Description
Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce are a protein-packed, healthy, and satisfying dinner option perfect for meal prep or weeknight meals. Juicy grilled chicken, roasted broccoli, and a rich garlic parmesan sauce come together over rice or grains for a delicious, customizable bowl.
Ingredients
For the grilled chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic powder
- Paprika
- Dried oregano
- Salt
- Black pepper
- Lemon juice (optional)
For the broccoli:
- Broccoli florets
- Olive oil
- Salt and pepper
- For the creamy garlic sauce:
- Unsalted butter
- Garlic, minced
- All-purpose flour
- Chicken broth or vegetable broth
- Milk or heavy cream
- Parmesan cheese, grated
- Salt
- Black pepper
For serving:
- Cooked white rice, brown rice, quinoa, or cauliflower rice
- Lemon wedges or red pepper flakes (optional garnish)
Instructions
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Marinate the chicken: Toss chicken with olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice. Let marinate for 20 minutes while prepping other ingredients.
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Grill the chicken: Grill chicken on medium-high heat for 5–6 minutes per side, or until cooked through (internal temp 165°F/75°C). Rest and slice.
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Roast the broccoli: Toss broccoli with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until crisp-tender.
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Make the creamy garlic sauce: In a saucepan, melt butter and sauté garlic. Stir in flour and cook for 1–2 minutes. Slowly whisk in broth and milk, simmer until thickened. Stir in parmesan and season with salt and pepper.
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Assemble the bowls: Start with a scoop of rice, top with sliced grilled chicken and broccoli, and drizzle with garlic sauce. Garnish with lemon or red pepper flakes if desired.
Notes
- Use grilled shrimp, salmon, tofu, or chickpeas for protein variations.
- Lighten the sauce with Greek yogurt or plant-based alternatives.
- Add extra vegetables like bell pepper or spinach for variety.
- Store sauce separately and reheat gently with a splash of milk to loosen.
