Grilled Chicken & Broccoli Bowls
A delightful dish featuring grilled chicken, roasted broccoli, and a creamy garlic sauce, perfect for busy weeknights or impressing guests.
Ingredients
For the chicken and broccoli
- 2 pieces boneless, skinless chicken breasts Season with olive oil, salt, and pepper.
- 2 cups broccoli florets Roast until crisp-tender.
- 1 cup cooked grains (rice, quinoa, or couscous) Choose based on your preference.
For the creamy garlic sauce
- 3 cloves garlic, minced Sauté until fragrant.
- 1/2 cup heavy cream Can substitute with low-fat milk or dairy-free option.
- 2 tablespoons butter For sautéing garlic.
- 2 tablespoons olive oil Used for cooking chicken and broccoli.
- 1 tablespoon lemon juice Enhances flavor of the broccoli.
- Salt and black pepper, to taste Season throughout the recipe.
For garnish (optional)
- Fresh parsley or chives Adds vibrant finishing touch.
Instructions
Preparation
- Season chicken breasts with olive oil, salt, pepper, and any additional spices. Grill over medium-high heat for 7-8 minutes on each side until cooked through.
- Toss broccoli florets with olive oil, lemon juice, and a pinch of salt. Spread on a baking sheet and roast in a preheated oven at 400°F for 15-20 minutes until crisp-tender.
- Prepare grains according to package instructions, fluff with a fork, and keep warm.
Sauce Preparation
- In a saucepan over medium heat, melt butter and add minced garlic. Sauté for a minute until fragrant.
- Stir in heavy cream, seasoning with salt and pepper. Simmer until sauce thickens to your liking.
Assembly
- In serving bowls, layer cooked grains, sliced grilled chicken, and roasted broccoli. Drizzle creamy garlic sauce on top.
- Garnish with fresh herbs if desired.
Notes
Store leftovers separately in airtight containers; chicken and broccoli last 3-4 days in the fridge. Reheat before serving.