Description
A healthy and flavorful weeknight meal featuring marinated grilled chicken, tender broccoli, hearty rice or quinoa, and a creamy garlic sauce for a balanced, delicious bowl.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 Tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Juice of 1 lime
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb broccoli florets (steamed or roasted)
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Marinate the chicken by tossing it with olive oil, paprika, garlic powder, salt, pepper, cayenne (if using), and lime juice. Let sit for at least 30 minutes or up to 24 hours.
- Grill or pan-fry the chicken over medium-high heat for 5–7 minutes per side until cooked through with a slight char. Let rest before slicing.
- Prepare the sauce by whisking together mayonnaise, sour cream, garlic, lemon juice, mustard, salt, and pepper until smooth.
- Assemble the bowls by dividing rice or quinoa into bowls, topping with broccoli and sliced chicken, drizzling with the creamy garlic sauce, and finishing with lime wedges.
Notes
- For a vegetarian version, substitute grilled tofu or chickpeas for chicken.
- Use farro or barley instead of rice or quinoa for variety.
- Add extra cayenne or chili flakes for more heat.
- Include bell peppers, zucchini, or avocado for additional veggies.
- Store components separately and reheat before assembling to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
