How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is a seasonal, comforting recipe that brings bright spring vegetables and warm, smoky grilled chicken together in a single, nourishing bowl. If you love meals that are simple to prepare yet full of texture—crispy-tender broccoli, juicy sliced chicken, and a silky garlic-forward sauce—this recipe will quickly become a weeknight favorite. These bowls highlight fresh ingredients, wholesome grains, and a tangy creamy dressing that complements the natural flavors without overpowering them. If you enjoy other easy, flavorful chicken dishes, you might also like this comforting chicken soup recipe for cooler evenings.
Ingredients & Equipment
Ingredients
For the bowls:
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice (or quinoa)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
For the creamy garlic sauce:
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Notes:
- Use chicken breasts of similar size so they cook evenly. If breasts are thick, consider butterflying or pounding them to an even thickness for faster, more consistent grilling.
- Swap brown rice for quinoa if you prefer a slightly nuttier texture or want a gluten-free option.
- The sauce is intentionally light but rich in flavor—Greek yogurt keeps it creamy and protein-forward while keeping calories moderate.
Equipment
- Grill or grill pan (or oven broiler if needed)
- Tongs and a sharp chef’s knife
- Cutting board
- Small mixing bowl or a blender for the sauce (see tip below)
- Steamer basket or saucepan with lid
- Meat thermometer (helpful to check the chicken reaches 165°F / 74°C)
- Baking tray (if you choose to roast the broccoli instead of steaming)
Helpful tools: a blender or small food processor will give your creamy garlic sauce the silkiest texture, and an instant-read thermometer takes the guesswork out of doneness.
Step-by-Step Instructions (with tips)
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Brush chicken breasts lightly with the olive oil and season both sides with salt, pepper, and a pinch of paprika if using.
- Place chicken on the hot grill and cook for about 6–7 minutes per side, depending on thickness. Use tongs to flip only once if possible so you get nice grill marks.
- Check for doneness with an instant-read thermometer: the thickest part should reach 165°F (74°C). If the outside is browning too quickly, move the chicken to a cooler part of the grill to finish.
- Transfer to a plate and let the chicken rest for 5 minutes before slicing—this keeps the meat juicy.
Tip: If you don’t have a grill, a grill pan works beautifully. For an indoor oven method, broil the chicken 6–8 inches from the heat for 6–8 minutes per side, watching carefully so it doesn’t burn.
Steam the Broccoli
- While the chicken cooks, bring a small pot of water to a simmer and place the broccoli florets in a steamer basket over the water. Cover and steam for 4–5 minutes until bright green and just tender.
- For a little extra flavor, toss the steamed broccoli with a drizzle of olive oil and a pinch of salt immediately after steaming.
Variation: If you prefer a roasted texture with caramelized edges, toss the broccoli with 1 tablespoon olive oil, salt, and pepper, then roast on a baking tray at 425°F (220°C) for 12–15 minutes.
Make the Sauce
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lemon juice, and 1 tablespoon of water. Season with salt and pepper.
- If the sauce is too thick, add the second tablespoon of water, a little at a time, until you reach your desired drizzling consistency. For an ultra-smooth sauce, pulse briefly in a blender or food processor.
Tip: Let the sauce sit for 10–15 minutes if you have time; the garlic mellows and melds with the lemon for a more rounded flavor.
Assemble the Bowls
- Divide the cooked brown rice evenly among 4 bowls.
- Top each bowl with sliced grilled chicken and a generous portion of steamed (or roasted) broccoli.
- Drizzle the creamy garlic sauce over the bowls just before serving. Add an extra sprinkle of freshly cracked black pepper or a squeeze of lemon if you like.
Serving variation: Add toasted sesame seeds, chopped fresh herbs like parsley or dill, or thinly sliced scallions for color and brightness.
Variations & Flavor Suggestions
- Make it spicy: Stir ½ teaspoon of cayenne or a teaspoon of harissa paste into the sauce for a gentle heat. (Use sparingly and taste as you go.)
- Swap the grain: Serve over cauliflower rice for a lower-carb bowl or use farro for a chewier texture.
- Vegetarian option: Replace grilled chicken with seasoned, roasted chickpeas or smoked tofu for a plant-based bowl. For a chickpea-inspired bowl with similar flavors, consider a spiced chickpea and broccoli version that leans on the same creamy garlic dressing—this is a great way to prep meals for the week and is especially satisfying on busy days.
- Herb twist: Mix chopped fresh basil or parsley into the sauce for a brighter, herb-forward note.
Internal link: For another creamy chicken comfort dish made from scratch, check this savory creamy garlic chicken ramen recipe for inspiration on rich, savory sauces and easy weeknight prep.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Keep components stored separately when possible. Place grilled chicken, cooked rice, and steamed broccoli in airtight containers for up to 3–4 days. Store the creamy garlic sauce in a separate small container for up to 4 days—yogurt-based dressings can thin a bit in the fridge, so give it a good stir before using.
- Reheating: Gently reheat chicken slices in a 300°F oven (about 10 minutes) or briefly in a skillet with a splash of water to keep them moist. Microwave rice covered for 1–2 minutes, and reheat broccoli in a skillet to avoid sogginess.
Freezing
- Chicken: Fully cooked grilled chicken can be frozen for up to 2 months. Slice before freezing for easier thawing and portioning. Thaw overnight in the refrigerator before reheating.
- Rice: Cooked rice freezes well up to 2 months—portion into individual packets for quick meals.
- Sauce: Avoid freezing the creamy garlic sauce; yogurt and mayonnaise may separate when frozen and thawed. If you must freeze it, expect some texture change and re-whisk thoroughly after thawing.
Make-ahead tips
- Prep basics: Cook a double batch of rice or quinoa at the start of the week and grill or bake several chicken breasts to speed up bowl assembly later.
- Portioning: Build grab-and-go lunches by layering rice, chicken, and broccoli in meal prep containers and packing the sauce separately in small dressing cups.
Internal link: If you like prepping savory chicken dishes ahead of time, you might find this slow-cooked classic helpful for weekend batch cooking: garlic parmesan crockpot chicken and potatoes.
How to Use / Serve This Dish
- Family dinners: Serve bowls family-style with the sauce in a small pitcher so everyone can drizzle to taste.
- Meal prep lunches: Portion into airtight containers and pack sauce in a small jar to keep bowls fresh all week.
- Kid-friendly tweak: Chop the chicken into smaller pieces and serve on the side for children who prefer simpler presentations.
- Garnish ideas: Sprinkle toasted sesame seeds, lemon zest, or a few red pepper flakes for contrast. A side of simple cucumber salad or a crisp green salad complements the warm bowl nicely.
Internal link (body section): For a lighter, noodle-forward spin that uses a similar creamy garlic flavor profile, see this noodle soup variation that swaps grains for comforting strands of noodles and warming broth.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless chicken thighs are more forgiving and stay very juicy. Grill them for slightly less time, watching for an internal temp of 165°F (74°C).
Q: How long will the bowls keep in the fridge assembled?
A: If fully assembled with sauce, plan to eat within 24 hours for the best texture. Stored separately, components will keep 3–4 days.
Q: Can I make the creamy garlic sauce without mayonnaise?
A: Yes—use an extra 2–3 tablespoons of Greek yogurt in place of the mayonnaise for a slightly tangier, lighter sauce. Adjust water and lemon to balance the texture and acidity.
Q: What can I do if my grilled chicken is overcooked and dry?
A: Slice thinly and toss gently with a little warm broth or olive oil before adding to the bowl to revive moisture. Using the sauce generously also helps—serve a little extra on the side.
Conclusion
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are a seasonally friendly, wholesome meal that’s easy to put together and easy to love—perfect for busy weeknights or relaxed weekend cooking. For additional inspiration and variations on bowls and creamy chicken-centered meals, check out this flavorful Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce – Umami, a different take on similar flavors; explore a home cook’s quick version here: Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce; try a plant-forward variation with warm spices in this Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce; or if you enjoy creamy comfort bowls, see this hearty Creamy Chicken Broccoli Rice Bowls for another delicious approach. I hope you give this recipe a try—snap a photo and share how you customize your bowls. Happy cooking!
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Ingredients
For the bowls
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh broccoli florets
- 2 cups cooked brown rice or quinoa
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of paprika (optional)
For the creamy garlic sauce
- ½ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1–2 tbsp water (to thin)
- Salt and pepper, to taste
Instructions
Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Brush chicken breasts lightly with olive oil and season both sides with salt, pepper, and a pinch of paprika if using.
- Place chicken on the hot grill and cook for about 6–7 minutes per side, depending on thickness. Use tongs to flip only once for nice grill marks.
- Check for doneness with an instant-read thermometer: the thickest part should reach 165°F (74°C). Transfer to a plate and let rest for 5 minutes before slicing.
Steam the Broccoli
- Bring a small pot of water to a simmer and place broccoli florets in a steamer basket. Cover and steam for 4–5 minutes until bright green and just tender.
- For extra flavor, toss the steamed broccoli with a drizzle of olive oil and a pinch of salt immediately after steaming.
Make the Sauce
- In a small bowl, whisk together Greek yogurt, light mayonnaise, minced garlic, lemon juice, and 1 tablespoon of water. Season with salt and pepper.
- If the sauce is too thick, add more water, a little at a time, until desired consistency is reached. For a smoother sauce, use a blender.
Assemble the Bowls
- Divide the cooked brown rice evenly among 4 bowls. Top with sliced grilled chicken and steamed broccoli.
- Drizzle creamy garlic sauce over the bowls before serving. Optionally, add a sprinkle of cracked black pepper or a squeeze of lemon.
