Description
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce offer a balanced and flavorful meal perfect for a quick weeknight dinner. Tender, paprika-seasoned grilled chicken is complimented by vibrant steamed broccoli and a luscious, tangy garlic sauce, all served over a bed of fluffy rice or quinoa. Ready in just 30 minutes, this recipe combines simple ingredients with bold flavors for a nutritious and satisfying bowl.
Ingredients
Scale
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
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
Vegetables & Grain
- 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 olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper (if using), and lime juice. Add the chicken breasts or thighs, coating them thoroughly with the marinade. Allow to marinate for at least 10 minutes to enhance flavor.
- Cook the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and chicken is cooked through. Remove from grill and let rest for a few minutes before slicing.
- Prepare the Broccoli: While the chicken is grilling, steam or roast the broccoli florets until tender but still crisp, about 5-7 minutes. For roasting, toss broccoli with a little olive oil, salt, and pepper, then cook in a 425°F oven for 15 minutes, tossing halfway through.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly between four bowls. Top each with sliced grilled chicken and steamed or roasted broccoli. Drizzle the creamy garlic sauce over the top and garnish with lime wedges for an added fresh burst of flavor.
Notes
- Chicken breasts and thighs can be interchanged based on preference; thighs tend to be juicier.
- Adjust cayenne pepper quantity to control the spice level.
- Use quinoa for a gluten-free and higher protein option instead of rice.
- Leftovers keep well refrigerated for up to 3 days.
- For an extra kick, add chopped fresh herbs like cilantro or parsley to the sauce.
