Description
Easy Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce is a wholesome dish featuring juicy grilled chicken, tender broccoli, and a rich, zesty sauce. Perfect for meal prep or a quick weeknight dinner, this gluten-free recipe is customizable and packed with satisfying flavor and nutrition.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 lb broccoli florets
- 2 cups cooked rice or quinoa
- 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)
- Juice of 1 lime
- 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
Instructions
1. Prepare the chicken marinade by mixing olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper if using, and lime juice in a bowl. Add the chicken and coat well. Marinate for at least 15 minutes.
2. Preheat the grill to medium-high heat. Grill the marinated chicken for 6 to 7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let rest before slicing.
3. Whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth to make the creamy garlic sauce.
4. Steam broccoli florets for 5 to 7 minutes until tender, or roast at 425°F for about 15 minutes.
5. Assemble bowls with rice or quinoa as the base. Top with sliced chicken and broccoli, then drizzle generously with creamy garlic sauce before serving.
Notes
You can substitute Greek yogurt for sour cream for a lighter option.
Swap rice for cauliflower rice for a lower-carb variation.
Store components separately for meal prep and assemble just before serving for best texture.
Adjust cayenne pepper to control spice level.