Grilled Chicken Broccoli Bowls (Printable Version)

Tender chicken and broccoli served with a luscious creamy garlic sauce for a protein-rich meal.

# Ingredient List:

→ 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 with paper towels 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 and juices run clear. Remove from heat and let rest for 3 minutes.
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-crisp. Transfer to a bowl and cover to retain warmth.
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 and bring to a gentle simmer over low heat. Whisk in grated Parmesan cheese until sauce is smooth and slightly thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
06 - Cut the rested grilled chicken breasts into even slices.
07 - Divide broccoli and sliced chicken evenly between two serving bowls. Drizzle generously with creamy garlic sauce.
08 - Serve immediately while sauce is warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means no excuses when you're genuinely starving.
  • The sauce is so ridiculously good that you'll find yourself drizzling it on things all week.
  • You actually feel full and satisfied without the post-meal slump, which is rare and kind of magical.
02 -
  • If your sauce breaks or looks grainy, you went too high with the heat or added the Parmesan too fast; low and slow is the only way this works.
  • Resting the chicken for even five minutes makes it stay juicier instead of cutting into it and watching all the moisture escape.
03 -
  • Let your grilled chicken rest for five minutes before slicing; this tiny pause keeps it from drying out and tasting tough.
  • Make the sauce last so everything stays warm and nothing has time to cool down between assembly and eating.
Go Back