Grilled Chicken and Broccoli Bowls – Easy Low Carb Dinner with Creamy Garlic Sauce

The sizzle of grilled chicken, the snap of tender broccoli, and the aroma of creamy garlic sauce—honestly, that’s my idea of a perfect dinner. I still remember the first time I threw together these Grilled Chicken and Broccoli Bowls. It was a rushed, “what’s for dinner?” weeknight moment, and I just needed something healthy and satisfying without a lot of fuss. You know that feeling when you’re craving comfort food but want to keep things light? That’s exactly where this recipe shines.

My obsession with low carb meals really took off after I started experimenting with grain-free bowls. Sure, rice and pasta are nice, but there’s something so fresh and energizing about a bowl packed with grilled protein and vibrant veggies. And let’s not even get started on that creamy garlic sauce—it’s basically the glue that ties everything together. I’ve tested this recipe more times than I can count, tweaking the seasonings, swapping veggies, and perfecting that luscious, garlicky drizzle. Each time, it’s a hit—my family asks for it weekly, and I never get tired of the way the flavors work together.

Whether you’re following a low carb lifestyle, meal prepping for the week, or just need a fast dinner for your hungry crew, these Grilled Chicken and Broccoli Bowls tick all the boxes. They’re filling, packed with protein, and, honestly, so tasty you’ll forget they’re actually good for you. If you love easy dinners that feel a little special (and don’t leave you with a mountain of dishes), you’ll want to keep this one in your back pocket. Trust me, once you try that creamy garlic sauce, you’ll be hooked!

Why You’ll Love This Grilled Chicken and Broccoli Bowls Recipe

• Quick & Easy: Ready in under 35 minutes—perfect for busy weeknights, lazy Sundays, or whenever you need dinner on the table fast.
• Simple Ingredients: No fancy stuff—just chicken, broccoli, a handful of pantry staples, and that homemade creamy garlic sauce you’ll want to put on everything.
• Perfect for Any Occasion: Whether it’s a casual weeknight, a healthy meal prep Sunday, or a post-workout dinner, these bowls have you covered.
• Crowd-Pleaser: Kids, adults, even picky eaters—everyone raves about these bowls. I’ve served them at family gatherings and they disappear in minutes!
• Unbelievably Delicious: The combination of smoky grilled chicken, crisp-tender broccoli, and velvety garlic sauce is pure comfort—without the carb crash.

I’ve tried so many grilled chicken and broccoli recipes, but this one stands out because of the creamy garlic sauce. Instead of just grilling and tossing everything in a bowl, the sauce adds richness and ties it all together. I use a quick blend of Greek yogurt and mayo for creaminess, plus fresh garlic and lemon for zing. It’s not just a drizzle—it’s the magic that makes these bowls crave-worthy!

Honestly, these bowls are more than just healthy food—they’re the kind of meal that makes you pause and savor each bite. The grilled chicken stays juicy (thanks to my marinade trick), and the broccoli keeps its bite. Plus, if you’re watching your carbs, this bowl is a dream come true. It’s hearty, comforting, and delivers that “ahh, dinner’s done” satisfaction without any guilt.

So if you’re looking for a low carb dinner that actually feels like a treat, these Grilled Chicken and Broccoli Bowls are it. You’ll find yourself making them again and again—promise!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no complicated shopping list required. Most of these are probably already in your fridge or pantry.

• For the Grilled Chicken:
  • 2 large boneless, skinless chicken breasts (about 1 lb/450g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (adds subtle smokiness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice of 1/2 lemon (about 1 tablespoon)
• For the Broccoli:
  • 3 cups broccoli florets (about 350g, fresh is best but frozen works in a pinch)
  • 1 tablespoon olive oil
  • Salt and pepper
• For the Creamy Garlic Sauce:
  • 1/3 cup plain Greek yogurt (use full-fat for maximum creaminess, or dairy-free if preferred)
  • 2 tablespoons mayonnaise (adds richness—use avocado mayo for a lighter option)
  • 2 garlic cloves, minced (or more if you love garlic!)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
• For Serving (Optional but Recommended):
  • Fresh lemon wedges
  • Extra chopped parsley
  • Red pepper flakes (for a bit of heat)
  • Shredded Parmesan cheese (for extra flavor)

Ingredient Tips: For the chicken, I love using air-chilled breasts for better texture (I usually go for organic if it’s on sale). Look for broccoli with tight, dark green florets—it’ll hold up better to grilling or roasting. If you need a dairy-free option, swap the Greek yogurt and mayo for your favorite plant-based versions. And don’t be afraid to add other veggies—sliced bell peppers or zucchini work great here too. This recipe is super flexible, so you can make it your own no matter what’s in your fridge!

Equipment Needed

• Grill or Grill Pan: Outdoor grill gives the best smoky flavor, but a stovetop grill pan or even a large skillet works well. I’ve even used my trusty cast iron when it’s raining!
• Mixing Bowls: For marinating the chicken and tossing the broccoli. Any medium and small bowls will do.
• Baking Sheet: If you prefer to roast the broccoli instead of grilling, a rimmed baking sheet is perfect.
• Tongs: Makes flipping chicken and veggies a breeze. Metal tongs hold up best to high heat.
• Chef’s Knife & Cutting Board: Essential for prepping the chicken and chopping veggies.
• Measuring Spoons & Cups: For precise seasoning and sauce proportions.
• Small Whisk or Fork: To blend up the creamy garlic sauce smoothly.

Tips: If you don’t have a grill, a stovetop grill pan or even an oven broiler works. Just watch closely to avoid burning. I like to use a silicone basting brush for the olive oil—easy to clean and super handy. Most of my equipment is pretty basic and budget-friendly, but I do recommend splurging on a sturdy grill pan if you make a lot of grilled dishes (it lasts forever!). Always wash your grill grates and tongs right after use—makes cleanup so much easier.

How to Make Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

1. Marinate the Chicken (10 minutes):
   • Pat 2 chicken breasts (about 1 lb/450g) dry with paper towels. Slice each in half horizontally to create 4 thinner cutlets (helps them cook faster and more evenly).
   • In a medium bowl, whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, juice of 1/2 lemon, plus salt and pepper to taste.
   • Add the chicken cutlets, tossing to coat evenly. Set aside to marinate while you prep the veggies.
   • Tip: If you have time, let the chicken marinate for up to 30 minutes for even more flavor.
2. Prepare the Broccoli (5 minutes):
   • Cut broccoli into bite-size florets (about 3 cups/350g). Toss in a bowl with 1 tbsp olive oil, salt, and pepper. Make sure all pieces are coated—this helps with even grilling or roasting.
   • Note: If you’re using frozen broccoli, thaw and pat dry before grilling.
3. Grill the Chicken and Broccoli (12-15 minutes):
   • Preheat your grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
   • Place chicken cutlets on the grill and cook for 4-5 minutes per side, until golden and cooked through (internal temp 165°F/74°C). If the chicken sticks, wait another minute—it’ll release when ready.
   • At the same time, add broccoli florets to the grill (use a grill basket if you have one, or lay them directly across grates perpendicular to bars). Grill for 8-10 minutes, turning occasionally, until edges are charred and broccoli is crisp-tender.
   • Alternative: If you don’t have a grill, roast broccoli at 425°F (220°C) for 15 minutes, flipping halfway.
4. Make the Creamy Garlic Sauce (3 minutes):
   • In a small bowl, whisk together 1/3 cup Greek yogurt, 2 tbsp mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp Dijon, 1 tbsp chopped parsley, salt, and pepper. Whisk until smooth and creamy.
   • Taste and adjust seasoning—add more lemon or garlic as you like.
   • Warning: Garlic flavor intensifies as the sauce sits—taste before serving and adjust if needed.
5. Assemble the Bowls (5 minutes):
   • Slice the grilled chicken thinly. Divide grilled broccoli between two large bowls (or four smaller ones), top with chicken slices.
   • Drizzle generously with creamy garlic sauce. Sprinkle with extra parsley, red pepper flakes, and Parmesan if using.
   • Serve with fresh lemon wedges for squeezing over the top.
   • Personal tip: I like to serve everything warm, but these bowls are great at room temp too—perfect for meal prep!

Troubleshooting: If chicken turns out dry, try marinating longer or reducing grill heat next time. Broccoli burning? Move it to a cooler spot or grill basket. Sauce too thick? Thin with a splash of water or extra lemon juice.

Cooking Tips & Techniques

Here’s where a few pro tricks really make these Grilled Chicken and Broccoli Bowls shine (and save you from common pitfalls—I’ve made plenty!).

• Marinate for Maximum Flavor: Even 10 minutes boosts juiciness. If you’re prepping ahead, marinate up to 24 hours in the fridge.
• Don’t Overcrowd the Grill: Give chicken and broccoli space so they sear instead of steam. That’s how you get those gorgeous grill marks!
• Let Chicken Rest: After grilling, let the chicken sit for 5 minutes before slicing. It keeps juices locked in—no more dry chicken!
• Broccoli Texture: If you like your broccoli extra tender, steam for 2 minutes before grilling. I learned this trick after a few “too crunchy” attempts.
• Mix Up the Sauce: Whisk the garlic sauce just before serving for the freshest flavor. If it sits too long, the garlic can get a little spicy (learned that the hard way!).
• Batch Cooking: Grill extra chicken and broccoli for salads or wraps later in the week. Multitasking at its best!

Personal Fail: Once, I rushed the chicken and skipped letting it rest—ended up with dry, bland bites. Give it a moment to chill, and you’ll be rewarded with juicy, flavorful slices every time. Also, if you’re nervous about grilling broccoli, a grill basket is a game-changer—no more lost florets to the flames.

Variations & Adaptations

These Grilled Chicken and Broccoli Bowls are endlessly flexible! Here are some of my favorite ways to switch things up:

• Low-Carb Swap: Sub in cauliflower florets or even roasted zucchini for the broccoli. Both keep carbs low and add a new flavor twist.
• Dairy-Free Option: Use coconut yogurt and avocado mayo for the sauce—still super creamy and delicious. I’ve made it this way for a friend with dairy allergies, and it’s honestly just as good.
• Add More Veggies: Toss in sliced bell peppers, asparagus, or red onion for extra color and nutrients. Roasted Brussels sprouts work great in cooler months.
• Switch Up the Protein: Try grilled shrimp, tofu, or even steak strips if you’re feeling fancy. The creamy garlic sauce pairs well with almost anything!
• Spice It Up: Add a pinch of cayenne to the marinade or a dash of hot sauce to the garlic sauce for a little heat.

One time I added leftover roasted sweet potato to my bowl—definitely not low carb, but so good if you’re not strict! Don’t be afraid to play around with what’s in your fridge. This recipe is super forgiving and always tasty.

Serving & Storage Suggestions

These bowls are best enjoyed warm, right after grilling, when the chicken is juicy and the broccoli still has a bit of bite. I love presenting them in wide, shallow bowls so you can see all those gorgeous colors and layers—don’t forget an extra drizzle of creamy garlic sauce and a sprinkle of fresh herbs for that “wow” factor!

For a full meal, serve with a crisp green salad or some cauliflower rice on the side. If you want to pair a drink, a sparkling water with lemon or a glass of dry white wine is a great match.

Storage Tips: Leftovers keep well! Store chicken, broccoli, and sauce separately in airtight containers in the fridge for up to 3 days. The sauce will thicken a bit—just give it a stir or thin with a splash of lemon juice before using. Reheat chicken and broccoli gently in the microwave or a skillet over low heat. Flavors actually deepen overnight, making it perfect for meal prep lunches!

Nutritional Information & Benefits

Each serving of these Grilled Chicken and Broccoli Bowls (with sauce) is around 350 calories, 35g protein, 9g net carbs, and 18g healthy fats. It’s a great fit for low carb, keto, and gluten-free diets. Broccoli is packed with vitamin C, fiber, and antioxidants, while grilled chicken is a lean, filling protein source.

Allergens: Contains eggs (in mayo), dairy (yogurt/mayo), and possible mustard. Easily adapted for dietary needs—just swap out the sauce ingredients as needed.

I love how this meal leaves me energized and satisfied—no heavy, sluggish feeling after. It’s honestly become a staple in my weekly wellness routine.

Conclusion

If you’re searching for a dinner that’s easy, nourishing, and honestly just delicious, these Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce are a must-try. They’re flexible, fast, and full of flavor—pretty much everything I want in a weeknight meal. I love how simple tweaks can make each bowl feel new, and the creamy garlic sauce is something I never get tired of.

Don’t be shy about making this recipe your own—swap veggies, try different proteins, or double the sauce if you’re as obsessed as I am. I’d love to hear how you customize your bowls! Leave a comment below, share your creations, or tag me if you try a new twist. Here’s to many happy, healthy dinners ahead—enjoy every bite!

Frequently Asked Questions

Can I make these Grilled Chicken and Broccoli Bowls ahead of time?

Absolutely! Grill the chicken and broccoli, store separately in the fridge, and assemble with the sauce just before serving. Everything keeps well for up to 3 days.

What if I don’t have a grill?

No problem! Use a grill pan on the stove, or roast the chicken and broccoli in a 425°F (220°C) oven. You’ll still get great flavor and texture.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work perfectly and tend to be extra juicy. Just adjust cook time as needed—they may take a minute or two longer.

Is the creamy garlic sauce spicy?

Nope, it’s mild and super garlicky, but you can add a pinch of red pepper flakes or a dash of hot sauce if you want some heat.

How can I make this recipe dairy-free?

Use your favorite non-dairy yogurt and mayo in the sauce, and make sure your protein is seasoned with olive oil and spices only. Tastes just as creamy and delicious!

Print