Grilled Chicken Broccoli Bowls (Print)

Juicy grilled chicken with tender broccoli and creamy garlic-Parmesan sauce, perfect for easy dinners.

# Components:

→ Protein & Vegetables

01 - 2 boneless, skinless chicken breasts
02 - 2 cups broccoli florets

→ Fats & Oils

03 - 2 tablespoons olive oil
04 - 1 tablespoon butter

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - Salt and pepper to taste

# Directions:

01 - Pat chicken breasts dry and season generously with salt and pepper on both sides.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes per side until cooked through with clear juices. Remove from heat and let rest.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 4 to 5 minutes until bright green and tender. Transfer to a bowl and cover to keep warm.
04 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
05 - Pour in heavy cream, bring to a gentle simmer, and reduce heat to low. Stir in grated Parmesan cheese, whisking until smooth and slightly thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
06 - Slice the grilled chicken breasts into desired thickness.
07 - Divide broccoli and sliced chicken between two serving bowls. Drizzle generously with creamy garlic sauce.
08 - Serve immediately while hot.

# Chef Secrets:

01 -
  • It tastes decadent with that silky garlic-Parmesan sauce, but you're actually eating pure protein and good fats.
  • The whole thing comes together in 30 minutes, which means weeknight dinners stop feeling like a choice between hungry and exhausted.
  • Meal prep becomes genuinely pleasant when you're dividing up something this flavorful into containers.
02 -
  • Don't skip letting the chicken rest after grilling; those few minutes let the juices redistribute so you don't end up with dry meat when you slice it.
  • If your sauce breaks or looks too thin, it's usually because the heat was too high or you added cold cream to hot butter; low and slow is the actual secret.
03 -
  • If you have 30 extra minutes, marinate your chicken in olive oil, lemon juice, and dried herbs before grilling for a flavor upgrade that feels almost effortless.
  • Keep your grill pan hot and dry before adding oil, which helps create that slight char that makes everything taste intentional.
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