Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
A delightful combination of juicy grilled chicken, tender broccoli, and a rich, tangy garlic sauce that's both wholesome and nourishing.
Equipment
- Grill or skillet
- Mixing bowls
- Whisk
Ingredients
For the Chicken
- 2 large Chicken breasts boneless, skinless
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Lime juice
- 1/4 tsp Cayenne pepper optional
For the Bowls
- 4 cups Broccoli florets
- 2 cups Cooked rice or quinoa
For the Creamy Garlic Sauce
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream
- 2 cloves Garlic minced
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- to taste Salt and pepper
Optional Toppings
- Avocado sliced
- Shredded cheese
- Fresh herbs cilantro or parsley
Instructions
Prepare the Chicken
- In a bowl, mix olive oil, paprika, garlic powder, salt, pepper, lime juice, and cayenne pepper (if using) to create the marinade.
- Add chicken breasts to the marinade, ensuring they're fully coated. Let marinate for at least 30 minutes in the refrigerator.
- Preheat grill or skillet to medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
Prepare the Broccoli
- Steam or sauté broccoli florets until tender but still crisp, about 4-5 minutes.
Make the Creamy Garlic Sauce
- In a bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Refrigerate for at least 30 minutes to allow flavors to meld.
Assemble the Bowls
- Divide cooked rice or quinoa among bowls.
- Top with sliced grilled chicken and broccoli.
- Drizzle with creamy garlic sauce and add optional toppings as desired.
Notes
For a healthier option, substitute Greek yogurt for sour cream in the sauce. Vegetarians can replace chicken with chickpeas or tofu. Meal prep tip: Store components separately and assemble when ready to eat for best texture.