Some nights, I just want something simple and tasty. That’s when I make these Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce. They’re fresh, cozy, and full of flavor.
The chicken’s grilled and juicy. The broccoli? Still a little crisp. And that creamy garlic sauce—oh my gosh—it ties it all together.
It feels healthy but still tastes rich. The garlic sauce is smooth and dreamy. I could eat this every single day.
Let’s make it together. One bowl, tons of flavor. You’ll be glad you did.
Why You’ll Love This Recipe
- Balanced and Comforting: Hearty enough for dinner, light enough for lunch.
- Meal Prep Approved: Keeps well, reheats beautifully, and tastes even better the next day.
- Bold Yet Simple: Layers of flavor without complicated techniques.
- Versatile: Works with rice, quinoa, or even cauliflower rice.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: Makes 4 hearty bowls
Difficulty: Beginner-friendly with results that look and taste impressive
Required Kitchen Tools
- Grill pan or outdoor grill (or a skillet for stovetop option)
- Sharp knife and cutting board
- Mixing bowls
- Small saucepan
- Tongs
- Rice cooker or pot
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Juice of 1 lime
For the Creamy Garlic Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Bowls
- 1 lb broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Variations for the Chicken
- Swap the Citrus: Try lemon or orange juice instead of lime for a twist.
- Boost the Heat: Add crushed red pepper or a dash of hot sauce.
- Marinate Longer: Let the chicken sit in the rub for up to 8 hours.
- Change the Protein: This marinade works great with tofu, shrimp, or steak.
Step-by-Step: Grilling the Chicken
1. Make the Marinade
In a small bowl, combine olive oil, lime juice, paprika, garlic powder, salt, pepper, and cayenne (if using). Mix until well blended.
2. Prep the Chicken
Pound the chicken to an even thickness using a meat mallet or the back of a pan. This helps it cook evenly and stay juicy.
3. Coat the Chicken
Rub the marinade all over the chicken, making sure every piece is coated. Let it sit at room temperature for 15–20 minutes, or refrigerate for up to 8 hours.
4. Grill or Pan-Cook
Grill Directions:
- Preheat grill to medium (around 400°F).
- Clean and oil the grates.
- Grill chicken 5–7 minutes per side or until internal temp reaches 165°F.
- Let rest for 5 minutes, then slice.
Stovetop Directions:
- Heat a grill pan or skillet over medium-high heat.
- Add the chicken and cook 5–6 minutes per side.
- Cover loosely with foil and let it rest before slicing.
Storing the Bowls
These bowls are perfect for leftovers or meal prepping. Here’s how to keep them fresh:
Refrigerator
- Cooked Chicken: Store in an airtight container for up to 4 days.
- Garlic Sauce: Keep sealed in the fridge for 5–6 days. Stir before using.
- Rice and Broccoli: Refrigerate separately if possible, to reheat more evenly.
Reheating Tips
- Microwave in short bursts to avoid drying out the chicken.
- Add a splash of water to the rice if it feels dry.
- Sauce is best served cold or at room temperature.
Tips and Tricks for Success
- Even Thickness = Even Cooking: Always pound the chicken before marinating so it cooks without drying out.
- Don’t Overcrowd the Pan or Grill: This ensures proper browning and keeps the chicken juicy.
- Rest Before Slicing: Letting the chicken rest helps it hold its juices.
- Fresh Garlic for the Sauce: Use minced fresh garlic for bold flavor. Garlic powder works in a pinch, but it’s not the same.
- Double the Sauce: If you like saucy bowls, go ahead and make a double batch — it keeps well!
Nutrition (Per Bowl)
| Component | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 36g |
| Carbohydrates | 32g |
| Fat | 23g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 580mg |
Note: Values may vary based on portion size and specific ingredients used.
Grilled Chicken Broccoli Bowls With Creamy Garlic Sauce
Course: Dinners4
servings20
minutes30
minutes480
kcalIngredients
- For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
Juice of 1 lime
- For the Garlic Sauce:
½ cup mayonnaise
¼ cup sour cream
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
- For the Bowls:
1 lb broccoli florets (steamed or roasted)
2 cups cooked rice or quinoa
Lime wedges, for serving
Directions
- Marinate the Chicken:
In a small bowl, whisk olive oil, lime juice, paprika, garlic powder, salt, pepper, and cayenne. Pound chicken to even thickness and coat with marinade. Rest for 15–20 minutes (or refrigerate up to 8 hours). - Cook the Chicken:
Grill: Preheat to medium heat (375–450°F), clean grates, and grill chicken 5–7 mins per side. Rest, then slice.
Stovetop: Heat skillet over medium-high, cook 5–6 mins per side. Rest and slice. - Make the Sauce:
In a bowl, whisk mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Chill for 15 minutes. - Assemble the Bowls:
Start with a layer of rice, add broccoli, sliced chicken, and drizzle with garlic sauce. Serve with lime wedges.
Chili Garlic Chicken FAQs
Q: Can I use a different cut of chicken like thighs or tenders?
A: Yes, absolutely. Chicken thighs tend to be juicier and hold flavor well. Tenders cook faster and are great if you’re in a hurry. Just adjust your cook time depending on the thickness.
Q: Is the garlic sauce really garlicky?
A: It’s pleasantly garlicky — bold but not overpowering. If you’re sensitive to raw garlic, sauté it for 30 seconds before adding to the sauce, or reduce it to 1 clove.
Q: Can I substitute the mayonnaise in the sauce?
A: Yes. You can use Greek yogurt or a mix of yogurt and sour cream if you want a lighter version. It changes the flavor a little but still tastes great.
Q: What can I use instead of rice?
A: Quinoa, couscous, cauliflower rice, or even farro work well here. The base is flexible — just something that can soak up all that creamy garlic goodness.
Q: Can I meal prep this recipe?
A: Definitely. Store the chicken, rice, broccoli, and sauce in separate containers for best results. Reheat the chicken and rice, then add broccoli and sauce when ready to eat.
Q: What’s the best way to roast broccoli?
A: Toss broccoli florets in olive oil and a pinch of salt, then roast at 425°F for 15–20 minutes. You’ll get those crisp, golden edges that taste amazing in the bowl.
Conclusion
This Grilled Chicken Broccoli Bowl with Creamy Garlic Sauce is more than just a quick dinner — it’s one of those meals you’ll actually want to eat again tomorrow. Every part works together: the grilled chicken is juicy and seasoned just right, the broccoli adds a hearty bite, and the garlic sauce… well, that stuff steals the show.
Whether you’re feeding a family, packing up lunches for the week, or trying to clean up your dinner routine without giving up flavor, this bowl has you covered. It’s simple enough for a beginner, but satisfying enough that you’ll feel like you just made something special.
I’ve made this meal more times than I can count, and every time, I think: “This is exactly what I needed.” Hope it hits the spot for you too.