Hi there! Let’s Make a Delicious Grilled Chicken & Broccoli Rice Bowl Together
If you’re looking for a simple, healthy dinner that feels fresh and satisfying, this grilled chicken and broccoli rice bowl is just the thing. I love how this recipe balances juicy grilled chicken with vibrant broccoli and fluffy rice — all tied together with a creamy garlic sauce that adds just the right touch of flavor. It’s super easy to make, and honestly, it feels like a restaurant-quality meal at home!
Why This Recipe Is Great for You
One of my favorite things about this bowl is how well it fits into a busy lifestyle while still fueling your body with good nutrients. You get lean protein from the chicken, fiber and vitamins from the broccoli, and energy from the rice. Plus, that creamy garlic sauce made with Greek yogurt (or mayo if you prefer) keeps things flavorful without adding too much heaviness. It’s filling, nourishing, and makes for tasty leftovers too!
Some Tasty Tweaks You Can Try
- Swap Your Greens: If broccoli isn’t your favorite, try steamed asparagus, green beans, or even roasted Brussels sprouts for a twist.
- Go Rice-Free: For a low-carb option, replace the rice with cauliflower rice or quinoa.
- Make It Vegan: Use grilled tofu or tempeh instead of chicken and swap Greek yogurt with a dairy-free alternative like coconut yogurt.
- Add Some Heat: Mix a pinch of cayenne or chili flakes into the garlic sauce to give the meal a little kick!
Your Step-by-Step Guide to Making This Chicken & Broccoli Rice Bowl
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 to 1.5 cups cooked white rice (jasmine or basmati)
- 1/2 cup Greek yogurt or mayonnaise (for creamy garlic sauce)
- 2 cloves garlic, minced or grated
- 1 tablespoon olive oil (plus extra for grilling)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (for sauce and/or marinade)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by cooking your rice according to the package instructions. Keep it warm while you prepare the rest.
- Steam or blanch the broccoli florets for 3-4 minutes until they’re bright green and tender but still crisp. Drain and set aside.
- In a small bowl, mix the olive oil, paprika, salt, pepper, and half of the minced garlic. Rub this mixture evenly over your chicken breasts.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5-7 minutes on each side until nice grill marks form and the internal temperature reaches 165°F (74°C). Remove and let the chicken rest for a few minutes.
- While the chicken cooks, make your creamy garlic sauce by stirring together Greek yogurt (or mayo), lemon juice, the remaining garlic, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed.
- Slice the grilled chicken into strips once rested.
- Assemble your bowl: start with a generous layer of cooked rice at the bottom, arrange broccoli florets around the side, and place the sliced chicken on top.
- Drizzle the creamy garlic sauce evenly over the chicken and broccoli.
- Garnish with freshly chopped parsley for a pop of color and fresh flavor.
- Serve immediately and enjoy a wholesome, healthy meal!
Helpful Tips to Make It Even Better
- If you want perfectly grilled chicken, don’t move it too much while it’s cooking—let it develop those beautiful char marks.
- Keep your rice covered with a clean towel after cooking to keep it fluffy and warm without drying out.
- Make the creamy garlic sauce ahead of time; it actually tastes better if the flavors meld for a bit in the fridge.
- Leftovers? Store the components separately in airtight containers to maintain freshness—reheat rice and chicken gently, and add fresh sauce before eating.
- If grilling isn’t an option, a cast-iron skillet or oven broiler works great for cooking the chicken too.
Equipment You’ll Need
- Medium saucepan (for cooking rice)
- Steamer basket or pot to blanch broccoli
- Mixing bowls (for sauce and marinade)
- Grill pan or outdoor grill (for chicken)
- Sharp knife and cutting board
- Spoon or spatula (for mixing and drizzling sauce)
Frequently Asked Questions About This Recipe
- Can I use brown rice instead of white rice?
Absolutely! Brown rice works well if you want more fiber and a nuttier taste, just cook it according to package instructions as it takes longer. - What if I don’t have a grill pan?
No worries! You can use a regular skillet, cast-iron pan, or oven broiler to cook the chicken. Just make sure to get a nice sear or char for the best flavor. - Is Greek yogurt really necessary for the sauce?
It adds creaminess and tang without a lot of fat, but mayonnaise is a fine substitute if you prefer or don’t have yogurt on hand. - How long can I store leftovers?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently, and add fresh parsley and sauce just before serving. - Can I make this recipe ahead for meal prep?
Definitely! Cook everything in advance and assemble your bowls fresh each day, or keep everything mixed if you prefer quicker meals.
Give This Grilled Chicken & Broccoli Rice Bowl a Try!
I hope you enjoy making this as much as I do! It’s one of those meals that feels both comforting and fresh — perfect for busy weeknights or anytime you want something wholesome and delicious. If you give it a go, I’d love to see how it turned out! Pin this recipe on Pinterest and share your photos or tips with me. Happy cooking!
