🍗🥦 Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Serves: 4
Time: ~30 minutes
Great for: Lunch prep, high-protein dinners
Ingredients
Grilled Chicken
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1½ lb (700 g) chicken breast or thighs
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2 tbsp olive oil
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1 tsp paprika
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper
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¾ tsp salt
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1 tsp lemon juice
Roasted / Grilled Broccoli
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4 cups broccoli florets
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1½ tbsp olive oil
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Salt & pepper to taste
Creamy Garlic Sauce
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½ cup Greek yogurt (or mayo for richer sauce)
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2–3 cloves garlic, finely minced or grated
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1 tbsp lemon juice
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1 tbsp olive oil
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2–3 tbsp milk or water (to thin)
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Salt to taste
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Optional: pinch of smoked paprika or chili flakes
Optional Bowl Base
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Brown rice, quinoa, cauliflower rice, or mixed greens
Instructions
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Marinate the chicken
Mix olive oil, spices, salt, pepper, and lemon juice. Coat chicken and rest 10–20 minutes. -
Cook the chicken
Grill over medium-high heat 5–7 minutes per side until internal temp reaches 165°F / 74°C. Rest, then slice. -
Cook the broccoli
Toss broccoli with olive oil, salt, and pepper.-
Roast at 425°F / 220°C for 15–18 minutes or
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Grill in a basket until lightly charred.
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Make the creamy garlic sauce
Whisk all sauce ingredients until smooth. Adjust thickness and salt. -
Assemble bowls
Add base, top with chicken and broccoli, drizzle generously with sauce.
Variations & Tips
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Low-carb: Use cauliflower rice or extra greens.
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Dairy-free: Use vegan yogurt or tahini + lemon + garlic.
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Spicy: Add sriracha or harissa to the sauce.
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Extra flavor: Finish with fresh parsley or grated Parmesan.
Meal-Prep Note
Keeps well refrigerated up to 4 days. Store sauce separately for best texture.
If you want, I can tailor this for keto, diabetic-friendly, or high-calorie bulking versions.