Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
A 30-minute weeknight dinner featuring tender grilled chicken, crisp broccoli, and a zesty creamy garlic lemon sauce served over quinoa or rice. A flavorful, balanced meal that feels indulgent yet wholesome.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: dinner
- Method: Grilling
- Cuisine: American
- Diet: Healthy
Ingredients
4 boneless, skinless chicken breasts
2 cups broccoli florets
1 cup uncooked quinoa or rice
4 cloves garlic, minced
1/4 cup mayonnaise
2 tbsp Greek yogurt or sour cream
Juice of 1 lemon
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp black pepper
Optional: chopped green onions or sesame seeds for garnish
Instructions
Preheat grill or grill pan to medium-high heat.
Season chicken breasts with salt and pepper. Grill for 6–7 minutes per side until fully cooked.
Meanwhile, steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Toss with 1 tbsp olive oil.
In a bowl, mix mayonnaise, Greek yogurt, garlic, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
Cook quinoa or rice according to package instructions.
Assemble bowls: base with cooked quinoa/rice, top with grilled chicken, broccoli, and spoon sauce over the bowl.
Notes
Use frozen broccoli if fresh is unavailable; thaw and drain well before steaming.
For a low-carb option, serve over zucchini noodles or cauliflower rice.
Chill leftover sauce in an airtight container for up to 2 days. Reheat sauces gently to prevent separation.