Easy Creamy Grilled Chicken Broccoli Bowls
These Creamy Grilled Chicken Broccoli Bowls offer a satisfying and healthy meal with tender grilled chicken and perfectly cooked broccoli, all smothered in a luscious, creamy sauce. This easy recipe is perfect for a quick and nutritious weeknight dinner.
Equipment
- Grill
- Mixing Bowls
- Measuring spoons
- Measuring cups
- Whisk
- Skillet
- Baking Sheet
- Meat mallet or rolling pin (optional)
- Meat thermometer
- Tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil for chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt for chicken
- ¼ teaspoon black pepper for chicken
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil for broccoli
- ¼ teaspoon salt for broccoli
- ¼ teaspoon black pepper for broccoli
- 1 tablespoon olive oil for sauce
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream or coconut cream for dairy-free
- ¼ cup grated Parmesan cheese optional, omit for dairy-free
- 2 tablespoons cream cheese optional, omit for dairy-free
- 1 tablespoon lemon juice
- ¼ teaspoon salt for sauce
- ¼ teaspoon black pepper for sauce
- ¼ teaspoon red pepper flakes optional, for a little heat
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Pound chicken breasts to an even thickness (about 1/2 inch) for even cooking.
- In a bowl, combine 2 tablespoons olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken breasts to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat.
- Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or dicing.
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper.
- Spread the broccoli in a single layer on a baking sheet.
- Roast for 15-20 minutes, or until tender and slightly browned. You can also steam or saute the broccoli if you prefer.
- While the chicken is grilling and the broccoli is roasting, prepare the sauce.
- In a skillet over medium heat, heat 1 tablespoon olive oil. Add the minced garlic and cook for about 30 seconds, or until fragrant (be careful not to burn it!).
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low and stir in the heavy cream (or coconut cream), Parmesan cheese (if using), cream cheese (if using), lemon juice, salt, pepper, and red pepper flakes (if using).
- Simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Assemble the bowls: Start with a generous portion of roasted broccoli, top it with the grilled chicken, and then drizzle with the creamy sauce.
- Garnish with fresh parsley.
Notes
For a dairy-free option, use coconut cream instead of heavy cream and omit the Parmesan and cream cheese. You can prepare the chicken, broccoli, and sauce ahead of time and store them separately in the refrigerator. Reheat the chicken and broccoli separately in the oven or air fryer. Reheat the sauce gently on the stovetop. Swap out the broccoli for other vegetables like asparagus, Brussels sprouts, or green beans. Use grilled shrimp or tofu instead of chicken. Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra heat. Experiment with different herbs like thyme, rosemary, or oregano. Make it lower carb using cauliflower rice as a base. Try different cheeses in the sauce, such as mozzarella, cheddar, or Gruyere.