Grilled Chicken & Broccoli Bowls
A quick and healthy weeknight meal featuring grilled chicken, roasted broccoli, and a tangy creamy garlic sauce.
Ingredients
For the chicken and broccoli
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Thin or pound breasts to even thickness for faster cooking.
- 2 cups broccoli florets (trimmed into bite-sized pieces) Cauliflower florets can be used as a substitute.
- 2 tablespoons olive oil (divided for chicken and broccoli)
- 4 cloves garlic, minced Use 2 roasted cloves for a milder sauce.
For the creamy garlic sauce
- 1/2 cup Greek yogurt (plain, full-fat or 2% for creaminess) Can be swapped with sour cream or a dairy-free yogurt for vegan option.
- 2 tablespoons mayonnaise Use avocado mayo for a lighter option.
- 1 tablespoon lemon juice (fresh is best)
- to taste Salt and freshly ground black pepper
Instructions
Preparation and Grilling
- Preheat your grill to medium-high heat (about 400–450°F). Oil the grates lightly.
- Pat the chicken dry. Rub both sides with 1 tablespoon olive oil and season generously with salt and pepper.
- Place the chicken on the grill. Cook 6–7 minutes per side, or until the internal temperature reaches 165°F.
- In the last 2 minutes of cooking, toss the broccoli with the remaining 1 tablespoon olive oil, salt, and pepper. Grill until bright green and slightly charred.
Making the Sauce
- While the chicken grills, whisk together minced garlic, Greek yogurt, mayonnaise, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
Serving
- Remove chicken from the grill and let it rest for 5 minutes before slicing into strips.
- Divide sliced chicken and grilled broccoli into bowls. Drizzle with the creamy garlic sauce and serve.
Notes
Store assembled bowls with sauce on the side in airtight containers for up to 3–4 days. For a spiced alternative, try a shawarma-style rub on the chicken. You can use different sauces or add grains for a heartier meal.