Description
These Delicious Grilled Chicken Broccoli Bowls feature marinated and perfectly grilled chicken thighs or breasts paired with charred broccoli, all topped with a luscious creamy garlic sauce made from Greek yogurt or sour cream. Served over your choice of quinoa, brown rice, or farro, and optionally garnished with fresh veggies like cherry tomatoes, red onion, and avocado, this wholesome bowl offers a balanced, flavorful meal packed with protein and fresh ingredients.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Broccoli
- 3 cups fresh broccoli florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Garlic Sauce
- ½ cup Greek yogurt or sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh herbs (parsley, chives, or dill), chopped
- Salt and black pepper, to taste
- 2-3 tablespoons water or milk, to thin sauce as needed
Optional Toppings and Bowls
- 2 cups cooked quinoa, brown rice, or farro
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- 1 avocado, cut into chunks
Instructions
- Prepare Your Chicken: Pound the chicken to an even thickness if necessary to ensure uniform cooking. In a bowl, marinate the chicken with olive oil, lemon juice, dried oregano, paprika, garlic powder, onion powder, salt, and black pepper. Let it rest for at least 30 minutes to absorb the flavors.
- Get the Broccoli Ready: Wash and cut the broccoli into bite-sized florets. Toss them in olive oil, salt, and black pepper to season before grilling.
- Whip Up the Creamy Garlic Sauce: In a mixing bowl, combine Greek yogurt or sour cream with minced garlic, fresh lemon juice, extra virgin olive oil, and chopped fresh herbs. Season with salt and black pepper. Adjust the sauce’s consistency by adding water or milk a tablespoon at a time until desired creaminess is reached.
- Grill the Chicken: Preheat your grill to medium-high heat and oil the grill grates to prevent sticking. Grill the marinated chicken for 5 to 7 minutes on each side or until thoroughly cooked and no longer pink inside. Remove from the grill and allow the chicken to rest for a few minutes before slicing.
- Grill the Broccoli: Adjust the grill heat to medium. Place the seasoned broccoli florets on the grill and cook for 5 to 8 minutes, turning occasionally, until they are tender-crisp with a nice charred exterior.
- Assemble Your Bowls: Start by placing your choice of cooked grains in each bowl if using. Add sliced grilled chicken and grilled broccoli. Drizzle generously with the creamy garlic sauce and garnish with optional fresh veggies such as halved cherry tomatoes, thinly sliced red onion, and avocado chunks for added flavor and texture.
Notes
- Marinate the chicken for longer (up to 4 hours) for more intense flavor.
- You can substitute chicken breasts with thighs depending on your preference for juiciness.
- Adjust the creamy garlic sauce with water or milk to your preferred thickness.
- Grill vegetables of choice along with broccoli for variation.
- Use a grill pan or stovetop grill if outdoor grilling is not available.
- Leftover grilled chicken and broccoli can be stored in the refrigerator for up to 3 days.
