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Healthy Grilled Chicken Broccoli Bowls

Healthy Grilled Chicken Broccoli Bowls

Healthy Grilled Chicken Broccoli Bowls are your new go-to for a quick, nutritious, and incredibly satisfying meal that proves healthy eating can be exceptionally delicious. This recipe is designed for busy individuals and families seeking wholesome, flavorful options without the fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Broccoli
  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 large heads of broccoli cut into bite-sized florets (about 6 cups)
  • 1 tablespoon olive oil plus more for brushing chicken
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste
Lemon-Herb Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste
Optional Toppings
  • cooked quinoa or brown rice for serving
  • toasted slivered almonds
  • crumbled feta cheese
  • fresh parsley chopped
  • red pepper flakes for a touch of heat

Equipment

  • Grill or Grill Pan
  • Medium Bowl
  • Large bowl
  • Small Bowl
  • Whisk
  • Grill Basket (optional)

Method
 

  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated. In a separate large bowl, toss the broccoli florets with a drizzle of olive oil, salt, and pepper.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, freshly ground black pepper, 2 large heads of broccoli
  2. Preheat your grill or a grill pan to medium-high heat. Add the seasoned chicken to the hot grill. Cook for 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. Remove from the grill and set aside.
    1.5 pounds boneless, skinless chicken breasts or thighs
  3. While the chicken is resting, place the seasoned broccoli florets directly on the grill grates or in a grill basket. Grill for 4-6 minutes, turning occasionally, until the broccoli is tender-crisp and lightly charred. You want it cooked but still with a slight bite.
    2 large heads of broccoli
  4. While the chicken and broccoli are grilling or resting, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
    1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, salt, freshly ground black pepper
  5. If using, divide cooked quinoa or brown rice among your serving bowls. Top with the grilled chicken pieces and grilled broccoli florets. Drizzle generously with the lemon-herb dressing.
    cooked quinoa or brown rice, 1.5 pounds boneless, skinless chicken breasts or thighs
  6. Garnish with toasted slivered almonds, crumbled feta cheese, fresh parsley, and a pinch of red pepper flakes if desired. Serve immediately.
    toasted slivered almonds, crumbled feta cheese, fresh parsley, red pepper flakes

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Dressing can be stored separately to prevent sogginess.