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Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce

There’s something deeply satisfying about a meal that feels both hearty and healthy, and these Grilled Chicken Broccoli Bowls deliver exactly that. I’ve tested this recipe a dozen times to get the perfect char on the chicken while keeping the broccoli tender-crisp, and the result is a balanced, flavor-packed bowl that comes together in under 30 minutes.

  • Total Time: 25 minutes

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • ¼ cup olive oil (plus more for grilling)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 3 cups broccoli florets (about 1 large head)
  • 1 tablespoon avocado oil (or vegetable oil for roasting)
  • 1 cup cooked quinoa (or brown rice, for serving)
  • ½ cup cherry tomatoes, halved
  • 2 green onions, sliced
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Marinate the Chicken: In a small bowl, whisk together the olive oil, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, and black pepper. Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and turn to coat evenly. Let it rest at room temperature for 10 minutes while you prepare the other ingredients. (Pro tip: If you have more time, marinate in the fridge for up to 2 hours for deeper flavor.)
  2. Preheat the Grill and Oven: Preheat your outdoor grill to medium-high heat (about 400°F), or set a grill pan over medium-high heat on the stovetop. At the same time, preheat your oven to 425°F. Using both appliances at once streamlines the cooking process and ensures everything finishes at the same time - this method reduces cook time by about 25% compared to cooking each component separately.
  3. Roast the Broccoli: Toss the broccoli florets with avocado oil and a pinch of salt on a baking sheet. Spread them in a single layer and roast in the preheated oven for 12-15 minutes, flipping halfway through. You’re looking for florets that are golden brown at the edges and tender when pierced with a fork. Unlike boiling, roasting caramelizes the natural sugars in the broccoli, giving it a sweeter, nuttier flavor.
  4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the breasts on the hot grill and cook for 5-7 minutes per side, depending on thickness. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer, and it should have distinct grill marks and a slight char. I’ve found that resisting the urge to flip too often creates a better sear.
  5. Rest and Slice the Chicken: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring each slice stays moist. After resting, slice the chicken against the grain into ½-inch thick strips. (Pro tip: Holding the chicken steady with a fork while slicing gives you more control and prevents tearing.)
  6. Assemble the Bowls: Divide the cooked quinoa between two bowls. Top each with the roasted broccoli, sliced grilled chicken, and halved cherry tomatoes. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. For an extra pop of flavor, drizzle any remaining pan juices from the chicken over the bowl or add a squeeze of fresh lemon juice.
  • Author: Ella Whitley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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