Description
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce offer a flavorful and balanced meal, featuring juicy, spiced grilled chicken paired with tender broccoli and a zesty garlic sauce. Perfect for a quick and healthy dinner, these bowls combine protein, vegetables, and grains for a satisfying, nutritious dish ready in 30 minutes.
Ingredients
Scale
For the Chicken
- 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 Bowl
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the chicken marinade: In a bowl, combine olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper if using, and lime juice. Mix well to create the marinade for the chicken.
- Marinate the chicken: Add the boneless chicken breasts or thighs to the marinade, ensuring each piece is evenly coated. Let it marinate for at least 10 minutes to absorb the flavors.
- Preheat the grill: Heat your grill to medium-high heat, ensuring it’s clean and lightly oiled to prevent sticking.
- Grill the chicken: Place the marinated chicken on the grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and slightly charred on the outside.
- Prepare the creamy garlic sauce: While the chicken is grilling, combine mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a bowl. Stir until smooth and set aside.
- Cook the broccoli: Steam or roast the broccoli florets until tender but still vibrant green, about 5-7 minutes. Roasting can be done at 400°F (200°C) for about 12-15 minutes if preferred.
- Assemble the bowls: Divide cooked rice or quinoa evenly into four bowls. Top each with grilled chicken slices and broccoli. Drizzle with the creamy garlic sauce and garnish with lime wedges for extra brightness.
- Serve: Serve immediately while warm and enjoy your nutritious grilled chicken and broccoli bowls with a fresh, creamy garlic kick.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Use chicken thighs for juicier, more flavorful results; breasts are leaner.
- Substitute rice with quinoa or cauliflower rice for a different grain option.
- Adjust cayenne pepper quantity or omit for less heat.
- Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.
