Description
This Grilled Chicken & Broccoli Bowls recipe features tender, juicy grilled chicken breasts paired with steamed broccoli and served over hearty brown rice. Topped with a creamy garlic sauce made from Greek yogurt and mayonnaise, this healthy and flavorful bowl is perfect for quick weeknight dinners or meal prep. Packed with protein and fresh ingredients, it’s a satisfying gluten-free main course with a vibrant American flair.
Ingredients
Scale
For the Chicken and Vegetables
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 tablespoon water
- 1 cup cooked brown rice
For the Creamy Garlic Sauce
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- Optional: red pepper flakes for garnish
Instructions
- Prepare the Grill and Season Chicken: Preheat a grill or grill pan over medium heat. Rub the chicken breasts evenly with olive oil, paprika, garlic powder, salt, and pepper to infuse flavor and promote a nice grill sear.
- Grill the Chicken: Place the seasoned chicken breasts on the preheated grill. Cook for 5 to 6 minutes per side, flipping once, until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
- Steam the Broccoli: While the chicken is grilling, add broccoli florets and 1 tablespoon of water to a skillet over medium heat. Cover and steam for 3 to 4 minutes, until the broccoli is tender-crisp.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, and a pinch of salt until smooth and creamy.
- Slice the Chicken: Once cooked, remove the grilled chicken from the heat and slice into strips for easy serving.
- Assemble the Bowls: Divide the cooked brown rice between two serving bowls. Top each with grilled chicken strips and steamed broccoli. Drizzle generously with the creamy garlic sauce, sprinkle with chopped fresh parsley and, if desired, a pinch of red pepper flakes.
- Serve Immediately: Enjoy the bowls fresh for the best flavor and texture.
Notes
- Substitute quinoa or cauliflower rice for a different grain or lower-carb option.
- For a dairy-free variation, use dairy-free yogurt or an avocado-based sauce instead of Greek yogurt and mayonnaise.
- Add shredded carrots or sliced cucumbers to the bowls for extra freshness and crunch.
- Ensure chicken is cooked thoroughly to 165°F for food safety.
