friendly—assemble in advance and store in divided containers for easy lunches or dinners.
Variants & Substitutions
- Protein Swap: Replace chicken with grilled shrimp, tofu, or salmon for variety.
- Vegetable Variations: Try swapping broccoli for roasted Brussels sprouts, asparagus, or zucchini.
- Low-Carb Option: Serve over cauliflower rice or a bed of fresh spinach for a keto-friendly version.
- Spicy Kick: Add red pepper flakes or a drizzle of sriracha for some heat.
- Dairy-Free Alternative: Swap Greek yogurt for coconut yogurt or cashew cream.
FAQ: Frequently Asked Questions
1. Can I bake the chicken instead of grilling it?
Yes! Bake at 400°F (200°C) for about 20–25 minutes or until the internal temperature reaches 165°F (75°C).
2. How can I make the sauce more garlicky?
If you love a strong garlic flavor, roast the garlic first or use an extra clove for a more intense taste.
3. Can I make this dish ahead of time?
Yes! It’s great for meal prep—just store everything separately to keep the flavors fresh.
4. Is this dish gluten-free?
Yes, as long as you serve it over a gluten-free base like quinoa or cauliflower rice.
5. Can I air-fry the broccoli?
Absolutely! Air-fry at 375°F (190°C) for 6–8 minutes, shaking the basket halfway through.
Final Thoughts
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce offer the perfect balance of smoky, savory, and creamy flavors in one nutritious meal. With easy prep and endless variations, it’s a recipe you’ll want to keep in your weekly rotation. Give it a try and enjoy a delicious, wholesome meal that keeps you full and energized!
