Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs in place of chicken breasts. Chicken thighs are juicier and more flavorful, but they will require a slightly longer cooking time. Just ensure they reach an internal temperature of 165°F (74°C) before serving.

Can I make the creamy garlic sauce dairy-free?

Absolutely! To make the creamy garlic sauce dairy-free, simply replace the Greek yogurt with a plant-based yogurt such as coconut or almond yogurt. This will keep the sauce creamy without any dairy.

How can I store leftovers from this recipe?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop. For longer storage, you can freeze the chicken and broccoli separately from the sauce for up to 2 months.

What other vegetables can I add to the bowl?

Feel free to add or swap other vegetables based on your preferences. Roasted carrots, sweet potatoes, or sautéed spinach would all complement the chicken and broccoli nicely. Feel free to get creative and experiment with different combinations!

Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce

Name: Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 cups broccoli florets; 2 tbsp olive oil; Salt & black pepper to taste; 1/2 cup Greek yogurt; 2 garlic cloves, minced; 1 tbsp lemon juice; 1 tbsp chopped fresh parsley; 1/4 tsp paprika; Cooked rice or quinoa (for serving)

Description

Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce is a healthy and delicious meal that’s quick to prepare. It combines juicy grilled chicken, roasted broccoli, and a creamy garlic sauce made with Greek yogurt. This dish is high in protein, rich in fiber, and perfect for a light, nutritious meal.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 cups broccoli florets
2 tbsp olive oil
Salt & black pepper to taste
1/2 cup Greek yogurt
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1/4 tsp paprika
Cooked rice or quinoa (for serving)

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Instructions

Season the chicken breasts with salt, black pepper, and 1 tablespoon of olive oil. Grill the chicken on medium-high heat until fully cooked (about 6-8 minutes per side). Once cooked, slice the chicken into thin strips.
Toss the broccoli florets with the remaining olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 15 minutes, or grill until tender and slightly charred.
In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, chopped parsley, and paprika. Stir until smooth and well combined.
Serve the grilled chicken slices and roasted broccoli over a bed of cooked rice or quinoa. Drizzle generously with the creamy garlic sauce and garnish with extra parsley if desired.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
For extra creaminess, you can add a splash of olive oil or mix in some grated Parmesan cheese to the garlic sauce.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
Feel free to substitute the broccoli with other vegetables like kale or spinach if preferred.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 250mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 35g
Cholesterol: 75mg