Grilled Chicken Broccoli Bowls (Print-Friendly)

Tender grilled chicken and broccoli joined by a luscious garlic-Parmesan sauce for a satisfying dinner.

# 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.
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 without browning.
05 - Pour in heavy cream, bring to a gentle simmer, and reduce heat to low. Stir in grated Parmesan cheese, whisking 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 uniform pieces.
07 - Divide broccoli and sliced chicken between two serving bowls. Drizzle generously with creamy garlic sauce.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like restaurant food but comes together faster than ordering delivery.
  • You can meal prep it on Sunday and have dinner ready every night without thinking.
  • The sauce is so good you'll want to drizzle it on literally everything else you cook.
  • No carb guilt, just pure satisfaction and clean macros.
02 -
  • If your sauce breaks or looks separated, you cooked it too hot; next time keep it at a gentle simmer and whisk constantly instead of stirring lazily.
  • Chicken breast thickness matters more than you'd think—if yours are thin, they'll cook in three minutes and turn into rubber, so pound them to an even half-inch if needed.
  • The broccoli stays brighter and more tender when you don't cover the skillet while cooking; a little steam escape actually helps.
03 -
  • Marinate the chicken in advance if you have even thirty minutes; olive oil, lemon juice, and dried oregano will make the finished dish taste like you spent twice as long cooking.
  • Make the sauce first and keep it warm while you grill and cook the vegetables; rushing the sauce is where everything falls apart.
  • This entire meal is meal-prep gold; make it on Sunday, store it in glass containers, and reheat gently in a skillet so the sauce doesn't break.
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