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

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Juicy grilled chicken and crisp-tender broccoli are served over hearty bowls and drizzled with a creamy garlic sauce for a healthy, low carb dinner that’s quick, satisfying, and packed with flavor. Perfect for busy weeknights or meal prep, this flexible recipe is a family favorite.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb/450g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 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)
  • 3 cups broccoli florets (about 350g)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/3 cup plain Greek yogurt (full-fat or dairy-free)
  • 2 tablespoons mayonnaise (regular or avocado mayo)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • Fresh lemon wedges (optional, for serving)
  • Extra chopped parsley (optional, for serving)
  • Red pepper flakes (optional, for serving)
  • Shredded Parmesan cheese (optional, for serving)

Instructions

  1. Pat chicken breasts dry and slice each in half horizontally to create 4 thinner cutlets.
  2. In a medium bowl, whisk together 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, dried oregano, juice of 1/2 lemon, salt, and pepper.
  3. Add chicken cutlets to the marinade, toss to coat, and set aside to marinate for at least 10 minutes (up to 30 minutes for more flavor).
  4. Cut broccoli into bite-size florets. Toss with 1 tablespoon olive oil, salt, and pepper until evenly coated.
  5. Preheat grill or grill pan over medium-high heat and oil the grates lightly.
  6. Grill chicken cutlets for 4-5 minutes per side, until golden and cooked through (internal temp 165°F).
  7. Grill broccoli florets for 8-10 minutes, turning occasionally, until edges are charred and broccoli is crisp-tender. (Alternatively, roast broccoli at 425°F for 15 minutes, flipping halfway.)
  8. In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, Dijon mustard, parsley, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  9. Slice grilled chicken thinly. Divide grilled broccoli between two large bowls (or four smaller ones), top with chicken slices.
  10. Drizzle generously with creamy garlic sauce. Garnish with extra parsley, red pepper flakes, and Parmesan if desired. Serve with lemon wedges.

Notes

For extra juicy chicken, marinate up to 24 hours in advance. Let chicken rest 5 minutes before slicing. Use a grill basket for broccoli to prevent pieces from falling through the grates. The creamy garlic sauce can be made dairy-free with plant-based yogurt and mayo. Add other veggies or swap proteins as desired. Store leftovers in separate containers for up to 3 days.

Nutrition

Keywords: grilled chicken, broccoli bowl, low carb dinner, creamy garlic sauce, healthy meal, meal prep, keto, gluten-free, easy dinner, high protein

Find it online: https://norasfoods.com/grilled-chicken-and-broccoli-bowls-easy-low-carb-dinner-with-creamy-garlic-sauce/