Description
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce are a healthy and flavorful meal perfect for a quick weeknight dinner. Juicy, spice-rubbed grilled chicken pairs beautifully with tender steamed broccoli and fluffy rice or quinoa, all drizzled with a tangy, creamy garlic sauce made from mayonnaise, sour cream, and fresh lemon and garlic. This balanced bowl offers protein, veggies, and carbs in one satisfying dish.
Ingredients
Scale
For the 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
For the 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
For the Bowls:
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the Chicken Marinade: In a bowl, combine olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper (if using), and lime juice. Mix well to create a marinade.
- Marinate the Chicken: Coat the chicken breasts or thighs thoroughly with the marinade. Cover and refrigerate for at least 15 minutes to allow flavors to develop. For best results, marinate for up to 1 hour.
- Grill the Chicken: Preheat the grill to medium-high heat. Place the marinated chicken on the grill grates and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
- Prepare the Creamy Garlic Sauce: While the chicken is grilling, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Cook the Broccoli: Steam or roast the broccoli florets until tender but still vibrant green—about 5-7 minutes steaming or 15 minutes roasting at 400°F (200°C) with a drizzle of olive oil.
- Prepare the Grain Base: Cook rice or quinoa according to package instructions; fluff with a fork once done.
- Assemble the Bowls: Divide rice or quinoa between four bowls. Top with grilled chicken slices and steamed or roasted broccoli. Drizzle generously with creamy garlic sauce.
- Serve: Garnish with lime wedges for an optional fresh squeeze of citrus, enhancing brightness just before eating.
Notes
- Marinate chicken longer for deeper flavor and juicier meat.
- Use chicken thighs for a moister, richer taste; breasts work well for a leaner option.
- Roasting broccoli adds a slight caramelized flavor; steaming keeps it bright and fresh.
- Substitute mayonnaise and sour cream with Greek yogurt for a lighter sauce.
- Serve with quinoa for a gluten-free and higher-protein alternative.
