Grilled Chicken Broccoli Bowls (Printable)

Tender grilled chicken and broccoli combined with a rich, creamy garlic-Parmesan sauce.

# What You'll Need:

→ 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

# How to Make It:

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 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. 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 and bring to a gentle simmer over medium heat. Reduce heat to low and stir in grated Parmesan cheese, whisking continuously until sauce is smooth and slightly thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste.
06 - Slice the grilled chicken breasts into 1/2-inch thick strips.
07 - Divide broccoli and sliced chicken evenly between two serving bowls. Drizzle generously with creamy garlic sauce.
08 - Serve immediately while components are warm.

# Expert Advice:

01 -
  • The chicken stays ridiculously juicy because you're actually paying attention to it instead of scrolling.
  • That creamy garlic sauce makes you feel fancy while you're eating from a bowl at your kitchen counter.
  • It's genuinely meal-prep friendly, and your future self will thank you on day three when lunch is already waiting.
  • Everything finishes in thirty minutes flat, which means dinner doesn't consume your entire evening.
02 -
  • The chicken absolutely needs to rest for a few minutes after grilling, which means you can step away and finish your sauce without feeling rushed.
  • If your sauce breaks or gets grainy, it's because the heat was too high or you added cold cream to hot butter; slow and steady is the entire game here.
  • Don't let that garlic brown, because burnt garlic tastes bitter and will ruin the whole vibe of an otherwise perfect sauce.
03 -
  • Buy your Parmesan in a block and grate it fresh the day you're cooking, because the difference between that and the stuff in the green shaker is genuinely noticeable in a sauce this simple.
  • If you're meal prepping, keep the sauce separate and add it right before eating so everything stays fresh and the broccoli doesn't turn into mush.
Return