Description
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce offer a deliciously balanced meal featuring juicy grilled chicken, tender steamed or roasted broccoli, and a rich, garlicky sauce over rice or quinoa. Perfect for a quick weeknight dinner or a wholesome lunch, this recipe combines simple ingredients with vibrant flavors for a crowd-pleasing, satisfying bowl packed with protein and veggies.
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 Bowls:
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Add the lime juice and toss to coat thoroughly. Let the chicken marinate for at least 30 minutes or up to 24 hours in the refrigerator for best flavor.
- Cook the Chicken: Grill or pan-fry the chicken over medium-high heat until cooked through and slightly charred, approximately 5-7 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from heat and let it rest for a few minutes before slicing into bite-sized pieces.
- Cook the Broccoli: While the chicken cooks, steam the broccoli florets for 4-5 minutes until bright green and tender, or roast them in a preheated oven at 400°F (200°C) for 15-20 minutes with a drizzle of olive oil, salt, and pepper until slightly crispy on the edges.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly between two bowls. Top each bowl with the steamed or roasted broccoli and the sliced grilled chicken. Drizzle generously with the creamy garlic sauce. Serve with lime wedges on the side for extra brightness.
- Serve and Enjoy: Serve the bowls warm, optionally garnished with extra Parmesan cheese, fresh parsley, or your favorite toppings like avocado or shredded cheese for added flavor.
Notes
- For a spicier dish, increase the amount of cayenne pepper in the chicken seasoning or add chili flakes to the sauce.
- You can substitute the rice or quinoa with your preferred cooked grain such as brown rice, bulgur, or cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, oven, or microwave before serving.
- Make the sauce healthier by swapping sour cream and mayonnaise with Greek yogurt or using a plant-based alternative for a dairy-free option.
- To thicken the sauce, allow it to simmer longer or stir in a small amount of grated Parmesan cheese or cornstarch slurry.
- This bowl is customizable: add toppings like avocado, shredded cheese, fresh herbs, or a squeeze of lemon juice for extra zest.
