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Overhead view of a healthy Grilled Chicken and Broccoli Bowl with Mediterranean toppings.

Grilled Chicken and Broccoli Bowl

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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken breast sliced
  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic minced
  • 1 Lemon juiced
  • 1 tsp Dried oregano
  • ½ tsp Paprika
  • 4 cups Broccoli florets
  • 2 cups Cooked brown rice or quinoa
  • 1 cup Cherry tomatoes halved
  • 1 cup Cucumber diced
  • Optional: ¼ cup Feta cheese crumbles

Method
 

  1. Marinate: In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and toss.
  2. Grill: Heat a grill or grill pan over medium-high. Grill chicken for 5–6 minutes per side until cooked through. Let rest for 5 minutes.
  3. Steam: Steam broccoli florets for 3–5 minutes until tender-crisp.
  4. Assemble: Divide rice/quinoa into four bowls. Top with chicken, broccoli, tomatoes, and cucumber.
  5. Garnish: Sprinkle with feta cheese and an extra squeeze of lemon if desired.

Notes

  • Don't Overcrowd the Pan: Grill chicken in batches if necessary. Overcrowding causes the meat to steam rather than sear, losing that smoky Mediterranean flavor.
  • Broccoli Texture: To keep broccoli vibrant and "snap-tender," immediately shock it in an ice-water bath after steaming if you aren't eating it right away.
  • Grain Substitutes: For a lighter base, swap rice for Greek Quinoa Salad Recipe or cauliflower rice.
  • Storage: If meal prepping, let the grilled chicken cool completely before sealing the lid to prevent the broccoli from getting mushy from trapped steam.
  • Flavor Boost: Top with a dollop of hummus recipe or a drizzle of tahini for extra creaminess without heavy dairy.