Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Quick and satisfying grilled chicken and broccoli bowls topped with a creamy garlic sauce, perfect for weeknight dinners and meal prep.
Ingredients
For the bowls
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
For the creamy garlic sauce
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Instructions
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Season chicken breasts with salt, pepper, and paprika.
- Grill for about 6–7 minutes per side, or until fully cooked (internal temp 165°F/74°C).
- Let rest for 5 minutes, then slice.
Steam the Broccoli
- While chicken cooks, steam broccoli florets for 4–5 minutes, until bright green and just tender.
Make the Sauce
- In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, water, salt, and pepper until smooth and creamy.
- Adjust thickness with more water if desired and taste for brightness.
Assemble the Bowls
- Divide cooked rice evenly among 4 bowls.
- Top each with sliced grilled chicken and steamed broccoli.
- Drizzle with creamy garlic sauce just before serving.
Notes
Make ahead by cooking the chicken and rice, steaming the broccoli, and storing components separately for up to 4 days. Reheat gently. For added flavor, consider marinating the chicken beforehand.