Packed with lean protein, vibrant tender-crisp broccoli, and a tangy Greek yogurt garlic sauce, these Grilled Chicken & Broccoli Bowls deliver max flavor with minimal prep. Serve over fluffy rice or quinoa for a complete, wholesome meal-prep bowl!
Why You’ll Love This Recipe
High Protein & Nutrient-Dense: Juicy grilled chicken paired with antioxidant-rich broccoli.
Light Creamy Sauce: Made with Greek yogurt for a velvety, garlic-herb finish without heavy mayonnaise or cream.
Meal Prep Essential: Cooks quickly in under 25 minutes and stays fresh all week.
Essential Kitchen Equipment
Grill Pan or Cast Iron Skillet: For achieving deep, smoky char marks on the chicken.
Small Whisk & Bowl: To emulsify the creamy garlic yogurt sauce smoothly.
Ingredients
Main Bowl:
2 Boneless, skinless chicken breasts (sliced horizontally into cutlets)
2 cups (200g) Broccoli florets
2 tbsp Olive oil (divided)
1/2 tsp Paprika
Salt & black pepper to taste
2 cups Cooked rice or quinoa (for serving)
Creamy Garlic Sauce:
1/2 cup (120ml) Plain Greek yogurt
2 cloves Garlic, minced
1 tbsp Fresh lemon juice
1 tbsp Fresh parsley, finely chopped
1/4 tsp Paprika
Pinch of salt & black pepper
Step-by-Step Instructions
1. Whisk Creamy Garlic Sauce: In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped parsley, 1/4 tsp paprika, salt, and black pepper until creamy and smooth. Cover and chill in the fridge while preparing the rest of the bowl.
2. Season Chicken & Broccoli: Toss chicken breasts with 1 tbsp olive oil, paprika, salt, and pepper. In a separate bowl, toss broccoli florets with the remaining 1 tbsp olive oil, salt, and pepper.
3. Grill Chicken: Heat a grill pan or cast iron skillet over medium-high heat. Add chicken cutlets and cook for 5 to 6 minutes per side until deeply charred and internal temperature reaches 165°F (74°C). Remove to a cutting board, rest for 5 minutes, then slice.
4. Char Broccoli: In the same hot pan, add broccoli florets (and 1 tbsp water to steam). Cover and cook for 3 to 4 minutes until tender-crisp with light charred edges.
5. Assemble Bowls: Divide cooked rice or quinoa between two serving bowls. Top with sliced grilled chicken and charred broccoli.
6. Drizzle & Serve: Generously drizzle the chilled creamy garlic sauce over the top and garnish with extra fresh parsley!
Chef’s Tips
Rest the Chicken: Letting the chicken rest for 5 minutes before slicing locks in all the juices so the cutlets stay moist.
Warm the Sauce Gently: If you prefer warm sauce, let it come to room temperature before drizzling—do not boil Greek yogurt directly, or it may separate.
Nutritional Breakdown (Per Serving / 2 Yield)
Servings: 2 large bowls
Calories: ~440 kcal
Protein: 42g
Net Carbs: 38g
Fat: 14g
Frequently Asked Questions (FAQ)
How long does this keep for meal prep?
Store assembled bowls and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken, rice, and broccoli before drizzling with cold garlic sauce!