Alright, so let me set the scene: last Tuesday, my son came home hungry as a bear and—of course—I’d totally blanked on what to cook (again). I peered into my fridge and what did I see? Chicken breasts, a not-so-gleaming head of broccoli, and an unreasonable amount of garlic I probably bought in a fit of optimism. And that’s where these Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce come in. They’re basically my dinner fairy godmother—but, you know, without the sparkly carriage.

Why You’ll Love This Messy Bowl (Or Maybe Not!)

I make this when I want something that feels healthy but not like rabbit food. My spouse goes wild for the Creamy Garlic sauce—he practically licks the bowl (don’t tell him I said that). And look, sometimes I just need dinner to be easy. This bowl lets me get a good meal on the table (with minimal swearing) while still feeling like I tried. There was a time the broccoli nearly incinerated under the broiler, but we shall not speak of that dark day. Anyway, some nights I even use leftover rotisserie Chicken. Sue me.

Stuff You’ll Need (But Don’t Panic If You’re Missing Something)

2 large Chicken breasts (or thighs, but if the butcher counter’s out, I’ve even used turkey cutlets — totally fine)
1 big head of broccoli, chopped (frozen works, or honestly green beans if you’re in a pickle)
2 cups cooked rice (white, brown, or even that microwave packet stuff – my grandma would’ve fainted at the thought, but here we are)
2 tablespoons olive oil
1 teaspoon smoked paprika (or regular paprika, I won’t tell anyone)
1/2 teaspoon garlic powder
Salt and pepper to taste (I like heaps of pepper, probably too much)
For the Creamy Garlic Sauce:
1/2 cup plain Greek yogurt (or good old sour cream, which is honestly creamier)
3 cloves garlic, smashed and minced (I once used pre-minced in a pinch; it was… fine?)
1 tablespoon lemon juice (sometimes I use white wine vinegar if there’s no lemon hanging about)
1 tablespoon mayonnaise (adds that unknowable restaurant zip, or just up the yogurt if you’re not a mayo person)
Pinch of salt and black pepper
Optional: chopped parsley, chili flakes, or a dusting of parmesan (because, why not?)

How I Actually Throw This Together (Real Talk)

First things first: slap your chicken into a bowl, drizzle with olive oil, sprinkle on the paprika, garlic powder, salt, and a good grind of black pepper. Rub it all in. Set aside for, I dunno, 10 minutes? Or up to an hour if you’re organized (I’m usually not).
While the chicken is thinking about life, get your rice going. Leftover is totally fine—honestly, sometimes better because it gets a little chewy. If you forgot, use the quick microwave kind and call it efficiency.
Preheat your grill (or grill pan, or honestly even your oven’s broiler). Medium-high is good. Throw on the chicken and let it sizzle about 5-7 minutes per side. If you’re using thighs, give them another minute or two. This is where I usually sneak a piece off the side to check for done-ness… chef’s prerogative.
Right, while the chicken’s doing its thing, toss your broccoli in a bit of olive oil, salt, pepper. Toss it right on the grill next to the chicken (or on a tray in the oven)—about 7-8 minutes till it’s charred in spots and getting crispy around the edges. Don’t stress if it’s a little black; that’s flavor, right?
For the creamy garlic sauce: just whisk yogurt, mayo, minced garlic, lemon juice, salt, and pepper in a bowl. Taste. Actually, taste twice. More lemon? Toss it in. If you like it thinner, add a splash of water or (here’s a secret) a trickle of pickle juice. I do that and nobody complains.
Slice your chicken, fluff your rice, then pile it all into bowls—rice first, then broccoli, then chicken strips. Douse with sauce. Sprinkle on whatever else you fancy—parsley, chili flakes, parmesan. Make it a party.

Things I’ve Learned (Sometimes The Hard Way)

If you try to use too much garlic in the sauce, you’ll scare off vampires… and possibly your own family. Go easy to start.
I once skipped the oil on the broccoli and it welded itself to the grill. Learn form my mistakes—use oil.
Chicken breast dries fast on the grill; thighs are more forgiving if you’re prone to distractions (like your cat knocking over the salt, twice).
Pre-made rotisserie chicken totally works if you’re low on time or energy, just warm it up with the seasonings in a skillet.

If You Fancy Mixing Things Up… Or, Oops, What Didn’t Work

I sometimes use roasted sweet potato cubes instead of rice—makes it autumnal, you know? Tastes lush.
Try adding feta to the sauce, works a treat. Once I tried blue cheese… not my brightest idea, way too funky for this dish.
If you want it spicier, toss in a spoonful of sriracha or chili crisp. Big fan of this chili crisp from FlyByJing.
And, occasionally, instead of grilling the chicken, I pan-fried it. Tastes just as good, just less smoky. So if your grill is on strike, go for it.

Gear I Use (But Improvise, Seriously!)

Grill or grill pan (but I’ve even done this in a regular nonstick skillet—don’t sweat it)
Mixing bowls
Small whisk or fork for the sauce (fork’s fine, actually)
Baking tray if you’re roasting broccoli in the oven
Sharp knife for slicing (or, if you’re like me, that one chef’s knife—even if it’s only sort of sharp—it’s fine)

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Keeping Leftovers (On the Slim Chance You Have Any)

Bowl contents will keep in the fridge, tied up tight, about 2-3 days. But, honestly, in my house it never lasts more than a day! If you do manage to hide some behind the orange juice, the flavors actually get better—especially the garlic sauce, which turns into something punchier overnight. Not so hot after freezing, though. Gets weirdly grainy; would not recommend.

How I Like to Serve This, For What It’s Worth

I like piling everything into a massive bowl, then eating with a big spoon so I’m sure to get bites of everything at once (my partner says this is “chaotic,” but what’s the point of a bowl if not to mix, right?). If my parents are over, we put all the bits on the table so everyone can make their own bowl. Plus, more chance to argue over who gets the crispiest broccoli. Serve with a wedge of lemon or, for some reason, my cousin insists on a slug of hot sauce. Go figure.

Stuff I Wish I’d Known Sooner – My Not-Expert Tips

I once tried rushing the sauce by skipping the garlic – not worth it. Do yourself a favor: always use fresh garlic if you can.
Let your chicken rest for a couple minutes before slicing. Didn’t believe it made a difference, but it does—juicier, every time. Wild.
If your rice is cold, give it a quick zap. No one wants cold gluey rice (unless you’re, like, into that?)
Broccoli gets extra charred if you don’t crowd it on the pan – give it space and it’ll reward you.

Real, Actual Questions I Get (Because Apparently I’m The Bowl Queen Now)

Can I prep this ahead? Gosh yes. Sometimes I grill chicken and broccoli in the morning then reheat before dinner. Rice gets a bit clumpy but a splash of water fixes that!
My sauce is too sharp/lemony! Help? Oh, been there. A bit more yogurt or a tiny pinch of sugar mellows it right out.
Do I have to grill the chicken? Nope! I’ve baked it, pan-fried it, even microwaved (okay, that last one was desperation—wouldn’t exactly recommend).
Is this actually healthy? Mostly, yeah, but I never measure oil and sometimes double up on sauce so… you do you!
How strong is the garlic? Depends how big your garlic cloves are (and, y’know, how fearless you’re feeling). I’d say moderate, but you can always start with less and build up.
Can I use cauliflower? For sure. Or honestly, whatever veg the drawer is surrendering. Maybe not brussels sprouts unless you’re truly brave.

If you enjoyed this, or want more non-fussy recipes, check out Smitten Kitchen’s Chicken & Rice Bowls—I’ve tried hers and they’ve never let me down.

So there it is, the courageously imperfect Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce. Might not get you on MasterChef but hey, it’ll fill your belly and leave someone licking the bowl!