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Grilled Chicken Broccoli Bowls

Grilled Chicken Broccoli Bowls

The answer to your weekday mealtime prayers, offering a perfectly balanced and incredibly satisfying way to enjoy lean protein and vibrant vegetables without the fuss. This simple yet flavor-packed dish is designed for ease, making it ideal for busy weeknights or quick lunches, proving that healthy eating can be both delicious and incredibly convenient.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • salt to taste
Broccoli
  • 3 heads broccoli florets about 4-5 cups
  • 1 tablespoon olive oil
  • salt
  • pepper
Sauce (optional)
  • 1/4 cup plain Greek yogurt or mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste
Optional Toppings
  • cooked quinoa or brown rice for serving
  • toasted slivered almonds or sunflower seeds
  • red pepper flakes
  • fresh parsley chopped

Equipment

  • Grill or Grill Pan
  • Medium Bowl
  • Pot
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, paprika, black pepper, and a pinch of salt. Ensure each piece is evenly coated. Let it marinate for at least 10 minutes while you prepare the broccoli.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, salt
  2. Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, just until they turn bright green and are slightly tender-crisp. Immediately drain the broccoli and rinse under cold water to stop the cooking process. This step ensures the broccoli grills beautifully without becoming mushy.
    3 heads broccoli florets
  3. Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
  4. Place the marinated chicken pieces onto the hot grill or grill pan. Cook for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the grill and set aside.
    1.5 lbs boneless, skinless chicken breasts or thighs
  5. In the same bowl you used for the chicken (or a clean one), toss the blanched broccoli florets with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Grill the broccoli for 3-5 minutes per side, until it has tender-crisp texture and some char marks.
    1 tablespoon olive oil, salt, pepper
  6. While the chicken and broccoli are grilling, whisk together the Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning to your preference.
    1/4 cup plain Greek yogurt or mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, salt, pepper
  7. Divide your chosen base (quinoa or brown rice) among serving bowls. Top generously with the grilled chicken pieces and grilled broccoli florets.
    cooked quinoa or brown rice, 1.5 lbs boneless, skinless chicken breasts or thighs
  8. Drizzle the bowls with the creamy lemon-Dijon sauce, if using. Garnish with toasted nuts or seeds, a sprinkle of red pepper flakes for a touch of heat, and fresh parsley for a burst of freshness. Serve immediately and enjoy your delicious Grilled Chicken Broccoli Bowls!
    toasted slivered almonds or sunflower seeds, red pepper flakes, fresh parsley

Notes

Store chicken and broccoli separately from grains and sauce. Reheat gently in skillet or microwave.
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