Description

Make these Grilled Chicken & Broccoli Bowls with a rich, creamy garlic sauce for a wholesome and delicious dinner.
Perfect for meal prep, busy nights, or a healthy lunch, these bowls are full of flavor and easy to customize

Ingredients

Scale

For the Chicken:

2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 lime, juiced

For the Creamy Garlic Sauce:

½ cup mayonnaise
¼ cup sour cream
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

For the Bowls:

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

Instructions

Step 1:
In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper if using.
Add the lime juice and toss well to coat.
Let the chicken marinate for at least 30 minutes, or up to 24 hours for deeper flavor.

Step 2:
When ready to cook, heat a grill, grill pan, or skillet over medium-high heat.
Cook the chicken for about 5-7 minutes per side, or until the chicken is charred and cooked through.
Let it rest for a few minutes before slicing thinly.

Step 3:
While the chicken cooks, prepare the creamy garlic sauce.
In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper.
Taste and adjust seasoning as needed.

Step 4:
Steam or roast the broccoli until tender but still bright green.
Fluffy cooked rice or quinoa should be ready to go for assembly.
Prep any additional toppings like lime wedges now.

Step 5:
To assemble the bowls, divide the cooked rice or quinoa between serving bowls.
Top with steamed or roasted broccoli and sliced chicken.
Drizzle generously with the creamy garlic sauce.

Step 6:
Finish with an extra squeeze of lime if desired.
Serve immediately and enjoy every delicious, hearty bite!