Chicken Broccoli Bowls (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 lbs boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon cayenne pepper (optional)
08 -
1 lime, juiced
→ Creamy Garlic Sauce
09 -
1/2 cup mayonnaise
10 -
1/4 cup sour cream
11 -
2 cloves garlic, minced
12 -
1 tablespoon lemon juice
13 -
1 teaspoon Dijon mustard
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon black pepper
→ For the Bowls
16 -
1 pound broccoli florets, steamed or roasted
17 -
2 cups cooked rice or quinoa
18 -
Lime wedges, for serving
# Instructions:
01 -
In a large bowl, combine chicken with olive oil, paprika, garlic powder, salt, pepper, cayenne (if using), and lime juice. Mix well and marinate for at least 30 minutes or up to 24 hours.
02 -
Grill or pan-fry the marinated chicken over medium-high heat for 5–7 minutes per side, or until fully cooked. Let it rest before slicing.
03 -
Whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Set aside.
04 -
Add cooked rice or quinoa to bowls. Top with broccoli florets and sliced chicken. Drizzle with garlic sauce and serve with lime wedges.
# Notes:
01 -
You can use any grain you like, including quinoa, rice, or farro.
02 -
Store leftovers in the fridge for up to 3 days for an easy meal prep option.
03 -
Add sliced avocado or shredded cheese for a richer finish.