Grilled Chicken With Steamed Broccoli – A Simple, Healthy Weeknight Favorite
This is the kind of dinner that makes weeknights feel easy. Grilled chicken brings smoky flavor and a satisfying bite, while steamed broccoli keeps things fresh and balanced. It’s quick to make, easy to clean up, and flexible enough to fit whatever seasonings you like.
If you’ve been looking for a go-to meal that tastes good and supports healthy habits, this one fits the bill. You’ll find straightforward ingredients, clear steps, and a result that feels wholesome without feeling boring.
Grilled Chicken With Steamed Broccoli - A Simple, Healthy Weeknight Favorite
Ingredients
Method
- Prep the chicken: Pat the chicken breasts dry.If they’re thick on one end, slice horizontally to create cutlets or pound to an even 1/2-inch thickness. Even thickness cooks more evenly and stays juicier.
- Make the marinade: In a bowl, whisk 1 tablespoon olive oil, lemon zest, half the lemon juice, garlic, salt, pepper, paprika, and dried herbs. Toss the chicken in the mixture until coated. Let sit for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
- Preheat the grill or pan: Heat a gas grill to medium-high, or warm a grill pan or cast-iron skillet over medium-high until hot.Lightly oil the grates or pan to prevent sticking.
- Grill the chicken: Place the chicken on the hot surface. Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). If using a skillet, lower the heat slightly after searing to avoid burning spices.
- Rest the chicken: Transfer to a plate and tent loosely with foil.Rest for 5 minutes to lock in juices.
- Steam the broccoli: While the chicken rests, add 1 cup water to a pot and bring to a simmer. Place broccoli florets in a steamer basket, cover, and steam 4–5 minutes until crisp-tender. If you don’t have a steamer, add 1/4 inch water to a skillet, cover, and simmer until just tender.
- Season the broccoli: Transfer to a bowl and toss with 1 tablespoon olive oil or a pat of butter, a pinch of salt, and the remaining lemon juice.Add red pepper flakes or Parmesan if you like.
- Serve: Slice the chicken across the grain. Plate with broccoli and spoon over any juices from the resting plate. Finish with an extra squeeze of lemon and a crack of black pepper.
Why This Recipe Works
This recipe strikes a smart balance between flavor and simplicity. Grilling the chicken adds char and depth without a heavy sauce, and a quick marinade keeps the meat juicy.
Steamed broccoli brings color and texture, and you can brighten it with lemon, garlic, or a drizzle of olive oil.
It also comes together fast. With minimal prep and short cook times, it’s practical for busy nights. Plus, it scales well for meal prep, family dinners, or a solo lunch that won’t weigh you down.
What You’ll Need
- Chicken: 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
- Olive oil: 2 tablespoons, divided
- Lemon: 1 lemon (zest and juice)
- Garlic: 2 cloves, minced (or 1 teaspoon garlic powder if preferred)
- Salt: 1 to 1.5 teaspoons, to taste
- Black pepper: 1 teaspoon, freshly ground
- Paprika: 1 teaspoon (smoked if you like extra depth)
- Dried herbs: 1 teaspoon (oregano, thyme, or Italian seasoning)
- Broccoli: 1 large head (about 1 to 1.25 pounds), cut into florets
- Water for steaming: 1 cup (or follow your steamer’s instructions)
- Optional finishes: Red pepper flakes, butter or ghee (1 tablespoon), grated Parmesan, or a splash of soy sauce
Instructions
- Prep the chicken: Pat the chicken breasts dry.If they’re thick on one end, slice horizontally to create cutlets or pound to an even 1/2-inch thickness. Even thickness cooks more evenly and stays juicier.
- Make the marinade: In a bowl, whisk 1 tablespoon olive oil, lemon zest, half the lemon juice, garlic, salt, pepper, paprika, and dried herbs. Toss the chicken in the mixture until coated. Let sit for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
- Preheat the grill or pan: Heat a gas grill to medium-high, or warm a grill pan or cast-iron skillet over medium-high until hot.Lightly oil the grates or pan to prevent sticking.
- Grill the chicken: Place the chicken on the hot surface. Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). If using a skillet, lower the heat slightly after searing to avoid burning spices.
- Rest the chicken: Transfer to a plate and tent loosely with foil.Rest for 5 minutes to lock in juices.
- Steam the broccoli: While the chicken rests, add 1 cup water to a pot and bring to a simmer. Place broccoli florets in a steamer basket, cover, and steam 4–5 minutes until crisp-tender. If you don’t have a steamer, add 1/4 inch water to a skillet, cover, and simmer until just tender.
- Season the broccoli: Transfer to a bowl and toss with 1 tablespoon olive oil or a pat of butter, a pinch of salt, and the remaining lemon juice.Add red pepper flakes or Parmesan if you like.
- Serve: Slice the chicken across the grain. Plate with broccoli and spoon over any juices from the resting plate. Finish with an extra squeeze of lemon and a crack of black pepper.
Storage Instructions
Store leftover chicken and broccoli in separate airtight containers for best texture.
They’ll keep well in the fridge for up to 3–4 days. Reheat chicken gently in a covered skillet over low heat or in the microwave at 50–60% power to avoid drying it out. The broccoli reheats quickly; don’t overdo it or it can turn mushy.
For freezing, chicken freezes well for up to 2 months.
Broccoli can be frozen, but it’s best slightly undercooked before freezing to prevent sogginess. Thaw in the fridge and reheat gently.
Why This Is Good for You
This meal balances lean protein, fiber, and micronutrients with minimal fuss. Chicken breast provides high-quality protein that supports muscle and satiety.
Broccoli offers fiber, vitamin C, vitamin K, and antioxidants that support immune health and digestion.
Cooking methods matter, too. Grilling uses little oil while building flavor, and steaming preserves nutrients without extra calories. It’s a nourishing meal that leaves room for smart additions like whole grains or healthy fats.
Common Mistakes to Avoid
- Skipping the rest: Cutting into the chicken too soon causes juices to run out.Give it at least 5 minutes.
- Uneven chicken thickness: Thick and thin spots cook at different speeds, leaving dry edges and undercooked centers. Pound or split the breasts.
- Overcooking: Dry chicken is usually from going past 165°F. Use a thermometer for accuracy.
- Waterlogged broccoli: Steaming too long makes it mushy and dull.Stop when it’s bright green and just tender.
- Under-seasoning: Salt the broccoli lightly and brighten with lemon or olive oil. Simple doesn’t mean bland.
Alternatives
- Protein swaps: Try boneless chicken thighs (juicier and forgiving), turkey cutlets, shrimp (quick to grill), or firm tofu pressed and marinated.
- Flavor variations: Go Mediterranean with oregano, lemon, and garlic; smoky-sweet with paprika and a touch of honey; or Asian-inspired with soy sauce, ginger, and sesame oil.
- Cooking methods: No grill? Pan-sear and finish in a 375°F oven, or use an air fryer for a quick, crisp exterior.
- Veggie options: Swap or add green beans, asparagus, or Brussels sprouts.Steam or roast depending on your preference.
- Make it a fuller meal: Serve with quinoa, brown rice, mashed potatoes, or a simple couscous. Add a yogurt-herb sauce or chimichurri for extra flavor.
FAQ
How do I keep the chicken from sticking to the grill?
Make sure the grill is fully preheated and clean, and lightly oil the grates. Pat the chicken dry before cooking and avoid flipping too early.
Once a good sear forms, it will release more easily.
Can I marinate the chicken overnight?
Yes, but limit it to about 8–12 hours if your marinade is acidic. Too much acid for too long can change the texture and make the chicken mealy. If marinating longer, reduce the lemon juice and add it just before cooking.
What if I don’t have a steamer?
Use a skillet or pot with a lid.
Add a small amount of water, bring to a simmer, add the broccoli, cover, and cook until crisp-tender. Drain any remaining water and season as usual.
How can I tell when the chicken is done without a thermometer?
Cut into the thickest part and check that the juices run clear and the meat is opaque, not pink. The texture should feel firm but still springy.
That said, a thermometer is the most reliable tool.
Can I make this recipe spicy?
Absolutely. Add cayenne or chili powder to the chicken marinade, and finish the broccoli with red pepper flakes. You can also serve with a spicy yogurt sauce or hot sauce on the side.
What’s the best way to meal prep this?
Cook a larger batch of chicken and broccoli, then portion with a grain like brown rice.
Keep sauces on the side to prevent sogginess. Reheat gently and add fresh lemon or herbs right before eating for brightness.
In Conclusion
Grilled Chicken with Steamed Broccoli is simple, satisfying, and flexible. With a quick marinade, a hot pan or grill, and a few fresh touches, you get a meal that tastes clean and comforting.
It’s a dependable weeknight option that adapts to your mood and your pantry. Keep this one in your rotation, and you’ll always have a healthy, tasty dinner within reach.
