Description

When I first created these Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce, I was looking for a meal that was hearty, nourishing, and packed with flavor

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced

For the Creamy Garlic Sauce
1/2 cup mayonnaise
1/4 cup sour cream
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Bowls
1 pound broccoli florets, steamed or roasted
2 cups cooked rice or quinoa
Lime wedges, for serving

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Instructions

Step 1: In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using

Step 2: Add the lime juice and toss everything to coat evenly

Step 3: Cover and let the chicken marinate for at least 30 minutes or up to 24 hours for deeper flavor

Step 4: Preheat a grill or skillet over medium-high heat

Step 5: Cook the chicken for 5-7 minutes per side, until golden, slightly charred, and fully cooked through

Step 6: Remove the chicken from the heat and let it rest for a few minutes before slicing thinly

Step 7: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper to make the creamy garlic sauce

Step 8: Steam or roast the broccoli florets until tender-crisp and vibrant green

Step 9: Warm the cooked rice or quinoa if needed

Step 10: To assemble, divide the rice or quinoa between bowls, top with steamed broccoli and sliced chicken, and drizzle with the creamy garlic sauce

Step 11: Serve with lime wedges on the side for squeezing over the top