Let me tell you something—there’s a little magic in bowls. Yes, bowls. Not plates, not fancy platters. Just honest, humble, good ol’ bowls. Why? Because everything snuggles together in there. The sauce soaks into the rice, the broccoli gets a little cozy with the grilled chicken, and the whole thing just feels… right. And today, I’m sharing one of my absolute go-to’s: Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce.
I first came up with this dish on a busy Wednesday. You know those days—where you feel like you’ve already lived a week by 3 PM. I had chicken breasts defrosting, some broccoli that needed to be used up, and a little container of leftover garlic sauce from a weekend dinner. I threw them all in a bowl over warm rice… and let me tell you, I felt like a queen sitting down to eat that. My kids? They licked the bowl. Literally. And I thought, well now—that’s a keeper.
So now it’s become one of our “repeat” meals. It’s simple, it’s quick, it’s full of good stuff, and it feels like a warm hug after a long day. Plus, it’s super customizable. You can swap in your favorite grains, add more veggies, or spice it up. But the base of grilled chicken and broccoli bowls stays just perfect.
Why these grilled chicken and broccoli bowls are perfect for busy days
You don’t need a ton of time. You don’t need a ton of ingredients. But what you do get is a balanced meal full of protein, fiber, flavor, and creaminess that hits all the right spots. These grilled chicken and broccoli bowls are:
- Quick to make
- Family-friendly
- Easy to prep ahead
- Healthy but satisfying
- Budget-friendly
And let’s be honest—who doesn’t love a good bowl where you can mix and match your bites? There’s something comforting about knowing that dinner will be easy, warm, and everyone will actually eat it without asking, “What’s this green thing?”
Ingredients you’ll need
Let’s keep it real and simple. This recipe is flexible and forgiving, but here’s my tried-and-true version of grilled chicken and broccoli bowls with creamy garlic sauce.
For the bowls:
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets (fresh or frozen)
- 2 cups cooked rice (white, brown, or jasmine)
- Olive oil
- Salt & pepper
- Paprika (optional, for extra flavor)
For the creamy garlic sauce:
- 1 cup plain Greek yogurt (or sour cream)
- 1 clove garlic, finely minced (or more if you love garlic like I do!)
- 2 tablespoons mayonnaise
- Juice of ½ lemon
- Salt & pepper to taste
- A splash of water to thin if needed
Optional toppings:
- Chopped parsley
- Crushed red pepper flakes
- A sprinkle of shredded cheese
- Sliced avocado
- Toasted sesame seeds
This combination is nourishing and well-balanced, plus most of these are pantry or fridge staples. That’s what I love about recipes like this—you don’t have to run to the store or follow a gourmet guide. It’s just dinner, the way dinner should be.
Step-by-step: How to make grilled chicken and broccoli bowls
Step 1: Prepare the chicken
Season the chicken breasts with salt, pepper, and a little paprika if you like some smoky depth. Brush them lightly with olive oil. You can grill them on an outdoor grill or a stovetop grill pan—either works fine. Grill for about 5–6 minutes per side or until fully cooked and lightly charred. Let them rest for a few minutes, then slice thinly.
Step 2: Steam or roast the broccoli
While the chicken is cooking, steam or roast your broccoli. I usually toss the florets with a bit of olive oil and roast them in the oven at 200°C (about 400°F) for 15 minutes until they’re slightly crisp. You can also steam them if you want them soft and tender.
Step 3: Cook the rice
Make your rice however you like. I usually use jasmine rice or brown rice in a rice cooker. You can also use leftover rice—just reheat it with a splash of water to fluff it back up.
Step 4: Make the creamy garlic sauce
In a small bowl, mix the yogurt, mayo, garlic, lemon juice, salt, and pepper. Stir until smooth. Add a little water if it’s too thick—you want it creamy but drizzle-able. Taste it. Need more lemon? Add a squeeze. Want more garlic? You know what to do.
Step 5: Assemble the bowls
Start with a scoop of rice. Top with sliced grilled chicken and broccoli. Drizzle the creamy garlic sauce generously over everything. Sprinkle with toppings if you’re feeling fancy. And that’s it—you’ve just made the coziest, most comforting grilled chicken and broccoli bowl your kitchen has ever seen.
Make-ahead tips for busy parents (or hungry people in general)
These bowls are meal-prep friendly, which means you can cook everything ahead and just assemble when ready. I usually make a big batch of grilled chicken and broccoli, keep the sauce in a jar in the fridge, and heat everything as needed.
If you’re short on time during the week, you can even:
- Use rotisserie chicken instead of grilling
- Buy pre-chopped broccoli or frozen florets
- Cook a big batch of rice on Sunday and store it in the fridge
Dinner in 5 minutes flat? Yes, please.
Fun variations for every taste
The beauty of bowl meals is that you can change things up depending on your mood or pantry.
Want a Mediterranean twist?
Add olives, cucumber, and feta. Swap the garlic sauce for tzatziki.
Need something spicy?
Add chili flakes or a touch of hot sauce to the garlic sauce.
Going low-carb?
Swap rice for cauliflower rice or cooked quinoa.
Feeding picky eaters?
Let everyone build their own bowl. Put the ingredients out like a buffet—kids love having control over their plates!
Why everyone loves grilled chicken and broccoli bowls
They’re not just healthy. They’re not just tasty. They’re both. That creamy garlic sauce ties everything together like a warm blanket on a cold day. And the grilled chicken? Juicy, flavorful, and just a little charred—exactly how it should be.
Even my husband, who usually gives me the ol’ “Where’s the sauce?” line, loves this one. And my teenager? He takes leftovers to school the next day and doesn’t complain. That’s a miracle in itself.
These grilled chicken and broccoli bowls are simple, but they’ve got heart. They’re the kind of food that makes you feel cared for, even if you’re eating alone at the kitchen counter while scrolling through emails.
FAQ – Everything you might be wondering
Can I make this dairy-free?
Yes! Use a dairy-free yogurt and skip the mayo or use a vegan version. The garlic flavor still shines through.
Can I use other veggies?
Totally. Try carrots, zucchini, bell peppers, or snap peas. Roast or steam—whatever works for you.
Is this kid-friendly?
Absolutely. You can leave out the garlic if your kids are sensitive to it, or serve sauce on the side.
Can I make it vegetarian?
Yep. Swap the grilled chicken for grilled tofu, roasted chickpeas, or sautéed mushrooms.
How long does it last in the fridge?
Cooked ingredients last about 3 days in the fridge. The sauce keeps well for up to 5 days.
Can I freeze the chicken?
Yes. Slice and freeze cooked chicken in portions. Just reheat and add to your bowl later!
Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
Ingredients
- 2 chicken breasts
- 2 cups broccoli florets
- 2 cups cooked rice
- Olive oil salt, pepper, paprika
- Creamy Garlic Sauce:
- 1 cup Greek yogurt
- 2 tbsp mayo
- 1 clove garlic minced
- Juice of ½ lemon
- Salt & pepper
Instructions
- Grill seasoned chicken until golden and cooked through. Roast or steam broccoli. Cook rice. Mix garlic sauce ingredients in a bowl. Build bowls with rice, chicken, broccoli, and a drizzle of sauce. Add toppings as desired.
