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An extreme close-up of a healthy meal prep bowl featuring grilled chicken slices and broccoli florets on a bed of grains, highlighting the texture and fresh ingredients.

Grilled Chicken and Broccoli Bowls (The Only Recipe You Need)

Discover the ultimate Grilled Chicken and Broccoli Bowls recipe! Perfect for a healthy weeknight dinner or easy meal prep, this dish features juicy lemon-herb chicken, charred broccoli, and fluffy quinoa for a delicious and balanced meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Herb Marinade & Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Bowls
  • 1 large head broccoli cut into florets
  • 1 cup quinoa uncooked (yields about 3 cups cooked)
  • 1/2 cup crumbled feta cheese optional garnish
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Grill
  • 2 Mixing Bowls
  • 1 Meat Thermometer

Method
 

  1. In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper.
  2. Place chicken breasts in a shallow dish or resealable bag. Pour two-thirds of the marinade over the chicken, coating it completely. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  3. In a separate bowl, toss the broccoli florets with the remaining one-third of the marinade.
  4. Preheat your grill to medium-high heat (about 400-450°F). Place the marinated chicken on the grill and cook for 6-8 minutes per side, until the internal temperature reaches 165°F. Add the broccoli to a grill basket or skewers and grill for the last 5-7 minutes, until tender-crisp and lightly charred.
  5. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing it into strips.
  6. While the chicken rests, cook quinoa according to package directions. Divide the cooked quinoa among four bowls. Top with grilled broccoli and sliced chicken. Garnish with crumbled feta cheese and fresh parsley, if desired.

Notes

Tip 1: For even cooking, pound the chicken breasts to a uniform thickness before marinating.
Tip 2: Feel free to substitute brown rice or your favorite grain for quinoa.
Tip 3: Store leftover bowls in an airtight container in the refrigerator for up to 4 days.