Grilled Chicken with Broccoli

This grilled chicken and broccoli bowl has transformed my weeknight dinner routine, offering the perfect balance of protein, veggies, and that irresistible creamy garlic sauce that ties everything together beautifully.

I first created this recipe when trying to find healthier alternatives to takeout. My family was skeptical at first but now they request these bowls at least once a week. The creamy garlic sauce was the game changer that won everyone over.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and absorb the marinade beautifully. Look for organic or free-range options when possible
• Broccoli florets: Offer fiber, vitamins, and a perfect texture contrast. Choose bright green heads with tight florets
• Olive oil: Helps tenderize the chicken and adds healthy fats. Extra virgin gives the best flavor
• Greek yogurt: Creates the creamy base for our sauce without heavy cream. Full fat works best for richness
• Fresh garlic cloves: Provide that distinctive aromatic punch. Always choose firm bulbs without sprouts
• Lemon juice: Brightens the sauce with acidity. Fresh lemons yield significantly better flavor than bottled juice
• Salt and pepper: Balance and enhance all the flavors. Kosher salt and freshly ground pepper make a noticeable difference

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil, salt, and pepper in a bowl large enough for the chicken breasts. Add the chicken and turn several times to ensure even coating on all surfaces. Allow to rest for 15 minutes at room temperature, which helps the meat cook more evenly and absorb flavors.

Prepare the Broccoli:

While the chicken marinates, steam the broccoli florets until they reach that perfect tender crisp stage, about 3 to 5 minutes. They should be bright green and easily pierced with a fork but still have some resistance. Immediately remove from heat to prevent overcooking.

Grill the Chicken:

Heat your grill or grill pan to medium-high heat. Once hot, place the marinated chicken breasts on the grates. Grill for 6 to 7 minutes per side until the internal temperature reaches 165°F. You want those beautiful grill marks for both flavor and presentation.

Create the Creamy Garlic Sauce:

In a small bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper. Whisk thoroughly until the mixture is completely smooth and the garlic is well incorporated. Taste and adjust seasonings as needed.

Rest and Slice the Chicken:

Remove the chicken from the grill and let it rest for 2 to 3 minutes on a cutting board. This allows the juices to redistribute throughout the meat. Then slice against the grain into even pieces about half an inch thick.

Assemble the Bowls:

Start with a base of steamed broccoli arranged around the bowl. Place the sliced grilled chicken in the center. Drizzle generously with the creamy garlic sauce allowing it to cascade over both the chicken and broccoli.

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The garlic is truly the star of this sauce. I discovered that letting the minced garlic sit in the lemon juice for just a few minutes before adding the yogurt mellows its harshness while preserving that gorgeous flavor. My daughter who usually picks out anything green loves this broccoli because the sauce makes everything taste special.

Make It a Complete Meal

These bowls are incredibly versatile. For a more substantial meal add a base of brown rice, quinoa, or cauliflower rice. The neutral flavors of these grains complement the savory chicken and tangy sauce perfectly. You can prepare a large batch of grains at the beginning of the week to make assembly even quicker.

Storage and Meal Prep

For meal prep, store the components separately. Keep the grilled chicken and steamed broccoli in airtight containers in the refrigerator for up to 3 days. Store the sauce separately in a small jar or container. When ready to eat, reheat the chicken and broccoli gently in the microwave then add the cold sauce for a temperature contrast that works surprisingly well.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work beautifully for a more tender result. For the vegetables, consider swapping broccoli for asparagus, Brussels sprouts, or green beans depending on the season. The sauce can be made with sour cream instead of Greek yogurt for a tangier result, or plant-based yogurt for a dairy-free option.

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Frequently Asked Questions

→ How do I ensure my chicken stays juicy?

Marinating the chicken before grilling helps lock in moisture. Also, avoid overcooking and use a meat thermometer to ensure it reaches 165°F.

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just steam it as directed, but adjust the cooking time since frozen broccoli cooks faster.

→ What can I use instead of Greek yogurt in the sauce?

You can substitute sour cream or mayonnaise for Greek yogurt, though the flavor and texture will differ slightly.

→ Can I make the sauce ahead of time?

Yes, the creamy garlic sauce can be made ahead and stored in the refrigerator for up to two days. Stir before using.

→ What other vegetables pair well with this dish?

Try adding roasted sweet potatoes, asparagus, or sautéed spinach for additional variety.