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- 2 boneless, skinless chicken breasts - 2 cups fresh broccoli florets - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 cup cooked quinoa or jasmine rice - ½ cup cherry tomatoes, halved - 2 tablespoons low-sodium soy sauce - 1 tablespoon freshly squeezed lemon juice - 3 cloves garlic, minced - 1 tablespoon honey or maple syrup You can use either cooked quinoa or fluffy jasmine rice as your base. I love quinoa for its nutty flavor and added nutrients. Jasmine rice offers a softer texture and a lovely aroma. Both choices pair well with chicken and broccoli, giving you a delightful meal. Feel free to mix and match bases! {{ingredient_image_2}} To start, I mix olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. I add the chicken breasts, making sure they are fully coated with the marinade. Cover the bowl with plastic wrap. I let it sit in the fridge for at least 30 minutes. This helps the chicken soak up all the great flavors. In a small bowl, I combine low-sodium soy sauce, lemon juice, minced garlic, and honey. I stir these ingredients until they blend well. This sauce adds a tasty kick to the dish. I set it aside to let the flavors come together. Next, I preheat my grill to medium-high heat. Once it's hot, I place the marinated chicken on the grill. I cook it for about 6-8 minutes on each side. I check the internal temperature to make sure it reaches 165°F (75°C). When done, I take it off the grill and let it rest for a few minutes. Then, I slice the chicken into thin strips. While the chicken grills, I bring a pot of water to a boil. I add the broccoli florets and blanch them for 2-3 minutes. This helps keep them bright green and crisp. I use a slotted spoon to transfer the broccoli to a bowl of ice water. This stops the cooking process. Once cooled, I drain the broccoli and set it aside. I take each serving bowl and add a base of cooked quinoa or jasmine rice. On one side, I layer the sliced grilled chicken. On the other side, I add the blanched broccoli and halved cherry tomatoes. This creates a colorful and inviting presentation. I generously drizzle the garlic sauce over the chicken and veggies. This adds flavor and makes the meal look delicious. Finally, I sprinkle sesame seeds on top of each bowl. This gives a nice finish to the dish. I serve it right away for a fresh and tasty meal. To get the most flavor, marinate your chicken well. Use a mix of olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure to coat each piece of chicken. Cover the bowl and chill it in the fridge for at least 30 minutes. If you can, marinate for a few hours. This helps the chicken soak up all the good flavors. Start by preheating your grill to medium-high heat. This temperature gives the chicken nice grill marks and keeps it moist. Cook the chicken for 6-8 minutes on each side. Use a meat thermometer to check. The chicken should reach 165°F (75°C). This ensures it’s safe to eat. Let the chicken rest for a few minutes before slicing. This keeps the juices inside, making each bite tasty. Store any leftovers in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freeze the chicken and broccoli separately. When reheating, use a microwave or a skillet to warm them up gently. This keeps the chicken tender and the broccoli crisp. Remember to add a splash of water or broth when reheating to prevent dryness. Pro Tips Marination Magic: The longer you marinate the chicken, the more flavorful it will be. If time allows, marinate for a few hours or overnight for maximum flavor absorption. Perfectly Grilled Chicken: Use a meat thermometer to check the chicken's doneness. Aim for an internal temperature of 165°F (75°C) to ensure it's juicy and safe to eat. Vibrant Broccoli: Blanching the broccoli not only retains its bright green color but also preserves its crunch. Make sure to plunge it into ice water immediately after cooking. Flavor Boost: For an extra kick, try adding crushed red pepper flakes to the garlic sauce. This will give your bowls a delightful spicy twist! {{image_4}} You can swap out chicken for many other proteins. Try using shrimp for a seafood twist. Tofu works well if you prefer a plant-based option. Just marinate it like the chicken. For beef lovers, flank steak adds a hearty flavor. Cook it the same way as chicken for best results. Feel free to mix in other veggies. Bell peppers add sweetness and color. Carrots bring crunch, while snap peas add a nice pop. You can also use zucchini or asparagus. Just blanch them as you did with broccoli for a perfect texture. If you want to change the sauce, there are many options. A spicy sriracha sauce gives a kick. You could also use a creamy tahini dressing for richness. A lemon herb vinaigrette brightens the dish nicely. Experiment to find your favorite flavor combination! To store leftovers, let the bowls cool down to room temperature. Place the chicken, broccoli, and rice in an airtight container. You can separate each component or keep them together. Make sure to cover the container well to keep moisture in. Leftovers can stay fresh in the fridge for up to three days. When you’re ready to eat, reheat the bowls in the microwave. Place the food in a microwave-safe dish. Cover it with a damp paper towel to keep it moist. Heat on medium power for about 1-2 minutes. Stir halfway through to ensure even heating. You can also reheat in a skillet on low heat. This method keeps the food crispy. If you want to freeze the bowls, you can do so. First, let everything cool completely. Then, pack the chicken and broccoli separately from the rice or quinoa. Use freezer-safe bags or containers. They can last up to three months in the freezer. To enjoy later, thaw in the fridge overnight before reheating. Yes, you can use frozen broccoli. However, fresh broccoli tastes better. If you use frozen, thaw it first. Cook it for a shorter time. This keeps it bright and crisp. You can use several options instead of quinoa or rice. Try farro, barley, or couscous. Mashed sweet potatoes also work well. Choose what you like best for your bowl. To make this recipe gluten-free, use gluten-free soy sauce. Look for tamari or coconut aminos. These options keep the flavor but avoid gluten. Always check labels to be sure. The best way to check chicken is to use a meat thermometer. Insert it into the thickest part. It should read 165°F (75°C). If you don't have one, cut the chicken. The inside should be white, not pink. This post covered making tasty chicken and broccoli bowls. We discussed key ingredients, from marinating chicken to preparing garlic sauce. I shared tips for grilling and storing leftovers. You can also try different proteins and veggies for fun twists. In the end, these bowls are easy, healthy, and quick. Enjoy experimenting in your kitchen!

Grilled Chicken & Broccoli Flavor Burst Bowls 🌟

A vibrant and nutritious meal featuring grilled chicken, blanched broccoli, and a flavorful garlic sauce served over quinoa or jasmine rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 cups fresh broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 1 cup cooked quinoa or jasmine rice
  • 0.5 cup cherry tomatoes, halved
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • sesame seeds for garnish

Instructions
 

  • In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, a pinch of salt, and freshly cracked black pepper. Add the chicken breasts, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 30 minutes.
  • In a small mixing bowl, combine the low-sodium soy sauce, lemon juice, minced garlic, and honey (or maple syrup). Stir until all components are well blended. Set this garlic sauce aside.
  • Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated chicken breasts onto the grill, cooking for about 6-8 minutes on each side until the chicken reaches an internal temperature of 165°F (75°C). After grilling, remove the chicken from the grill and allow it to rest before slicing.
  • While the chicken is grilling, bring a medium pot of water to a rapid boil. Add the broccoli florets and blanch them for 2-3 minutes until they are vibrant green and tender-crisp. Transfer the broccoli to a bowl filled with ice water to halt the cooking process. Once cooled, drain and set aside.
  • In each serving bowl, create a base of cooked quinoa or jasmine rice. On one side, layer the sliced grilled chicken, and on the other, arrange the blanched broccoli and halved cherry tomatoes.
  • Generously drizzle the prepared garlic sauce over the chicken and vegetables.
  • Sprinkle sesame seeds over the top of each bowl and serve immediately.

Notes

Allow the chicken to marinate for optimal flavor.
Keyword broccoli, grilled chicken, healthy meal, quinoa