Grilled Chicken Broccoli Bowls

Grilled Chicken Broccoli Bowls with creamy garlic sauce make meal prep so much easier. I love how this wholesome bowl combines smoky grilled chicken, roasted broccoli, and fluffy grains all drizzled with rich garlic sauce. It’s the kind of balanced meal that feels indulgent but keeps you energized.

I started making these grilled chicken broccoli bowls when I needed something healthy that didn’t taste like diet food. The first time I drizzled that velvety garlic sauce over everything, I knew this would become a weekly staple. This chicken and broccoli bowl recipe is endlessly customizable, perfect for using whatever grains or vegetables you have on hand. The creamy garlic sauce ties everything together, turning simple ingredients into a restaurant-worthy meal. Whether you’re meal prepping for the week or making dinner tonight, these bowls deliver flavor with minimal effort.

Ingredients You’ll Need for This Bowl

I always use chicken thighs instead of breasts when grilling because they stay so much juicier. Don’t skip the lemon juice on the broccoli as it brightens the whole dish.

• 2 boneless, skinless chicken breasts (about 6-8 oz each, 1-inch thick) or chicken thighs
• 2 cups broccoli florets
• 1 cup cooked grains (rice, quinoa, couscous, or farro)
• 3 cloves garlic, minced fresh
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 2 tablespoons butter (or plant-based butter)
• 1 teaspoon cornstarch (for thickening sauce)
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon lemon juice
• Optional: Fresh parsley or chives for garnish

Step-by-Step Instructions for Grilled Chicken Broccoli Bowls

Step 1: Preheat your oven to 400°F. Season chicken breasts on both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If your chicken breasts are thicker than 1 inch, pound them to even thickness for consistent cooking.

Step 2: Preheat your grill or grill pan to medium-high heat (about 450°F). Oil the grates lightly to prevent sticking. Place chicken on the grill and cook for 6-7 minutes on the first side without moving it so you get nice char marks.

Step 3: Flip the chicken once and cook for another 5-6 minutes on the second side until internal temperature reaches 165°F when checked with a meat thermometer. The chicken should be firm with clear juices. Remove from heat and let rest for 5 minutes before slicing. This keeps all the juices inside.

Step 4: While chicken grills, toss broccoli florets with 1 tablespoon olive oil, lemon juice, and 1/4 teaspoon salt. Spread on a baking sheet in a single layer without crowding. Roast for 18-22 minutes until edges are crispy and florets are tender when pierced with a fork.

Step 5: Prepare your grains according to package instructions. For rice, use a 2:1 water to rice ratio. For quinoa, rinse first then use 1.75:1 liquid ratio. Start this early so grains are ready when everything else finishes. Fluff with a fork when done and keep warm covered with a lid.

Step 6: Make the creamy garlic sauce by melting butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant and golden but not browned.

Step 7: Pour in heavy cream and bring to a gentle simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the cream along with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.

Step 8: Assemble your grilled chicken broccoli bowls by dividing grains between 2 serving bowls (about 1/2 cup per bowl). Slice the rested chicken and arrange on top. Add roasted broccoli on the side. Drizzle generously with warm creamy garlic sauce and garnish with fresh herbs if using. Serve immediately.

What to Serve with Grilled Chicken Broccoli Bowls

These grilled chicken broccoli bowls are already complete meals, but these sides take them to the next level.

Crusty Bread: Warm garlic bread or a crusty baguette is perfect for soaking up every drop of that creamy garlic sauce. It adds satisfying texture contrast to the bowl.

Cucumber Salad: A simple cucumber salad with rice vinegar and dill provides refreshing crunch and acidity that balances the rich sauce perfectly.

Mixed Greens: A side of mixed greens with lemon vinaigrette adds extra vegetables and a bright, tangy element that complements the bowl’s richness.

Roasted Vegetables: Additional roasted vegetables like bell peppers, zucchini, or carrots increase the nutrition and add more colors to your plate.

Cherry Tomatoes: Quick roasted or fresh cherry tomatoes add bursts of sweetness and acidity that pair beautifully with chicken and broccoli bowls.

More Healthy Bowl Meal Ideas

These Grilled Chicken Broccoli Bowls deliver simple, nutritious satisfaction with charred chicken and fresh vegetables. For more bowl inspiration, the Chicken Sweet Potato Bowls add natural sweetness and vibrant color, while the Honey Lime Chicken Avocado Rice Stack brings tropical brightness. Looking for different proteins, the Honey Sriracha Salmon Bowls offer sweet-spicy seafood.

For a heartier option, the Grilled Steak Bowl with Creamy Sauce provides satisfying indulgence.

How to Store Grilled Chicken Broccoli Bowls

Store components of your grilled chicken broccoli bowls separately in airtight containers in the refrigerator for up to 3-4 days. Keep the sauce separate from the other ingredients to maintain the best texture.

When reheating, warm the grains and chicken in the microwave for 1-2 minutes or in a skillet over medium heat. Heat the broccoli separately for 30-60 seconds. Warm the sauce gently on the stovetop or in the microwave, adding a splash of water or milk if it has thickened too much during storage.

These bowls are fantastic for meal prep. Prepare all components on Sunday and assemble fresh bowls throughout the week. The flavors actually improve after a day in the fridge as everything marinates together.

Frequently Asked Questions

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