Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Description

These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are everything you want in a weeknight dinner—high-protein, nourishing, flavorful, and incredibly easy to prepare. Tender marinated chicken is grilled to juicy perfection, paired with roasted or steamed broccoli, and served over warm rice or quinoa. The star of the dish is the creamy garlic sauce, a rich and silky topping that ties the whole bowl together with irresistible flavor. Whether you’re meal-prepping for the week or cooking for the family, this dish is a guaranteed crowd-pleaser.

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Ingredients

For the Grilled Chicken

• 2 large boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the Broccoli

• 3 cups broccoli florets
• 1 tbsp olive oil
• Salt & pepper to taste

For the Creamy Garlic Sauce

• ½ cup mayonnaise
• ¼ cup Greek yogurt (or sour cream)
• 1 tbsp lemon juice
• 2–3 garlic cloves, minced
• 1 tbsp grated Parmesan
• ½ tsp salt
• ¼ tsp pepper
• 1–2 tbsp water (to thin, if needed)

For Serving

• 2 cups cooked white rice, brown rice, or quinoa
• Optional toppings: chili flakes, sesame seeds, chopped parsley, lemon wedges

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Instructions

1. Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken breasts and coat evenly.
3. Marinate for 15–30 minutes (or up to 4 hours in the fridge for deeper flavor).

2. Prepare the Broccoli

1. Toss broccoli florets with olive oil, salt, and pepper.
2. Roast in a 400°F (200°C) oven for 15–18 minutes or steam until bright green and tender.

3. Grill the Chicken

1. Heat a grill pan or outdoor grill to medium-high heat.
2. Grill chicken for 6–7 minutes per side, or until fully cooked (internal temp: 165°F / 74°C).
3. Let rest for 5 minutes, then slice.

4. Make the Creamy Garlic Sauce

1. Whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, Parmesan, salt, and pepper.
2. Add water if needed to thin the sauce to a drizzle-friendly consistency.

5. Assemble the Bowls

1. Add a base of rice or quinoa.
2. Top with grilled chicken slices and broccoli.
3. Drizzle generously with creamy garlic sauce.
4. Add any optional toppings you like.

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Tips for Success

• Use chicken thighs for an even juicier bowl.
• Add extra lemon zest to the sauce for brightness.
• Grill the broccoli too for a smoky flavor.
• Meal prep friendly: Store everything separately and assemble when ready.

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Variations

• Spicy Version: Add sriracha or chili paste to the garlic sauce.
• Low-Carb: Serve over cauliflower rice or fresh greens.
• Asian-Inspired: Add soy sauce and ginger to the marinade.
• Mediterranean Twist: Add cherry tomatoes, cucumbers, and feta.

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FAQs

Can I use frozen broccoli?

Yes! Thaw, dry well, and roast or steam as usual.

Can I substitute the sauce?

Ranch, tzatziki, or chipotle mayo all work well.

How long does this keep?

Up to 4 days in an airtight container in the fridge.

Can I air-fry the chicken?

Absolutely. Air fry at 380°F (190°C) for 12–15 minutes.

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Serving Suggestions

• Serve with warm pita bread or garlic naan.
• Add avocado for extra creaminess.
• Pair with a side salad like cucumber-tomato salad or coleslaw.