Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Juicy grilled chicken, crispy broccoli, fluffy rice, and a creamy garlic sauce that’s so good you’ll want to put it on everything. This easy, protein-packed meal is perfect for busy weeknights, meal prep, or whenever you need a foolproof, delicious dinner.
Ingredients
For the Bowls:
- 1.5 lbs chicken breasts or thighs for extra juiciness
- 2 heads broccoli or 1 bag frozen florets
- 1 cup rice white, brown, or cauliflower rice
- 1 lemon zest + juice
- 2 tbsp olive oil
- Salt and pepper to taste
For the Creamy Garlic Sauce:
- ½ cup Greek yogurt or sour cream/mayo
- 3 garlic cloves minced (or 1 tsp garlic powder)
- 2 tbsp mayo optional, for extra creaminess
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- Water to thin as needed
- Salt and pepper to taste
Instructions
- Marinate chicken in olive oil, lemon zest, salt, and pepper. Let sit while prepping other ingredients.
- Chop broccoli into florets, toss with olive oil, salt, and pepper, and roast at 425°F (220°C) for 15-20 minutes until crispy.
- Cook rice according to package instructions.
- Grill or pan-fry chicken over medium heat for about 5-7 minutes per side until golden and cooked through.
- Mix yogurt, mayo, garlic, lemon juice, honey, salt, and pepper to make the sauce. Add water to thin if needed.
- Assemble bowls with rice, chicken, and broccoli. Drizzle with creamy garlic sauce and serve immediately.
Notes
- Swap chicken for tofu or chickpeas for a vegetarian option.
- Use cauliflower rice for a low-carb version.
- The creamy garlic sauce can be used as a dip or sandwich spread.
- Store sauce in the fridge for up to 5 days.