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Grilled Chicken Broccoli Bowls with creamy garlic sauce

Grilled Chicken Broccoli Bowls
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Wholesome and flavorful meal perfect for dinner or lunch. Features smoky grilled chicken, tender roasted broccoli, and fluffy grains, all brought together with rich, velvety garlic sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 oz each, 1-inch thick)
  • 2 cups broccoli florets
  • 1 cup cooked grains (rice, quinoa, couscous, etc.)
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 2 tablespoons 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

Instructions

  1. Preheat oven to 400°F. Season chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pound to even 1-inch thickness if needed.
  2. Preheat grill or grill pan to medium-high heat (about 450°F). Oil grates lightly.
  3. Place chicken on grill and cook 6-7 minutes on first side. Flip and cook 5-6 minutes on second side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
  4. Toss broccoli with 1 tablespoon olive oil, lemon juice, and 1/4 teaspoon salt. Spread on baking sheet and roast 18-22 minutes until crisp-tender with golden edges.
  5. Cook grains according to package instructions. Start early so they’re ready when other components finish. Fluff with fork and keep warm covered.
  6. Melt butter in small saucepan over medium heat. Add garlic and sauté 1 minute until fragrant but not browned.
  7. Pour in cream and bring to gentle simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water. Stir slurry into cream with 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer 3-4 minutes, stirring occasionally, until thickened enough to coat back of spoon.
  8. Divide grains between 2 bowls (about 1/2 cup each). Top with sliced grilled chicken and roasted broccoli. Drizzle generously with warm garlic sauce and garnish with herbs if desired. Serve immediately.

Notes

  • Chicken thighs stay juicier than breasts when grilling. Pound breasts to even thickness for consistent cooking.
  • Cornstarch helps thicken the cream sauce properly. Don’t skip this step.
  • For dairy-free version, use coconut cream and plant-based butter with cornstarch slurry.
  • Store components separately for up to 3-4 days. Reheat with splash of liquid to loosen sauce.

Nutrition

Find it online: https://www.benefitiany.com/grilled-chicken-broccoli-bowls/