Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce Recipe

Introduction

This Grilled Chicken and Broccoli Bowl with Creamy Garlic Sauce is a flavorful and wholesome meal perfect for any day of the week. The tender grilled chicken pairs beautifully with sautéed broccoli and a rich, garlicky cream sauce that brings it all together.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh broccoli florets
• 4 garlic cloves, minced
• 1 cup heavy cream
• 3 tbsp low-sodium soy sauce
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil (for sautéing broccoli)

Instructions

1. Step 1: Marinate the chicken in soy sauce, 2 minced garlic cloves, and lemon juice for at least 30 minutes in the refrigerator.
2. Step 2: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear.
3. Step 3: While the chicken grills, heat olive oil in a skillet over medium heat. Add the broccoli florets and sauté for 5-7 minutes until tender but still bright green. Season with salt and pepper to taste.
4. Step 4: In a small saucepan over low heat, combine the heavy cream, remaining 2 minced garlic cloves, soy sauce, and any leftover marinade (be sure to cook it thoroughly). Heat the sauce until warmed through, stirring occasionally.
5. Step 5: Slice the grilled chicken breasts. Assemble bowls by placing the sautéed broccoli at the bottom, topping it with sliced chicken, and drizzling the creamy garlic sauce over everything. Serve immediately.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the creamy sauce for a mild kick.
• Substitute broccoli with other vegetables like asparagus or green beans depending on preference or season.
• Use Greek yogurt instead of heavy cream for a lighter, tangier sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the chicken. You can also keep the sauce separate and warm it just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust grilling time as thighs may take a bit longer to cook through.

Is there a way to make this recipe dairy-free?

You can substitute the heavy cream with coconut milk or another dairy-free cream alternative to keep the sauce creamy without dairy.

Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

Enjoy a flavorful and healthy meal with these Grilled Chicken and Broccoli Bowls topped with a rich and creamy garlic sauce. Tender grilled chicken breasts are marinated in a tangy soy and lemon mixture, paired with sautéed vibrant broccoli, and finished with a luscious homemade garlic cream sauce. Perfect for a wholesome lunch or dinner that balances protein and greens with a delicious twist.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp low-sodium soy sauce
• 4 garlic cloves, minced (divided)
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste

Broccoli

• 2 cups fresh broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste

Creamy Garlic Sauce

• 1 cup heavy cream
• Remaining minced garlic cloves (from the 4 cloves divided between marinade and sauce)
• Remaining soy sauce and any leftover marinade (cooked)

Instructions

1. Marinate the Chicken: In a bowl, combine 3 tablespoons low-sodium soy sauce, half of the minced garlic cloves, and 2 tablespoons freshly squeezed lemon juice. Place the 4 boneless, skinless chicken breasts into the marinade, coating evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
2. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off excess liquid. Grill the chicken for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Once done, set aside to rest for a few minutes before slicing.
3. Sauté the Broccoli: While the chicken grills, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 2 cups of fresh broccoli florets and sauté for 5 to 7 minutes until the broccoli is tender yet still vibrant green. Season with salt and pepper to taste, then remove from heat.
4. Prepare the Creamy Garlic Sauce: In a small saucepan over low heat, combine 1 cup heavy cream, the remaining minced garlic cloves, any leftover soy sauce, and the cooked leftover marinade from the chicken. Stir occasionally and heat through gently, allowing the sauce to thicken slightly without boiling.
5. Assemble the Bowls: Slice the rested grilled chicken into strips. In individual serving bowls, place the sautéed broccoli at the bottom, arrange sliced chicken on top, and generously drizzle with the warm creamy garlic sauce. Serve immediately for best flavor and texture.

Notes

• Marinating the chicken for longer (up to 2 hours) can enhance the flavor even more.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• Broccoli can be steamed instead of sautéed if preferred, but sautéing adds extra flavor from the olive oil.
• Use heavy cream to achieve a rich, velvety garlic sauce. For a lighter option, substitute with half-and-half.
• Leftover grilled chicken makes a great lunch addition or salad topper the next day.

Keywords: Grilled chicken, broccoli bowl, creamy garlic sauce, healthy dinner, easy grilling recipe, low sodium soy sauce, sautéed broccoli