Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce Recipe
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is a wholesome and flavorful meal perfect for a quick dinner or meal prep. This dish features juicy grilled chicken breasts paired with roasted broccoli florets, served over your choice of cooked grains and topped with a rich, creamy garlic sauce. Easy to customize and packed with protein and veggies, it’s a balanced and satisfying dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Protein
- 2 boneless, skinless chicken breasts
Vegetables
- 2 cups broccoli florets
- 3 cloves garlic, minced
Grains
- 1 cup cooked grains (rice, quinoa, couscous, etc.)
Dairy & Oils
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
Seasonings & Extras
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Optional: Fresh parsley or chives for garnish
Instructions
- Grill the Chicken: Season the chicken breasts with olive oil, salt, pepper, and any optional spices you prefer. Preheat the grill to medium-high heat, then cook the chicken breasts until charred on the outside and cooked through on the inside, flipping once. The internal temperature should reach 165°F to ensure doneness.
- Roast the Broccoli: Preheat the oven to 400°F. Toss the broccoli florets with olive oil, lemon juice, and a pinch of salt. Spread them on a baking sheet and roast for 15 to 20 minutes, until the broccoli is crisp-tender and lightly browned.
- Cook the Grains: Prepare your choice of grains (rice, quinoa, couscous, etc.) according to their package instructions. Once cooked, fluff with a fork and keep warm until ready to serve.
- Make the Creamy Garlic Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Slowly stir in the heavy cream, then season with salt and pepper. Let the sauce simmer gently until it thickens to your desired consistency.
- Assemble the Bowls: Divide the cooked grains between serving bowls. Slice the grilled chicken and arrange it over the grains. Add the roasted broccoli on the side or on top. Drizzle generously with the creamy garlic sauce and garnish with fresh parsley or chives if desired.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or milk, but the sauce will be less rich and thick.
- Feel free to swap broccoli for other sturdy vegetables like asparagus or green beans.
- Use boneless, skinless chicken thighs for a juicier alternative, adjusting cooking time accordingly.
- Grain choices are flexible – brown rice, farro, or barley all work well.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
