Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
