The Art of Perfect Healthy Bowl Mastery

Perfect Chicken Marination

Master the technique of creating flavorful marinade that tenderizes chicken while building complex herb and garlic flavors.

Grilling Excellence Mastery

Learn the art of achieving perfect grill marks and juicy interior while maintaining optimal chicken breast texture.

Broccoli Cooking Precision

Perfect the timing for bright green, tender-crisp broccoli that retains nutrients and beautiful color.

Creamy Sauce Development

Master the balance of yogurt, herbs, and seasonings that creates luxurious yet healthy garlic sauce.

Bowl Assembly Artistry

Learn optimal component arrangement and sauce distribution that creates visually stunning, balanced bowls.

Expert Tips for Perfect Grilled Chicken & Broccoli Bowls

Marinating Time: Allow at least 1 hour for chicken to marinate, but overnight gives even better flavor penetration.

Grill Temperature: Maintain medium-high heat for perfect grill marks without burning the outside before inside cooks.

Broccoli Texture: Cook until bright green and tender-crisp - overcooked broccoli becomes mushy and loses nutrition.

Sauce Consistency: Adjust sauce thickness with water or lemon juice to achieve perfect drizzling consistency.

Quinoa Quality: Rinse quinoa thoroughly to remove bitter coating and use broth instead of water for extra flavor.

Meal Prep Smart: Store all components separately and assemble just before eating for best texture and freshness.

BEST RECIPE for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Name: BEST RECIPE for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mediterranean-American
Ingredients: For Grilled Chicken:; 4 boneless skinless chicken breasts (6 oz each); 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; For Quinoa Base:; 1 1/2 cups quinoa, rinsed; 3 cups low-sodium chicken broth; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 cup fresh parsley, chopped; For Perfect Broccoli:; 2 lbs fresh broccoli crowns; 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 2 tablespoons lemon juice; For Creamy Garlic Sauce:; 1/2 cup Greek yogurt (plain, full-fat); 1/4 cup mayonnaise; 4 garlic cloves, minced; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 tablespoons fresh herbs (parsley, chives)

The most incredibly delicious Grilled Chicken & Broccoli Bowls you'll ever make with perfectly seasoned grilled chicken, tender-crisp broccoli, and rich creamy garlic sauce. Features juicy marinated chicken breasts with beautiful grill marks, vibrant green broccoli with perfect texture, fluffy quinoa or rice base for nutrients, luxurious garlic sauce that's both creamy and light, and that irresistible healthy comfort food appeal that makes them absolutely perfect for any meal prep, weeknight dinner, or clean eating satisfaction.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

1H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For Grilled Chicken:

4 boneless skinless chicken breasts (6 oz each)

3 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

For Quinoa Base:

1 1/2 cups quinoa, rinsed

3 cups low-sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1/4 cup fresh parsley, chopped

For Perfect Broccoli:

2 lbs fresh broccoli crowns

2 tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

2 tablespoons lemon juice

For Creamy Garlic Sauce:

1/2 cup Greek yogurt (plain, full-fat)

1/4 cup mayonnaise

4 garlic cloves, minced

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 tablespoons fresh herbs (parsley, chives)

1/2 teaspoon salt

1/4 teaspoon white pepper

2-3 tablespoons water for thinning

For Bowl Toppings:

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup toasted pine nuts

1/4 cup crumbled feta cheese

Fresh lemon wedges

For Optional Add-ons:

Sliced avocado

Roasted red peppers

Kalamata olives

Fresh herbs (basil, mint)

Hemp hearts

Everything bagel seasoning

For Equipment Needed:

Grill or grill pan

Large skillet

Medium saucepan

Sharp knife

Cutting board

Tongs

For Serving:

Large bowls

Small bowls for sauce

Serving spoons

For Storage:

Meal prep containers

Airtight containers

Refrigerator storage

For Variations:

Salmon and broccoli bowls

Turkey and vegetable version

Vegetarian chickpea bowls

Brown rice base option

Instructions

In large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.

Add chicken breasts to marinade, turning to coat completely on all sides.

Cover and refrigerate for at least 1 hour or up to 4 hours for maximum flavor absorption.

Meanwhile, rinse quinoa under cold water until water runs clear, then drain thoroughly.

In medium saucepan, bring chicken broth to boil, add quinoa and olive oil.

Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

Remove from heat and let stand 5 minutes, then fluff with fork and stir in parsley and salt.

Cut broccoli into uniform bite-sized florets for even cooking throughout.

Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering.

Add broccoli florets and cook for 4-5 minutes, stirring occasionally until bright green.

Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

Season with salt and lemon juice, then remove from heat while still tender-crisp.

For creamy garlic sauce, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, and Dijon.

Add fresh herbs, salt, and white pepper, whisking until smooth and well combined.

Gradually add water 1 tablespoon at a time until sauce reaches desired consistency.

Taste and adjust seasoning with additional lemon juice, salt, or herbs as needed.

Preheat grill or grill pan to medium-high heat and oil grates to prevent sticking.

Remove chicken from marinade and grill for 6-7 minutes per side until cooked through.

Chicken should reach internal temperature of 165°F and have beautiful grill marks.

Let chicken rest for 5 minutes, then slice diagonally into strips for attractive presentation.

To assemble bowls, divide fluffy herbed quinoa evenly among 4 large serving bowls.

Arrange grilled chicken slices on one side of each bowl over the quinoa base.

Add perfectly cooked broccoli florets to another section of each bowl.

Top with halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

Sprinkle toasted pine nuts and crumbled feta cheese over each bowl for richness.

Drizzle creamy garlic sauce generously over chicken and vegetables in each bowl.

Garnish with fresh herbs and serve with lemon wedges for brightness.

Store components separately in refrigerator for up to 4 days for optimal meal prep.

BEST RECIPE for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Healthy Bowl Mastery

BEST RECIPE for Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Ingredients

Instructions