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Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce

Grilled Chicken Broccoli Bowls
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Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce

Ingredients

Scale
  • 1.5–2 lbs chicken breasts or thighs
  • 2 tbsp olive oil (for chicken marinade)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt (for chicken)
  • 0.25 tsp black pepper (for chicken)
  • 1 tbsp fresh lemon juice (optional, for chicken)
  • 1.5 lbs fresh broccoli, cut into florets
  • 1 tbsp olive oil (for broccoli)
  • 0.5 tsp salt (for broccoli)
  • 0.25 tsp black pepper (for broccoli)
  • Pinch red pepper flakes (optional, for broccoli)
  • 0.5 cup Greek yogurt (plain, unsweetened)
  • 0.25 cup mayonnaise
  • 2–3 cloves garlic, minced
  • 1 tbsp fresh lemon juice (for sauce)
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 0.5 tsp Dijon mustard (optional)
  • 0.25 tsp salt (for sauce)
  • 0.125 tsp black pepper (for sauce)
  • 1–2 tbsp milk or water (optional, to thin sauce)
  • Cooked rice, quinoa, or cauliflower rice (for serving)
  • Cherry tomatoes, halved (optional, for garnish)
  • Red onion, thinly sliced (optional, for garnish)
  • Fresh cilantro or parsley (optional, for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Prepare & Marinate Chicken: Butterfly chicken breasts to ½-inch thick or trim thighs. Pat dry. In a bowl, combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, and optional 1 tbsp lemon juice. Coat chicken and marinate in the refrigerator for 30 minutes to 4 hours.
  2. Make Creamy Garlic Sauce: In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 2-3 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and optional ½ tsp Dijon mustard until smooth. Stir in ¼ tsp salt and ⅛ tsp black pepper. Taste and adjust seasoning. If too thick, whisk in 1-2 tbsp milk or water. Refrigerate for 20-30 minutes to meld flavors.
  3. Cook Broccoli: Wash and cut 1.5 lbs broccoli into bite-sized florets. Toss with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and optional pinch of red pepper flakes. For roasting: Preheat oven to 400°F (200°C). Spread broccoli on a baking sheet and roast for 15-20 minutes until tender-crisp and slightly charred, tossing halfway. For steaming: Place broccoli in a steamer basket over boiling water. Cover and steam for 5-7 minutes until tender-crisp.
  4. Grill Chicken: Preheat grill to medium-high (400-450°F / 200-230°C). Clean and lightly oil grates. Grill chicken for 5-7 minutes per side for breasts (7-9 mins for thighs) until internal temperature reaches 165°F (74°C). Rest chicken for 5-10 minutes, then slice.
  5. Assemble Bowls: In each bowl, place ½ to ¾ cup cooked rice, quinoa, or cauliflower rice. Top with sliced grilled chicken and cooked broccoli. Drizzle generously with creamy garlic sauce. Garnish with cherry tomatoes, red onion, cilantro/parsley, and lemon wedges if desired. Serve immediately.

Notes

    Nutrition

    Find it online: https://keepityummy.com/grilled-chicken-broccoli-bowls/

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