Start by preheating your grill to medium-high heat. Season the chicken breasts with olive oil, salt, pepper, and any preferred spices. Grill for 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest before slicing.

While the chicken is grilling, prepare the broccoli. Preheat your oven to 400°F and toss the broccoli florets with olive oil, lemon juice, and salt. Spread evenly on a baking sheet and roast for 15-20 minutes until bright green and slightly charred.

Cook your chosen grains such as rice, quinoa, or couscous according to package instructions. For grain-free, use cauliflower rice. Fluff the grains and keep warm while assembling the bowls.

For the creamy garlic sauce, melt butter in a saucepan. Add minced garlic and sauté for 1-2 minutes. Stir in heavy cream, season, and let simmer for 3-5 minutes until it thickens.

Layer a generous amount of grains at the bottom of each serving bowl. Add sliced grilled chicken, followed by roasted broccoli. Drizzle with creamy garlic sauce and garnish with herbs.