Grilled Chicken Broccoli Bowls Ultimate
These Grilled Chicken Broccoli Bowls are a healthy, quick, and incredibly tasty meal. Featuring juicy grilled chicken and tender-crisp broccoli, they're perfect for a satisfying lunch or dinner. Customize with your favorite toppings for a complete and delicious bowl.
Equipment
- Medium bowl
- Whisk
- Grill
- Baking Sheet
- Parchment paper (optional)
- Skewers (optional)
- Grill brush
- Paper towel
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup olive oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 4 cups broccoli florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked quinoa or cooked brown rice or cauliflower rice
- Sesame seeds, for topping
- Red pepper flakes, for topping
- Green onions, sliced, for topping
- Avocado slices, for topping
- Sriracha or other hot sauce, for topping
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, oregano, smoked paprika, and black pepper.
- Add the chicken cubes to the marinade, ensuring they are well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Wash and cut the broccoli into bite-sized florets.
- In a bowl, toss the broccoli florets with olive oil, salt, and pepper.
- Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
- Alternatively, preheat your oven to 400°F (200°C). Spread the broccoli on a baking sheet lined with parchment paper.
- Remove the chicken from the marinade and thread onto skewers (if using).
- Place the chicken skewers (or chicken cubes) on the preheated grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- If roasting the broccoli, place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the broccoli is tender-crisp and lightly browned.
- Prepare your bowl base: quinoa, brown rice, or cauliflower rice.
- Divide the cooked quinoa (or rice) between bowls.
- Top with the grilled chicken and roasted broccoli.
- Add your favorite toppings! Sesame seeds, red pepper flakes, green onions, avocado, and a drizzle of sriracha are all fantastic choices.
- Serve immediately and enjoy.
Notes
Don't skip the marinade for maximum flavor. Ensure broccoli florets are evenly sized for even cooking. Clean and oil the grill grates to prevent sticking. Customize your bowls with other veggies like bell peppers or zucchini. For Honey Garlic Glazed Bowls, glaze the chicken with a honey garlic sauce during the last few minutes of grilling. For Spicy Sriracha Bowls, toss the grilled chicken in sriracha sauce. For Lemon Herb Bowls, use a lemon herb marinade. These bowls are great for meal prepping; store cooked components separately and reheat when ready to assemble.