Grilled Chicken Broccoli Bowls Creamy Garlic

Grilled Chicken Broccoli Bowls Creamy Garlic are a weeknight dinner dream, offering a complete, flavorful meal that’s both healthy and incredibly satisfying. This recipe is your new go-to for a quick, delicious, and customizable dish that will become a family favorite.

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Prep Time 25

Cook Time 20

Marinating Time (min) 45

Total Time 45

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Grilled Chicken

1.5 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
to taste salt
to taste freshly ground black pepper

For the Broccoli

1 lb fresh broccoli florets (about 4-5 cups)
1 tablespoon olive oil
to taste salt
to taste freshly ground black pepper

For the Creamy Garlic Sauce

1/2 cup mayonnaise
1/4 cup plain Greek yogurt (or sour cream for a richer sauce)
2-3 cloves garlic minced (or 1 teaspoon garlic powder for a milder flavor)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
to taste salt
to taste freshly ground black pepper

For the Bowls

2 cups cooked rice (white, brown, or cauliflower rice are all great options)
Optional toppings chopped fresh parsley, red pepper flakes, toasted slivered almonds, extra lemon wedges

Equipment

Grill or Grill Pan
Oven (optional, for roasting broccoli)
Large Skillet (optional, for sautéing broccoli)
Medium Bowl
Small Bowl
Cutting board

Method

In a medium bowl, toss the chicken breasts with 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Ensure the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other components, or for up to an hour in the refrigerator.
2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
Preheat your grill or a grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, depending on thickness, or until cooked through and internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and let it rest for 5-10 minutes on a cutting board before slicing.
While the chicken is grilling, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper in a bowl. You can either roast the broccoli in the oven at 400°F (200°C) for 15-20 minutes until tender-crisp, or you can sauté it in a large skillet over medium-high heat for 5-7 minutes, stirring occasionally, until bright green and tender-crisp.
1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), minced garlic (or garlic powder), fresh lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed. For a thinner sauce, add a splash of milk or water.
1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2-3 cloves garlic, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
Divide the cooked rice evenly among your serving bowls. Top with sliced grilled chicken and the prepared broccoli. Drizzle generously with the creamy garlic sauce.
2 cups cooked rice
Garnish with optional toppings like fresh parsley, red pepper flakes, or toasted slivered almonds. Serve immediately with extra lemon wedges on the side.
Optional toppings

Notes

For best results, store components separately in airtight containers for up to 3-4 days. Reheat components individually on the stovetop or in the microwave.