Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Create delicious and satisfying Grilled Chicken & Broccoli Bowls! Features perfectly seasoned grilled chicken, tender broccoli, your choice of grains, and a rich, creamy garlic sauce.
Ingredients
(Recipe states serves 2, but quantities seem generous, likely serves 3-4)
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
Bowl Components:
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa (or other grain)
Garnishes:
- Lime wedges, for serving
Instructions
1. Marinate the Chicken:
- Cut chicken into bite-sized pieces if desired, or leave whole.
- In a large bowl, combine the chicken pieces, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
- Add the fresh lime juice and toss everything together until the chicken is evenly coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or ideally longer (up to 24 hours for more flavor).
2. Cook the Chicken:
- Heat your grill or a large skillet over medium-high heat. If using a skillet, add a touch more oil if needed.
- Remove chicken from marinade (discard excess marinade). Cook the chicken until cooked through, slightly charred, and juices run clear. For bite-sized pieces, this might take 6-8 minutes, stirring occasionally. For whole breasts/thighs, cook about 5-7 minutes per side, depending on thickness (internal temp 165°F/74°C).
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing (if cooked whole).
3. Prepare Broccoli and Grains:
- While the chicken marinates or cooks, prepare your broccoli: Steam the florets until tender-crisp (about 5-7 minutes) OR toss with a little olive oil, salt, and pepper and roast at 400°F (200°C) for 15-20 minutes until tender and slightly charred.
- Cook your rice or quinoa according to package directions (or use pre-cooked grains).
4. Make the Creamy Garlic Sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, fresh lemon juice, Dijon mustard, salt, and pepper until well blended and smooth. Taste and adjust seasoning if desired.
5. Assemble the Bowls:
- Divide the cooked rice or quinoa evenly between your serving bowls (recipe says 2, adjust as needed for quantity).
- Top the grains with the prepared broccoli florets.
- Arrange the cooked sliced or cubed chicken over the broccoli and grains.
- Drizzle a generous amount of the creamy garlic sauce over the chicken and vegetables.
6. Serve:
- Serve the bowls warm, with extra lime wedges on the side for squeezing over the top.