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Whenever I'm after a fresh and filling meal on a weeknight, these Grilled Chicken & Broccoli Bowls with silky garlic sauce come to mind. You've got juicy, grilled chicken, crisp-tender broccoli, and a richly garlicky sauce that wakes up your taste buds. It's a simple way to mix lean protein with a medley of veggies that takes little effort for loads of taste.
I first threw together these bowls on a hectic Tuesday, and my whole family couldn't stop talking about the sauce—they totally cleaned their bowls. Now, it’s our weekly go-to when I need an easy meal that still feels like a treat.
Tasty Ingredients
- Lemon juice: adds a tang that freshens up the sauce Try to squeeze it yourself for the brightest flavor
- Fresh garlic: gives the sauce its kick and a boost to your immune system Firm, tightly wrapped bulbs are best
- Greek yogurt: is the heart of that creamy sauce Thick kinds give more protein and a luscious texture
- Salt and pepper: bring out the flavors of your whole dish Go for chunky kosher salt and cracked pepper for extra pop
- Olive oil: helps your chicken come out juicy and infuses the marinade with full flavor Use the cold-pressed sort if you can
- Broccoli florets: bring crunchy freshness to each bite Use fresh for best flavor, but frozen works if that's what you've got
- Boneless skinless chicken breasts: quick-cooking and lean Make sure they're all an even thickness for best grilling
Simple Step-by-Step
- Assemble the Bowls:
- First, load up your bowl with the steamed veggies. Layer on the sliced chicken next and spoon on lots of that garlicky sauce at the end.
- Rest and Slice the Chicken:
- Let your chicken sit for a couple minutes after it's off the grill so it keeps its juices. Then cut it thin, slicing across the grain for the softest strips.
- Make the Creamy Garlic Sauce:
- Grab a bowl and mix Greek yogurt, minced garlic, lemon juice, plus loads of salt and pepper. Keep whisking till it’s nice and blended—taste, then tweak as you like.
- Grill the Chicken:
- Preheat your grill or pan and smooth a little oil over it so nothing sticks. Cook the chicken for around six to seven minutes each side, aiming for grill marks and a little firmness. Juices should run clear or a thermometer should read 165.
- Prep the Broccoli:
- Chop broccoli into little florets and steam till they're a bright green and fork-tender—about three to five minutes. A quick dunk in boiling water, or pop them in the microwave for two minutes, works too.
- Marinate the Chicken:
- Dry your chicken breasts and coat them in olive oil with salt and pepper. Make sure you cover every bit, then let the pieces soak up flavor for at least fifteen minutes.
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I’m all about Greek yogurt—it makes the sauce thick but light, so good that my kids ask for extra just to eat it by the spoon. It reminds me of eating outside on warm evenings after soccer games, when everyone makes their own bowls the way they like.
Leftover Storage Tricks
Tuck extra broccoli and chicken in separate sealed containers and keep them cold—they'll be good for up to four days. Store your creamy garlic sauce in its own jar so the tang stays fresh. Gently warm up broccoli and chicken in the microwave, then add a fresh spoonful of sauce right before you eat.
Easy Ingredient Swaps
Out of chicken? Turkey cutlets or even shrimp bring a new spin. Go vegetarian with firm cubes of tofu—just dry them off and let them marinate like the chicken. If Greek yogurt isn't handy, strain regular plain yogurt to thicken it up, then you're good to go for the sauce.
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Ways to Serve It Up
Toss in brown rice, tender quinoa, or cauliflower rice under your bowl to make it more filling. Top with crunchy snap peas or quick-pickled carrots for color and extra bite. A sprinkle of toasted nuts or sesame seeds on top adds something special.
Background & Traditions
Dishes like these take cues from cultures worldwide—Mediterranean and Asian foods often pair grilled meats and fresh veggies with a tangy yogurt or garlic sauce. Here, those roots mix into a fast, wholesome meal that's an easy win on busy nights.
FAQs About the Recipe
- → How do I make it vegetarian?
Just use tofu or tempeh instead of chicken. Grill them like you would the meat. The garlic sauce goes great with plant proteins too.
- → Which extra veggies would taste good here?
Try carrots, zucchini, bell peppers, or snap peas—steam or grill them with the broccoli for more crunch and color.
- → Can I meal prep this ahead of time?
Definitely. Keep the chicken, broccoli, and sauce all in their own containers. When you’re hungry, throw it all together and add the sauce for full flavor.
- → Easy way to keep it gluten-free?
Switch out regular soy sauce for gluten-free soy sauce or go with coconut aminos to avoid gluten completely.
- → How do I make chicken stay juicy when grilling?
Let it soak in the marinade well, then grill on medium-high heat and don’t overcook. Rest the chicken first before cutting it up.