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Grilled Chicken Broccoli Bowls

Grilled Chicken Broccoli Bowls

Grilled Chicken Broccoli Bowls are a remarkably simple yet utterly satisfying meal that brings together tender grilled chicken and vibrant broccoli for a healthy and delicious weeknight dinner. This recipe is your secret weapon for a wholesome, flavor-packed dish that's as easy to prepare as it is to enjoy.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Broccoli
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 cups broccoli florets from about 1 large head
  • 2 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup cooked quinoa or brown rice for serving
Creamy Lemon-Garlic Dressing
  • 1/4 cup plain Greek yogurt or mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon fresh parsley chopped
  • to taste salt
  • to taste pepper

Equipment

  • Grill
  • Grill Pan (optional)
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken breasts or thighs with 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the broccoli.
    1.5 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
  2. In a separate bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
    4 cups broccoli florets, 2 tablespoons olive oil, to taste salt, to taste freshly ground black pepper
  3. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat.
  4. Place the seasoned chicken on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing.
    1.5 pounds boneless, skinless chicken breasts or thighs
  5. While the chicken is resting (or during the last few minutes of grilling), place the seasoned broccoli florets on the grill. Grill for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred. Be careful not to overcook, as you want it to retain a bit of bite. Alternatively, you can steam or sauté the broccoli for a quicker option if grilling isn't feasible.
    4 cups broccoli florets
  6. While the chicken and broccoli are grilling, prepare the creamy lemon-garlic dressing. In a small bowl, whisk together the Greek yogurt (or mayonnaise), fresh lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste. Adjust seasoning as needed.
    1/4 cup plain Greek yogurt or mayonnaise, 2 tablespoons fresh lemon juice, 1 clove garlic, 1 tablespoon fresh parsley, to taste salt, to taste pepper
  7. Divide the cooked quinoa or brown rice between two bowls. Top with the sliced grilled chicken and the grilled broccoli florets.
    1 cup cooked quinoa or brown rice, 1.5 pounds boneless, skinless chicken breasts or thighs
  8. Drizzle generously with the creamy lemon-garlic dressing. Serve immediately and enjoy the vibrant flavors!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Store dressing separately if keeping for longer.