Creamy Garlic Chicken and Broccoli Bowls
These Creamy Garlic Chicken and Broccoli Bowls are a quick and easy weeknight meal that's both healthy and satisfying. Tender grilled chicken and broccoli are drizzled with a rich and creamy garlic sauce, served over your favorite grain for a complete and flavorful dish.
Equipment
- grill or grill pan
- Skillet
- Mixing Bowls
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Meat thermometer
- Spatula
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large head of broccoli, cut into florets
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups cooked rice brown rice, quinoa, or your favorite grain
- Fresh parsley, chopped for garnish, optional
Instructions
- **Prepare the Chicken:** In a bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and onion powder. Marinate for at least 15 minutes, or up to an hour in the refrigerator.
- **Grill the Chicken and Broccoli:** Preheat your grill to medium-high heat. Toss the broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill the chicken for 5-7 minutes per side, or until cooked through and reaches an internal temperature of 165°F (74°C). Grill the broccoli for 3-5 minutes, or until tender-crisp and slightly charred. Remove from the grill and set aside.
- **Make the Creamy Garlic Sauce:** In a skillet over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes, until fragrant, being careful not to burn. Pour in the heavy cream and bring to a simmer. Let it simmer for a few minutes to thicken slightly. Stir in the grated Parmesan cheese and lemon juice. Season with salt and pepper to taste.
- **Assemble the Bowls:** Divide the cooked rice between bowls. Top with the grilled chicken and broccoli. Drizzle generously with the creamy garlic sauce. Garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve immediately.
Notes
For best results, use fresh garlic for the sauce. Don't overcook the chicken, use a meat thermometer to ensure it's cooked to 165°F (74°C). You can adjust the amount of garlic, Parmesan cheese, and lemon juice in the sauce to suit your taste. To store leftovers, keep the chicken, broccoli, rice, and sauce separate. Refrigerate for up to 3 days and reheat before serving. You can substitute the heavy cream with half-and-half for a lighter version.