Description
This Grilled Chicken Broccoli Bowls recipe features juicy, marinated chicken breasts grilled to perfection and paired with tender steamed broccoli. It’s topped with a luscious creamy garlic sauce made from fresh garlic, heavy cream, and Parmesan cheese. A wholesome, flavorful bowl that can be customized with rice or quinoa for a complete meal, perfect for a nutritious and satisfying dinner.
Ingredients
Scale
Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless, skinless chicken breasts
Vegetables
- 3 cups fresh broccoli florets
Creamy Garlic Sauce
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Optional Garnishes & Additions
- Chopped fresh parsley, for garnish
- Cooked rice or quinoa, to serve (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 2 tablespoons of olive oil, Italian seasoning, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and let the chicken rest for at least 30 minutes to absorb the flavors.
- Steam the Broccoli: While the chicken marinates, steam the broccoli florets until they are tender yet still bright green, about 5-7 minutes. Once done, set aside and keep warm.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and juices run clear. Remove from heat and let it rest for a few minutes before slicing to preserve juiciness.
- Prepare the Creamy Garlic Sauce: In a saucepan over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant but not browned. Pour in the heavy cream and gently bring to a simmer. Stir in the grated Parmesan cheese along with salt and pepper to taste, allowing the cheese to melt and the sauce to thicken slightly, about 3-5 minutes.
- Assemble the Bowls: In serving bowls, layer sliced grilled chicken and steamed broccoli. Drizzle the creamy garlic sauce generously over the top. For a heartier meal, add cooked rice or quinoa as a base beneath the chicken and broccoli.
- Garnish and Serve: Finish with a sprinkle of chopped fresh parsley or additional Parmesan cheese if desired. Serve the bowls warm and enjoy your flavorful and balanced meal.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) will result in more flavorful meat.
- Be careful not to overcook the broccoli; it should remain vibrant green and slightly crunchy.
- If you prefer a lighter sauce, substitute heavy cream for half-and-half or milk, but the sauce will be thinner.
- To make this recipe gluten-free, ensure the Italian seasoning and Parmesan cheese don’t contain any additives with gluten.
- Leftover grilled chicken bowls can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
