Grilled Chicken Broccoli Bowls

$- Chicken breasts and marinade components - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 2 cloves garlic, finely minced - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - Vegetables and grains - 2 cups broccoli florets - 1 cup cooked quinoa - 1 red bell pepper, thinly sliced - Garnishes and serving suggestions - 1 ripe avocado, sliced (for garnish) - Lemon wedges (for serving) This meal is simple to make and packed with flavor. The chicken provides lean protein, while broccoli and quinoa add important nutrients. The red bell pepper adds a nice crunch and color to your bowl. Avocado gives a creamy touch and healthy fats, while lemon brightens the dish. Each ingredient works together to create a balanced meal. You can easily customize this bowl based on your taste. The marinade boosts the chicken's flavor and makes it juicy. Enjoy the process of cooking and getting creative with your ingredients! {{ingredient_image_2}} First, mix the marinade. In a small bowl, combine: - 1 tablespoon olive oil - 2 cloves garlic, finely minced - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste Stir these well until blended. Next, coat the chicken breasts evenly with the marinade. Make sure to cover all sides. Allow the chicken to marinate for at least 30 minutes. This helps the flavors soak into the meat. Preheat your grill to a medium-high setting. This step is key for a good sear on the chicken. Once the grill is hot, place the marinated chicken breasts on the grates. Grill them for about 6-7 minutes on each side. Use a meat thermometer to check for doneness. The safe internal temperature is 165°F (75°C). After grilling, let the chicken rest for several minutes before slicing. This keeps it juicy. While the chicken grills, prepare the broccoli. You can choose to steam or grill it. If steaming, bring a pot of water to a simmer. Steam the broccoli florets for about 4-5 minutes. They should be bright green and tender yet crisp. If you prefer grilling, toss the florets on the grill for the last 3-4 minutes. Grilling adds a nice smoky flavor. Now it's time to assemble your bowls. Start with a base of cooked quinoa in a large bowl or deep dish. Then, layer the sliced grilled chicken on top. Add the steamed broccoli and some vibrant red bell pepper slices. For a finishing touch, garnish each bowl with fresh avocado slices. Serve with lemon wedges on the side. Squeeze some lemon over the bowl for a bright, fresh taste. For an extra inviting look, consider serving the bowls on a wooden board. You can add microgreens or fresh herbs as a garnish. A drizzle of extra virgin olive oil can elevate the dish further. To keep your chicken juicy, let it rest after grilling. This step helps the juices stay in the meat. Slice the chicken against the grain. This makes each bite tender and easy to chew. For seasoning, use a mix of olive oil, garlic, and spices. Marinade the chicken for at least 30 minutes. This allows the flavors to soak in. Use salt and pepper to enhance the taste. Try different marinades to boost flavor. You can use lemon juice, soy sauce, or yogurt. These add zest and moisture. Spices like cumin or coriander can bring warmth to the dish. For extra taste, add toppings like nuts or seeds. Fresh herbs like cilantro or parsley can brighten up your bowl. A drizzle of balsamic reduction can also add a sweet touch. Make the chicken and broccoli ahead of time. Store them in airtight containers in the fridge. This helps save time on busy days. You can also keep cooked quinoa in the fridge for quick meals. For weeknight dinners, reheat the chicken and veggies. Serve with fresh greens or a simple salad. This gives you a balanced meal in minutes. Pro Tips Marinate Longer for Flavor: For enhanced flavor and tenderness, try marinating the chicken for at least 1-2 hours or even overnight. Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C). Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or asparagus based on your preference or seasonal availability. Quinoa Cooking Tip: For extra flavor, cook your quinoa in vegetable or chicken broth instead of water to give it a richer taste. {{image_4}} You can switch out chicken for other meats. Try turkey or pork for a tasty change. If you prefer plant-based options, use tofu or tempeh. Both soak up flavors well and make the dish hearty. For turkey, use a similar marinade as chicken. For tofu, press it first to remove excess water. Then, marinate and grill it until it gets nice grill marks. Each protein brings its own flavor and texture. Quinoa is great, but feel free to try other grains. Brown rice or farro works well and adds a different taste. If you want more protein, add legumes like chickpeas or black beans. They pair wonderfully with the veggies and chicken. Switching bases can change the total meal. Each option offers unique nutrients and flavors. A sauce can really change the vibe of your dish. Try teriyaki or a spicy sriracha sauce for a flavor boost. You can also use a creamy dressing like ranch or tahini. Adding spices creates a new taste profile. Try cumin for warmth or chili powder for heat. Just a little sprinkle can make a big difference. Enjoy experimenting with flavors until you find your perfect mix! Store your grilled chicken broccoli bowls in airtight containers. This keeps the food fresh and safe. You can use glass or plastic containers. Make sure they are clean and dry before use. Place the bowls in the fridge right after they cool down. For best taste, eat them within 3-4 days. Always check for any signs of spoilage before eating. To reheat, use the microwave or a skillet. If using a microwave, heat in short bursts. This helps keep the chicken juicy. For the skillet, add a splash of water. Cover it to trap the steam. This keeps the chicken moist. Avoid high heat to prevent overcooking. Enjoy your bowls warm, just like when they were freshly made! Yes, you can use frozen chicken. Start by thawing it safely. Place the frozen chicken in the fridge overnight. If you need it faster, run it under cold water. Once thawed, follow the marinating steps in the recipe. Cook it on the grill until it reaches 165°F. This ensures it is safe to eat. If you want alternatives, try brown rice or couscous. These grains have a similar texture and flavor. For a low-carb option, you can use cauliflower rice. It adds a nice crunch and pairs well with the chicken and veggies. Check the chicken with a meat thermometer. It should read 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear. This means it is safe to eat. Absolutely! You can marinate the chicken a day ahead. Store it in the fridge until you are ready to grill. You can also cook the quinoa and steam the broccoli ahead of time. Store them in airtight containers. This makes it easy to assemble your bowls when you need a quick meal. This blog post covered how to create a tasty and healthy chicken bowl. We discussed ingredient choices, marinating the chicken, and cooking it right on the grill. You learned about preparing broccoli and assembling your meal for the best look. I shared tips for juicy chicken and storage ideas, plus some fun variations. In final thoughts, this dish is flexible and easy. You can adjust it to fit your taste. Enjoy making your delicious bowls!$

Grilled Chicken Broccoli Bowls

A healthy and delicious bowl featuring grilled chicken, steamed broccoli, quinoa, and fresh vegetables.

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine American

Servings 2

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
2 cups broccoli florets
1 cup cooked quinoa
1 piece red bell pepper, thinly sliced
1 tablespoon olive oil
2 cloves garlic, finely minced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and black pepper
1 piece ripe avocado, sliced (for garnish)
as needed lemon wedges (for serving)

Instructions

In a small mixing bowl, combine the olive oil, minced garlic, paprika, garlic powder, onion powder, salt, and black pepper. Coat the chicken breasts evenly with this mixture and allow them to marinate for a minimum of 30 minutes.
Preheat your grill to a medium-high setting.
Place the marinated chicken breasts on the grill. Grill for approximately 6-7 minutes on each side or until cooked through. Let the chicken rest for several minutes before slicing.
Bring a pot of water to a simmer for steaming. Steam the broccoli florets for about 4-5 minutes until bright green and tender yet crisp.
In a large bowl, layer the base with the cooked quinoa. Arrange the sliced grilled chicken, steamed broccoli, and red bell pepper on top.
Finish off each bowl with fresh avocado slices on top and serve alongside lemon wedges.

Notes

For an inviting look, serve the bowls on a wooden board and garnish with microgreens or fresh herbs. A drizzle of extra virgin olive oil or balsamic reduction can add a gourmet touch.

Keyword broccoli, grilled chicken, healthy bowl, quinoa