Description
Quick and delicious grilled chicken and broccoli bowls topped with a creamy garlic sauce—perfect for a fast weeknight dinner.
Ingredients
- 2 pounds 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)
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 pound broccoli florets
- 2 cups cooked white rice, brown rice or quinoa
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Instructions
- 1. In a large bowl, whisk together the olive oil, paprika, garlic powder, cayenne (if using), lime juice, salt, and pepper. Toss in the chicken to coat and refrigerate for at least 30 minutes.
- 2. Preheat your grill pan or outdoor grill to medium-high, oiling the surface slightly.
- 3. Grill the marinated chicken for about 5 to 7 minutes per side, or until cooked through. Let the chicken rest for 5 minutes before slicing.
- 4. Toss the broccoli with olive oil, salt, and pepper, and roast in a 425°F oven for 12 to 15 minutes or steam until tender-crisp.
- 5. In a small bowl, mix mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until well combined.
- 6. Slice the rested chicken and prepare serving bowls with rice or quinoa, grilled chicken slices, and roasted broccoli. Drizzle creamy garlic sauce over the top.
- 7. Serve with lime wedges and optionally garnish with fresh parsley or green onions. Enjoy warm!