Flavorful Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
Create satisfying Grilled Chicken & Broccoli Bowls! This recipe features marinated grilled chicken, tender broccoli, a rice or quinoa base, and a delicious creamy garlic sauce.
Ingredients
Scale
(Makes approx. 2 large bowls based on instructions, adjust as needed)
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)
Garnish:
- Lime wedges, for serving
Instructions
1. Prepare and Marinate the Chicken:
- Cut chicken into bite-sized pieces or leave whole for grilling/pan-frying and slice later.
- In a large bowl, combine the chicken pieces (or whole pieces), olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper.
- Squeeze the juice of one lime over the chicken. Toss everything together thoroughly to ensure the chicken is evenly coated.
- Let the chicken marinate at room temperature for at least 30 minutes, or cover and refrigerate for longer (up to 24 hours for deeper flavor).
2. Cook the Chicken:
- If Grilling: Preheat your grill to medium-high heat. Grill the chicken pieces (skewers help for bite-sized) or whole breasts/thighs until cooked through and slightly charred, about 5-7 minutes per side (time depends on thickness).
- If Pan-Frying: Heat a large skillet over medium-high heat with a touch more oil if needed. Add the chicken in a single layer (work in batches if necessary). Cook until golden brown, cooked through, and slightly charred, about 5-7 minutes per side.
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. If cooked whole, slice it now against the grain.
3. Make the Creamy Garlic Sauce:
- While the chicken cooks or rests, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Taste and adjust seasoning if needed.
4. Prepare Broccoli and Grains:
- Cook your chosen grain (rice or quinoa) according to package directions.
- Prepare the 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) until tender and slightly browned (about 15-20 minutes).
5. Assemble the Bowls:
- Divide the cooked rice or quinoa evenly between two serving bowls.
- Top the grains with the steamed or roasted broccoli florets.
- Arrange the cooked and sliced chicken over the broccoli and grains.
- Drizzle the creamy garlic sauce generously over the chicken and bowl components.
6. Serve:
- Serve the bowls immediately, garnished with fresh lime wedges for squeezing over the top.