Grilled Chicken Broccoli Bowls (Printable)
Grilled chicken, steamed broccoli, rice and a rich garlic-Parmesan sauce for an easy, satisfying bowl.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
→ Vegetables
06 - 2 cups broccoli florets
07 - 1 red bell pepper, sliced
08 - 1/2 small red onion, sliced
→ Grains
09 - 2 cups cooked rice (white, brown, or cauliflower for low-carb)
→ Creamy Garlic Sauce
10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/4 cup grated Parmesan cheese
14 - 1 tablespoon lemon juice
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnishes
17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges
# How To Make:
01 - Set grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, salt, black pepper, and smoked paprika. Grill for 5 to 6 minutes per side until the internal temperature reaches 165°F (74°C). Allow chicken to rest for 5 minutes, then slice thinly.
03 - Steam or blanch broccoli florets for 3 to 4 minutes until crisp-tender. Drain and set aside.
04 - Sauté sliced red bell pepper and red onion in a medium skillet over medium-high heat with a dash of olive oil for 4 to 5 minutes, until slightly softened.
05 - In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Whisk in Parmesan cheese and cook until slightly thickened, 2 to 3 minutes. Stir in lemon juice, salt, and black pepper. Remove from heat.
06 - Divide cooked rice among four serving bowls. Arrange sliced grilled chicken, steamed broccoli, sautéed peppers, and onions on top. Generously drizzle with creamy garlic sauce.
07 - Top with fresh parsley and lemon wedges, as desired. Serve immediately.
# Expert Tips:
01 -
- This sauce is the kind of secret you start making for other meals, too.
- You can prep all the elements ahead and still get a fresh, satisfying meal on busy days.
02 -
- One time I let the chicken cool too long and it lost its juiciness; slice while it’s still slightly warm for the best bite.
- Adding the Parmesan to boiling cream once caused clumps—now I whisk slowly over a gentle simmer and the sauce is smooth every time.
03 -
- Let your pan or grill fully preheat—undercooking at the start means you’ll miss out on that seared flavor.
- Always grate Parmesan fresh; store-bought shreds may not melt as smoothly or taste as sharp.