introduction
This Grilled Chicken & Broccoli Bowls recipe is simple and fresh. It uses grilled chicken, steamed or roasted broccoli, and quinoa or brown rice for a complete meal. It is fast to make and good for lunch or dinner. It also pairs well with a warm creamy chicken tortilla soup on cold nights.
why make this recipe
Make this recipe when you want a healthy, filling meal with little fuss. The bowl gives protein, vegetables, and whole grains in one dish. You can change the sauce or grain to fit your taste. If you like broccoli recipes, you may also enjoy a healthy broccoli cheddar soup as a side or starter.
how to make Grilled Chicken & Broccoli Bowls
- Preheat the grill or a grill pan over medium heat.
- Season the chicken breasts with olive oil, smoked paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, steam or roast the broccoli until tender.
- Cook the quinoa or brown rice according to package instructions.
- Slice the grilled chicken.
- In a bowl, layer the quinoa or rice, topped with roasted broccoli and sliced chicken.
- Drizzle with tahini or your choice of sauce and serve with lemon wedges.
This method is clear and quick. For a warm dinner idea, you can serve it with a bowl of creamy chicken tortilla soup for extra comfort.
Ingredients :
2 boneless, skinless chicken breasts, 2 cups broccoli florets, 1 cup quinoa or brown rice, 2 tablespoons olive oil, 1 teaspoon smoked paprika, Salt and pepper to taste, 1/4 cup tahini or your favorite sauce (optional), Lemon wedges for serving (optional)
Directions :
- Preheat the grill or a grill pan over medium heat.
- Season the chicken breasts with olive oil, smoked paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, steam or roast the broccoli until tender.
- Cook the quinoa or brown rice according to package instructions.
- Slice the grilled chicken.
- In a bowl, layer the quinoa or rice, topped with roasted broccoli and sliced chicken.
- Drizzle with tahini or your choice of sauce and serve with lemon wedges.
how to serve Grilled Chicken & Broccoli Bowls
Serve the bowl warm. Put the grain first, then broccoli, then sliced chicken on top. Add a spoon of tahini or your favorite sauce. Squeeze a lemon wedge over the bowl for bright flavor. Serve with simple sides or a light soup.
how to store Grilled Chicken & Broccoli Bowls
Cool the bowls to room temperature before storing. Put in airtight containers and keep in the fridge for up to 3 days. Reheat in the microwave or in a pan over medium heat until hot. Do not keep at room temperature for more than two hours.
tips to make Grilled Chicken & Broccoli Bowls
- Pound the chicken to even thickness so it cooks evenly.
- Use a meat thermometer to check for 165°F (75°C) for safety.
- Roast broccoli with a little oil and salt for more flavor.
- Make extra quinoa or rice and save for quick bowls later.
- If you want more flavor, add garlic powder or lemon zest to the chicken.
- For a different side, try pairing the bowl with a warm healthy broccoli cheddar soup.
variation (if any)
- Swap quinoa for brown rice or farro.
- Use salmon or tofu instead of chicken for a change.
- Add roasted bell peppers, carrots, or spinach for more veggies.
- Use yogurt-based sauce or vinaigrette instead of tahini.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Thaw and roast or steam it until tender before adding to the bowl.
Q: How long does the cooked chicken stay good in the fridge?
A: Cooked chicken stays good for up to 3 days in an airtight container in the fridge.
Q: Can I grill the chicken ahead of time?
A: Yes. Grill and slice the chicken, then store it in the fridge. Reheat when ready to serve.
Q: Is tahini required?
A: No. Tahini is optional. Use your favorite sauce or lemon juice and olive oil for flavor.
Grilled Chicken & Broccoli Bowls
Ingredients
Method
- Preheat the grill or a grill pan over medium heat.
- Season the chicken breasts with olive oil, smoked paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, steam or roast the broccoli until tender.
- Cook the quinoa or brown rice according to package instructions.
- Slice the grilled chicken.
- In a bowl, layer the quinoa or rice, topped with roasted broccoli and sliced chicken.
- Drizzle with tahini or your choice of sauce and serve with lemon wedges.