Description
This Grilled Chicken Broccoli Bowl with Creamy Garlic Sauce is a wholesome and flavorful meal perfect for a healthy dinner. Tender grilled chicken breasts are marinated with Italian seasoning and olive oil, paired with steamed broccoli, and topped with a rich, creamy garlic Parmesan sauce. This dish is both satisfying and nutritious, great for meal prep or enjoying fresh off the grill.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Broccoli
- 3 cups fresh broccoli florets
For the Creamy Garlic Sauce
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, minced
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt, to taste (about ¼ teaspoon)
- Black pepper, to taste (about ⅛ teaspoon)
Optional Garnishes and Additions
- Cooked rice or quinoa, to serve (about 2 cups)
- Chopped fresh parsley, for garnish
- Additional grated Parmesan cheese, for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, Italian seasoning, salt, and pepper. Add the chicken breasts and turn to coat them evenly with the marinade. Cover and let the chicken marinate for at least 30 minutes to absorb the flavors.
- Steam the Broccoli: While the chicken marinates, steam the fresh broccoli florets until they are tender but still vibrant green, about 5 to 7 minutes. Remove from heat and set aside.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for about 6 to 7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let rest for a few minutes before slicing.
- Prepare the Creamy Garlic Sauce: In a saucepan over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese along with salt and pepper, and continue cooking until the sauce thickens slightly and the cheese fully melts.
- Assemble the Bowls: In serving bowls, layer the sliced grilled chicken and steamed broccoli. Drizzle generously with the creamy garlic Parmesan sauce. For a more filling dish, add cooked rice or quinoa as the base beneath the chicken and broccoli.
- Serve: Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve the bowls warm and enjoy your healthy, flavorful meal.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use low-fat or half-and-half cream for a lighter sauce, but it may be less rich.
- If you don’t have a grill, a grill pan or stovetop skillet works well for cooking the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
