Description
Delicious and healthy Grilled Chicken & Broccoli Bowls with a zesty and creamy garlic sauce. This balanced meal features perfectly seasoned grilled chicken, tender broccoli florets, and a vibrant garlic sauce served over fluffy rice or quinoa, making it a quick and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Chicken Marinade
- 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
Other Ingredients
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the Chicken Marinade: 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 to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes to absorb the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for a few minutes before slicing it into strips.
- Prepare the Broccoli: While the chicken is grilling, steam or roast the broccoli florets until they are tender yet crisp, about 5-7 minutes. If roasting, toss the broccoli with a little olive oil, salt, and pepper and roast in a 400°F oven for about 12-15 minutes until slightly caramelized.
- 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. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice or quinoa evenly among four bowls. Top with steamed or roasted broccoli and sliced grilled chicken. Drizzle generously with the creamy garlic sauce.
- Serve: Garnish each bowl with lime wedges for an extra burst of fresh citrus flavor. Serve immediately and enjoy your nutritious and flavorful grilled chicken and broccoli bowls.
Notes
- If you don’t have access to a grill, you can cook the chicken on a stovetop grill pan or in a regular skillet over medium-high heat.
- The creamy garlic sauce can be made ahead and refrigerated for up to 3 days.
- For a low-carb option, replace rice or quinoa with cauliflower rice.
- Adjust the cayenne pepper amount to control the heat level.
- Leftover grilled chicken works great in salads or wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
