Grilled chicken broccoli bowls with creamy garlic sauce are the perfect weeknight dinner that actually tastes like you spent hours cooking. I’ve been making these bowls for my family for years, and they never get old – the combination of smoky grilled chicken, crisp-tender broccoli, and that rich garlic sauce hits every comfort food craving.
There’s something magical about a meal that feels both healthy and indulgent at the same time. I remember the first time I made these grilled chicken broccoli bowls – my youngest was going through a “no vegetables” phase, but one bite of that creamy garlic sauce and suddenly broccoli became acceptable! Now it’s one of our go-to meals when we want something satisfying but not too heavy. The best part is how everything comes together in just 35 minutes, making it perfect for those busy evenings when you still want to put a real meal on the table. This one’s a keeper!
Why You’ll Love This Grilled Chicken Broccoli Bowl Recipe
These grilled chicken broccoli bowls have become a staple in my kitchen because they strike that perfect balance between healthy and satisfying. I’ve served them to picky eaters and health-conscious friends alike, and everyone leaves happy and asking for the recipe.
Ready in just 35 minutes – Perfect for busy weeknights when you need dinner on the table fast
Meal prep friendly – Make a big batch on Sunday and enjoy throughout the week
Beginner-friendly cooking methods – Simple grilling and steaming techniques anyone can master
Customizable base – Swap the rice for quinoa, cauliflower rice, or your favorite grain
Kid-approved flavors – That creamy garlic sauce makes even the pickiest eaters ask for seconds
Balanced nutrition – Around 450 calories with 35g protein, healthy carbs, and plenty of vegetables
This grilled chicken broccoli bowl recipe is more than just dinner – it’s peace of mind knowing you can put something nutritious and delicious on the table without stress.
Ingredient Note List
Boneless Skinless Chicken Breasts: I always look for chicken breasts that are similar in thickness so they cook evenly on the grill and stay juicy throughout.
Fresh Broccoli Florets: Choose broccoli with tight, dark green florets and firm stalks – it should look vibrant and smell fresh, not sulfurous.
Brown Rice: The nutty flavor and chewy texture of brown rice pairs perfectly with the creamy sauce and provides lasting energy for these satisfying bowls.
Plain Greek Yogurt: This is the secret to making the sauce both creamy and protein-packed – I prefer full-fat Greek yogurt for the richest texture.
Fresh Garlic: Freshly minced garlic gives the sauce its bold, aromatic flavor that makes these grilled chicken broccoli bowls absolutely irresistible.
Olive Oil: A good quality extra virgin olive oil adds richness to the chicken marinade and helps achieve those beautiful grill marks.
Fresh Lime Juice: The bright acidity cuts through the richness and adds a fresh pop that balances the entire bowl perfectly.
Mayonnaise: Combined with Greek yogurt, it creates that silky, restaurant-quality sauce consistency that coats every bite beautifully.
How to Cook Grilled Chicken Broccoli Bowls
Step 1. I always start by preheating my grill to medium-high heat and making sure the grates are clean and oiled – this prevents sticking and gives you those perfect grill marks.
Step 2. In my kitchen, I combine the chicken with all the seasonings and lime juice in a large bowl, making sure every piece gets evenly coated for maximum flavor.
Step 3. I’ve found that letting the chicken marinate for at least 15 minutes makes a noticeable difference in flavor – it’s worth the extra wait.
Step 4. When grilling, I resist the urge to move the chicken around – letting it sit for 6-7 minutes per side develops that beautiful char and keeps it juicy.
Step 5. My grandmother always taught me to let meat rest after cooking, and it’s especially important here – those 5 minutes help redistribute the juices for tender chicken.
Step 6. While the chicken rests, I quickly blanch the broccoli until it’s bright green and still has a slight crunch – overcooked broccoli is one of my biggest kitchen pet peeves!
Step 7. For the creamy garlic sauce, I whisk everything together vigorously until smooth – this sauce can be made up to 3 days ahead and actually tastes better after the flavors meld.
Step 8. When assembling these grilled chicken broccoli bowls, I like to slice the chicken on the bias for prettier presentation and easier eating.
How to Store & Reheat
I usually store the components of these grilled chicken broccoli bowls separately in airtight containers in the refrigerator, where they stay fresh for up to 4 days. Keeping everything separate prevents the rice from getting soggy and maintains the best textures when reheating.
The cooked chicken freezes beautifully for up to 2 months – I often double the recipe and freeze half for those really hectic weeks. Just make sure to thaw it overnight in the refrigerator before reheating.
For best results, I recommend reheating the chicken and rice separately in the microwave for 60-90 seconds, adding the fresh broccoli and cold sauce just before serving. The contrast of warm and cool elements actually makes these grilled chicken broccoli bowls even more satisfying than when everything is piping hot.
Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Smoky grilled chicken, crisp-tender broccoli, and fluffy brown rice come together with a tangy garlic sauce for a nutritious, meal-prep friendly bowl.
Preheat the grill to medium-high heat. Clean and oil grates to prevent sticking.
In a large bowl, combine chicken, olive oil, salt, pepper, garlic powder, onion powder, paprika, cayenne (if using), and lime juice. Toss to coat. Let marinate for 15 minutes.
Place chicken on grill and cook for 6–7 minutes per side or until internal temperature reaches 165°F (75°C).
Remove chicken from grill and let rest for 5 minutes before slicing.
Bring a pot of water to a boil. Blanch broccoli for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
Slice rested chicken into strips or bite-sized pieces.
Assemble each bowl with brown rice, broccoli, and sliced chicken. Drizzle with creamy garlic sauce and garnish with parsley if desired.
Notes
Store components separately in airtight containers in the fridge for up to 4 days. Freeze grilled chicken for up to 2 months. Sauce can be made up to 3 days ahead.
What to Serve With Grilled Chicken Broccoli Bowls
Cucumber Avocado Salad: The cool, crisp texture and mild flavors provide a refreshing contrast to the warm, savory elements of these grilled chicken broccoli bowls.
Garlic Naan or Pita Bread: A piece of warm bread is perfect for scooping up every last drop of that amazing creamy garlic sauce.
Roasted Sweet Potato Wedges: The natural sweetness pairs beautifully with the savory garlic flavors and adds extra heartiness to the meal.
Simple Cucumber Salad: Light, crisp, and dressed with rice vinegar, it cuts through the richness while adding extra vegetables to your plate.
Steamed Edamame: In my house, we love starting with a bowl of salted edamame – it’s a protein-rich appetizer that keeps everyone happy while I finish the bowls.
Fresh Lime Wedges: I always serve extra lime wedges on the side because that bright acidity really makes all the flavors in these grilled chicken broccoli bowls pop.
FAQs
How many calories are in grilled chicken broccoli bowls?
Each serving contains approximately 450 calories with 35g of protein, making these bowls a satisfying yet reasonable option for lunch or dinner.
Are grilled chicken broccoli bowls healthy for you?
Absolutely – they provide lean protein, fiber-rich vegetables, and complex carbohydrates while being naturally gluten-free and packed with nutrients your body needs.
Can I meal prep these grilled chicken broccoli bowls?
I recommend storing the components separately for the best results – the chicken and rice keep well for 4 days, and you can assemble fresh bowls throughout the week.
What can I substitute for the brown rice in this recipe?
Quinoa, cauliflower rice, or farro all work beautifully – I often use whatever grain I have on hand, and the creamy garlic sauce makes everything delicious.
