Healthy Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce

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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Picture this: juicy, smokey grilled chicken with broccoli that is just the right amount of crispness and tenderness, all on a bed of fluffy grains and covered in a creamy garlic sauce that makes everything taste even better. Doesn’t that sound great? This recipe will transform the way you cook on weeknights, I promise. It’s healthy, full of taste, and very simple to make. Also, it’s one of those dishes that seems elegant but is actually very easy to make. Let’s get started—you’ll enjoy this!

Why You’ll Love Creamy Garlic Sauce on Grilled Chicken and Broccoli Bowls

Any occasion ready: This dish works for any occasion, whether it’s a busy Tuesday night or a laid-back weekend evening. It can stand on its own, but it goes great with other sides.
Quick & Easy: Everything comes together with little trouble, from cooking the chicken to creating the sauce. This one is flawless, even for people who are new to it!
Healthy & flavorful: This dinner is the perfect mix of health and flavor. It has lean protein, bright broccoli, and a little bit of indulgence from the garlic sauce.
Customize it: Do you want cauliflower or spinach instead of broccoli? Do you want to add more heat to the sauce? Do it! You can change this recipe in any way you like.
Everyone will love it: These dishes are sure to please everyone, whether you’re feeding finicky youngsters or trying to impress dinner guests.

What goes into Grilled Chicken and Broccoli Bowls

Chicken Breasts: The best part of the meal—juicy and properly grilled.
Broccoli Florets: Bright and crunchy, they go perfectly with the smokey chicken.
Choose your grains: Fluffy rice, quinoa, or even couscous can be used to make a hearty basis.
The secret ingredient is creamy garlic sauce! A smooth, garlicky sauce that makes every bite better.
Olive oil and spices: For grilling and seasoning to perfection.

How to Do It

Get the chicken ready: In a big bowl, mix together the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat after adding the lime juice. You can let the chicken sit in the marinade for anywhere from 30 minutes to 24 hours.

Grill or pan-fry the chicken: Grill or pan-fry the chicken for 5 to 7 minutes on each side, or until it is cooked through and slightly browned. Before you cut the chicken, let it sit for a few minutes.
Prepare the grains: Follow the directions on the package to cook the quinoa or rice. Use a fork to fluff and keep warm.
Prepare the broccoli: Prepare the broccoli florets by steaming or roasting them until tender.
Make the creamy garlic sauce: Mix the mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper together in a small bowl.
Put the bowls together: Split the rice or quinoa into two bowls. Put the steamed broccoli and cut chicken on top. Add the creamy garlic sauce over top. Add lime wedges to the plate.

How to Serve Bowls of Grilled Chicken and Broccoli

A mild vinaigrette on a crisp, fresh green salad goes wonderfully with the thick garlic sauce.
Crunchy Nuts on Top: A sprinkle of toasted almonds or cashews gives the dish a nutty flavor and texture.
With Crusty Bread: Use warm, crusty bread to soak up every last bit of that garlic sauce.

More Advice

Plan Ahead: Grill the chicken and make the sauce ahead of time. Put them in different parts of the fridge and put the bowls together right before you serve them.
Add some spice by putting chili flakes in the garlic sauce or smoked paprika on the chicken for more flavor.
For a vegetarian option, replace the chicken with grilled tofu or chickpeas for a plant-based variation.
Leftovers: Put any leftovers in a container that can’t let air in. For a quick lunch the next day, gently reheat on the stove or in the microwave.

Frequently Asked Questions

Q1: Is it okay to use frozen broccoli?: Of course! To keep it from being soggy, just defrost it and pat it dry before roasting.
Q2: Can I cook this meal without dairy?: For the sauce, use coconut milk or another dairy-free milk instead of cream.
Q3: How should I keep food that I don’t eat?: For up to three days, keep everything in separate, sealed containers.
Q4: Is it possible to bake the chicken instead of grilling it?: Yes, bake it at 400°F for around 20 to 25 minutes, or until it is thoroughly cooked.
Q5: Is it okay to double the recipe?: Yes, for sure! Just make sure to cook the chicken in batches so that it cooks evenly.
Q6: What can I do to stop the sauce from curdling?: To maintain it smooth, cook it on low heat and whisk it all the time.
Q7: Is it okay to use different vegetables?: Yes, of course! Zucchini, asparagus, or cauliflower would all work great.
Q8: Is it okay to freeze the sauce?: Yes, but it might separate when it thaws. Gently reheat and stir to mix everything back together.
Q9: What kinds of grains work best?: For the base, rice, quinoa, or even farro are all good choices.
Q10: What can I do to make the food gluten-free?: Use grains that don’t have gluten and make sure the sauce ingredients don’t have gluten too.

Ingredients

Two pounds of chicken breasts or thighs with no bones or skin
1 tablespoon of olive oil
1 teaspoon of paprika
1/2 teaspoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper (optional)
Juice from 1 lime
1/2 cup of mayonnaise
1/4 cup of sour cream
2 cloves of garlic, chopped up
1 tablespoon of lemon juice
1 teaspoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of broccoli florets, either steamed or roasted
2 cups of cooked quinoa or rice
Lime wedges for serving

How to do it

Get the chicken ready: In a big bowl, mix together the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat after adding the lime juice. You can let the chicken sit in the marinade for anywhere from 30 minutes to 24 hours.
Grill or pan-fry the chicken for 5 to 7 minutes on each side, or until it is cooked through and slightly browned. Before you cut the chicken, let it sit for a few minutes.
Prepare the grains: Follow the directions on the package to cook the quinoa or rice. Use a fork to fluff and keep warm.
Prepare the broccoli: Prepare the broccoli florets by steaming or roasting them until tender.
To make the creamy garlic sauce, mix the mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper together in a small bowl.
Put the Bowls Together: Split the rice or quinoa into two bowls. Put the steamed broccoli and cut chicken on top. Add the creamy garlic sauce over top. Add lime wedges to the plate.

Notes

Add additional cayenne pepper to the chicken spice to make it hotter.
You can use any kind of cooked grain you choose, such quinoa or brown rice.
Add your favorite toppings to the bowls, like avocado, shredded cheese, or a dab of sour cream.

Food

One bowl is the serving size.
527.8 kcal of calories
4.2g of sugar
631 mg of sodium
32.4g of fat
5.3 grams of saturated fat
Unsaturated Fat: 25.5g
Trans Fat: 0g
16.4 grams of carbohydrates
5.1 grams of fiber and 48.2 grams of protein
Cholesterol: 142 mg

In conclusion

There you have it: Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce. This is your new go-to for weeknight dinners or casual get-togethers. It tastes well, is cozy, and can fit into any dinner mood. You will want to make this recipe again and again after you taste the smokey grilled chicken, the tender-crisp broccoli, and the lovely garlic sauce. Also, it’s easy to change, so everyone at the table will love it.

Get your apron on, turn on the grill, and get ready to make some magic in the kitchen. I swear, this meal is going to change everything. Savor every bite!