Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce Recipe
Introduction
These grilled chicken and broccoli bowls with creamy garlic sauce offer a delicious and healthy meal that’s easy to prepare. Tender chicken breasts are paired with crisp broccoli and a rich, flavorful sauce that comes together quickly on the stovetop. Perfect for a satisfying weeknight dinner.
Ingredients
- 2 pounds boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 4-5 cloves garlic, minced
- 1 1/2 cups almond milk or any preferred milk
- 1 tablespoon gluten-free flour or any other type of flour
- 1 medium head of broccoli, chopped (about 3 cups)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges (optional, for serving)
Instructions
- Step 1: Rub the chicken breasts with kosher salt, ground pepper, and Italian seasoning on all sides.
- Step 2: In a small bowl, whisk together the almond milk and flour until smooth. Set aside.
- Step 3: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove the chicken and cover to keep warm.
- Step 4: In the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Step 5: Pour in the almond milk mixture, stirring constantly as the sauce thickens quickly.
- Step 6: Add the chopped broccoli and cook for 6-8 minutes until tender but still slightly crisp.
- Step 7: Return the chicken to the pan and cook for 2 more minutes to heat through.
- Step 8: Sprinkle with fresh parsley and serve with lemon wedges if desired.
Tips & Variations
- For extra flavor, marinate the chicken in olive oil, garlic, and Italian seasoning for 30 minutes before cooking.
- Use any milk you prefer for the sauce, such as dairy, oat, or soy milk.
- Swap broccoli for other vegetables like asparagus or green beans to change up the dish.
- Serve with cooked rice or quinoa for a more filling bowl.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of milk if the sauce thickens too much upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and stay juicy. Adjust cooking time slightly, usually about 5-6 minutes per side.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free flour. Otherwise, any flour will work if gluten is not a concern.
PrintGrilled Chicken & Broccoli Bowls with Creamy Garlic Sauce Recipe
Delicious grilled chicken and tender broccoli bowls served with a creamy garlic sauce, perfect for a healthy and satisfying meal. This recipe uses simple ingredients and comes together on the stovetop, making it a quick and flavorful option for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken
- 2 pounds boneless chicken breasts
- Kosher salt and ground pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for cooking chicken)
Creamy Garlic Sauce & Broccoli
- 4–5 cloves garlic, minced
- 1 1/2 cups almond milk or any preferred milk
- 1 tablespoon gluten-free flour or any other type of flour
- 1 medium head of broccoli, chopped (about 3 cups)
- 1 tablespoon olive oil (for cooking sauce and broccoli)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, optional for serving
Instructions
- Season the chicken: Rub the boneless chicken breasts on all sides with kosher salt, ground pepper, and Italian seasoning to ensure an even coating of flavor.
- Prepare the sauce base: In a small bowl, whisk together the almond milk and gluten-free flour until completely smooth. Set this mixture aside to use later in the sauce.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove the chicken and cover to keep warm.
- Sauté garlic: In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for up to 1 minute, stirring frequently to prevent burning and to release the garlic’s aroma.
- Add the creamy sauce: Pour in the almond milk and flour mixture, stirring constantly as it thickens almost immediately. This forms the creamy garlic sauce base.
- Cook the broccoli: Add the chopped broccoli florets to the sauce and cook for 6-8 minutes, or until the broccoli is tender but still bright green.
- Combine and finish: Return the cooked chicken breasts to the pan and heat for an additional couple of minutes to warm through and allow flavors to meld.
- Serve: Sprinkle chopped fresh parsley over the dish and serve with optional lemon wedges for added brightness.
Notes
- For a richer sauce, substitute almond milk with whole milk or half-and-half.
- Gluten-free flour can be replaced with all-purpose flour if gluten is not a concern.
- Chicken can be substituted with turkey breasts or firm tofu for a variation.
- If preferred, broccoli can be steamed separately to retain more texture and then added to the sauce.
- Adjust garlic amount based on taste preference for more or less pungency.
Keywords: grilled chicken, broccoli bowls, creamy garlic sauce, healthy dinner, gluten-free, stovetop chicken recipe
