Go Back

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

A comforting, flavorful dish featuring grilled chicken and vibrant broccoli in a creamy garlic sauce that's perfect for shared family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade and chicken
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
For the main dish
  • 2 cups fresh broccoli florets
  • 1 cup heavy cream (or coconut cream as a substitute) Halal-friendly option
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Marinate the chicken: Start by marinating the chicken breasts in a bowl with olive oil, garlic powder, onion powder, salt, and pepper. Let it marinate for at least 15 minutes.
Grilling
  1. Preheat your grill over medium heat. Grill the chicken for approximately 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Remove from the grill and let it rest.
Cooking Broccoli and Sauce
  1. While the chicken is grilling, bring a pot of water to a boil and blanch the broccoli for 2 minutes until just tender and bright green. Drain and set aside.
  2. In a saucepan over medium heat, sauté the minced garlic in a little olive oil until fragrant (about 1 minute). Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, season with salt and pepper, and let it thicken slightly.
Assembly
  1. Slice the grilled chicken into strips. In a bowl, add the broccoli, top with grilled chicken strips, and generously drizzle with the creamy garlic sauce. Garnish with chopped parsley.
Serving
  1. Serve and enjoy your delicious Grilled Chicken & Broccoli Bowls!

Notes

For a quicker option, use shredded rotisserie chicken. Don’t overcook the broccoli – it should be tender but still crisp. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.