Go Back

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

A high-protein, low-carb meal featuring perfectly charred grilled chicken and roasted broccoli smothered in a rich, homemade creamy garlic sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 580

Ingredients
  

Chicken Marinade
  • 2 lbs chicken breast boneless, skinless
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
Vegetables
  • 2 heads broccoli cut into florets
  • 2 tbsp olive oil
Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 cup chicken broth
  • 1.5 cups heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Grill Pan or Outdoor Grill
  • Baking sheet
  • Large Skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Rub over chicken breasts and let sit for 15 minutes.
  3. Toss broccoli florets with olive oil, salt, and pepper on the baking sheet. Roast for 15-20 minutes until tender and edges are crispy.
  4. Heat a grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest before slicing.
  5. In a skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
  6. Add chicken broth and simmer for 2 minutes. Lower heat and stir in heavy cream.
  7. Simmer gently for 3-4 minutes to thicken. Stir in parmesan cheese until melted and smooth. Add parsley.
  8. Assemble bowls with roasted broccoli, sliced chicken, and a generous pour of creamy garlic sauce.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat sauce gently to prevent separation.