Grilled Chicken & Broccoli Bowls

This hearty chicken and broccoli bowl has become my weeknight lifesaver when I need something satisfying yet nutritious that doesn’t keep me in the kitchen all evening. The combination of tender grilled chicken and vibrant broccoli gets elevated with a silky garlic cream sauce that transforms simple ingredients into something truly crave-worthy.

I first created this recipe when trying to recreate a dish from our favorite date night restaurant. After several attempts perfecting the garlic sauce, my husband now requests these bowls almost weekly instead of suggesting takeout!

Ingredients

• Boneless skinless chicken breasts: the lean protein foundation that grills quickly and absorbs flavors beautifully. Look for even sized pieces for consistent cooking.
• Fresh broccoli florets: provides vibrant color and nutrition. Choose tight dark green heads with no yellowing for best flavor.
• Olive oil: use a good quality extra virgin for the best flavor in the sauce.
• Garlic cloves: fresh is essential here as it forms the flavor base of the sauce. Look for firm bulbs with no sprouting.
• Heavy cream: creates the luxurious texture in the sauce. Full fat works best for proper thickening.
• Parmesan cheese: freshly grated makes all the difference for melting smoothly into the sauce. Avoid pre grated varieties with anticaking agents.
• Salt and pepper: seasoning is simple but crucial. Freshly ground black pepper provides the best flavor.

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously with salt and pepper on both sides. Preheat your grill to medium high heat for about 10 minutes. Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. The chicken should have beautiful grill marks and be just cooked through without drying out. Let rest for 5 minutes before chopping into bite sized pieces to keep the juices intact.

Blanch the Broccoli:

Bring a large pot of water to a rolling boil and add a tablespoon of salt. The water should taste like seawater. Prepare an ice bath in a large bowl. Add the broccoli florets to the boiling water and cook for exactly 2 to 3 minutes until bright green but still firm. Immediately drain and plunge into the ice bath to stop the cooking. This technique preserves the bright color and perfect texture. Drain thoroughly after cooling.

Create the Garlic Sauce:

Heat olive oil in a saucepan over medium heat until it shimmers. Add minced garlic and cook for exactly 60 seconds stirring constantly until fragrant but not browned. Burned garlic will ruin the sauce. Pour in the heavy cream and bring to a gentle simmer without boiling. Reduce heat to low and gradually stir in the Parmesan cheese until completely melted and smooth. The sauce should coat the back of a spoon. Season with salt and pepper to taste.

Assemble the Bowls:

In a large mixing bowl gently combine the chopped chicken and blanched broccoli. Pour the warm garlic sauce over the ingredients and fold everything together with a spatula until evenly coated. Be gentle to avoid breaking up the broccoli florets. Divide the mixture equally between four serving bowls. Finish with a light sprinkle of additional Parmesan cheese if desired.

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The garlic sauce is truly the heart of this recipe. I discovered the importance of cooking the garlic just until fragrant but never brown during a cooking class in Italy. The instructor explained that properly cooked garlic creates a sweet aromatic base while overcooked garlic turns bitter and dominates the dish. This small technique made all the difference in my home cooking.

Make Ahead Options

This recipe works beautifully for meal prep. You can grill the chicken and blanch the broccoli up to three days ahead and store them separately in airtight containers in the refrigerator. The garlic sauce can be made up to two days ahead and gently reheated on the stovetop with a splash of milk to thin it if needed. When ready to serve, simply warm the chicken and broccoli before combining with the freshly heated sauce. The components reheat best separately to maintain their perfect textures.

Ingredient Substitutions

While this recipe shines with its classic ingredients, you can easily adapt it to what you have available. Boneless chicken thighs can replace chicken breasts for a more tender result with slightly higher fat content. Cauliflower works wonderfully instead of broccoli for a different flavor profile but similar texture. For a lighter version, substitute half and half for heavy cream though the sauce will be slightly thinner. Plant based eaters can use firm tofu or tempeh instead of chicken and nutritional yeast in place of Parmesan for a dairy free option.

Serving Suggestions

These bowls are complete on their own, but pairing them with the right sides can elevate your meal. Serve over cooked brown rice or quinoa to add wholesome grains and make the meal more substantial. For a lower carb option, cauliflower rice works beautifully. A simple side salad with lemon vinaigrette adds freshness and balances the richness of the sauce. For entertaining, I like to set up a build your own bowl bar with the components separated and additional toppings like toasted pine nuts, lemon wedges, and fresh herbs.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli. Skip the blanching step and simply thaw the broccoli completely, then pat dry with paper towels before combining with the sauce. The texture will be slightly softer than fresh broccoli.

→ How can I make this dish dairy-free?

For a dairy-free version, replace heavy cream with full-fat coconut milk and omit the Parmesan cheese. Add 1-2 tablespoons of nutritional yeast and an extra clove of garlic for flavor. You may need to thicken the sauce with 1 teaspoon of cornstarch mixed with water.

→ Can I prepare components of this dish ahead of time?

Absolutely! Grill the chicken and blanch the broccoli up to 2 days in advance, storing them separately in airtight containers in the refrigerator. Make the sauce fresh when ready to serve, then combine all components and reheat gently.

→ What can I serve with these bowls?

These bowls pair wonderfully with cooked quinoa, brown rice, or cauliflower rice as a base. For a lower-carb option, serve over zucchini noodles. A simple side salad with lemon vinaigrette also complements the rich flavors nicely.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. Without a thermometer, ensure the meat is no longer pink in the center and the juices run clear. For this recipe, 6-7 minutes per side on medium-high heat is typically sufficient for average-sized chicken breasts.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and often yield juicier results. Adjust grilling time to about 5-6 minutes per side, as thighs typically cook faster than breasts. Ensure they reach 165°F (74°C) internal temperature before chopping.