I created this recipe to be a delicious, healthy weeknight meal—featuring juicy, seasoned grilled chicken, tender broccoli, hearty rice or quinoa, and a tangy creamy garlic sauce that brings it all together. Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love this dish because it’s flavor-packed yet simple to make. The chicken is marinated with spices and lime juice for juiciness, and the broccoli adds a satisfying bite. The creamy garlic sauce adds tang and richness that ties everything together, making it perfect for meal prepping since it stays fresh in the fridge for days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 Tbsp olive oil
1 tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
Juice of 1 lime
For the Creamy Garlic Sauce:
½ cup mayonnaise
¼ cup sour cream
2 cloves garlic, minced
1 Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
For the Bowls:
1 lb broccoli florets (steamed or roasted)
2 cups cooked rice or quinoa
Lime wedges, for serving

directions

I toss the chicken with olive oil, paprika, garlic powder, salt, pepper, cayenne (if using), and lime juice. Then I let it marinate for at least 30 minutes or up to 24 hours.
I grill or pan-fry the chicken over medium-high heat for about 5–7 minutes per side, until it’s cooked through and slightly charred. After cooking, I let it rest before slicing.
I whisk together the mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until the sauce is smooth and creamy.
I divide the rice or quinoa into bowls, top with steamed or roasted broccoli and sliced chicken, drizzle with the creamy garlic sauce, and serve with lime wedges.

Servings and timing

Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4 servings

Variations

Vegetarian option: I swap the chicken for grilled tofu or chickpeas.
Different grains: I use farro or barley when I want a change from rice or quinoa.
Extra spice: I add more cayenne or chili flakes to the marinade for extra heat.
More veggies: I sometimes throw in bell peppers, zucchini, or avocado for added flavor and texture.

storage/reheating

I store the chicken, broccoli, rice or quinoa, and sauce in separate airtight containers in the fridge for up to 4 days. When I reheat, I warm the chicken and broccoli in the microwave or on the stovetop, and I add the sauce fresh to keep its creamy texture. I also freeze the chicken and rice for up to a month, but I prefer the broccoli fresh.

FAQs

How can I make this dish spicier?

I add extra cayenne pepper to the chicken marinade or mix a bit of hot sauce into the creamy garlic sauce.

Can I use frozen broccoli instead of fresh?

Yes, I steam or roast frozen broccoli just like fresh, and it works great in this recipe.

Can I prep this meal ahead of time?

Absolutely. I often marinate the chicken the night before and pre-cook the grains to make dinner super quick.

How can I make this dish dairy-free?

I use dairy-free mayo and sour cream alternatives, and the sauce still comes out rich and delicious.

What other proteins work well here?

I’ve used grilled shrimp, beef strips, or even tempeh, and they all pair beautifully with the garlic sauce and veggies.

Conclusion

These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are a staple in my kitchen. They’re healthy, satisfying, and versatile enough to adapt to different tastes and diets. I love how easy they are to put together and how well they store for future meals.