Grilled Chicken Bowls (Print-Friendly Version)
Tender chicken and crisp broccoli layered over rice with creamy garlic sauce—a balanced, protein-packed option for even your busiest evenings.
# Ingredients:
→ Chicken Marinade
01 -
Juice of 1 lime
02 -
1/4 teaspoon black pepper
03 -
2 lbs chicken breasts or thighs, boneless and skinless
04 -
1 tablespoon olive oil
05 -
1 teaspoon paprika
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon cayenne, optional
→ Creamy Garlic Sauce
09 -
1 tablespoon lemon juice
10 -
1/4 teaspoon black pepper
11 -
1/2 cup mayo
12 -
1 teaspoon Dijon
13 -
1/4 teaspoon salt
14 -
1/4 cup sour cream
15 -
2 garlic cloves, minced
→ Bowl Components
16 -
Lime wedges for garnish
17 -
2 cups cooked rice or quinoa
18 -
1 pound broccoli florets, roasted or steamed
# Steps:
01 -
Toss the chicken with olive oil, lime juice, and all the seasonings (paprika, garlic powder, salt, pepper, and cayenne if you'd like) in a big bowl. Cover it up and let it soak in those flavors for at least a half-hour, or even up to a whole day in the fridge.
02 -
Pop the chicken on a grill or heat it up in a pan over medium heat. Cook each side for 5-7 minutes until it's done and juicy with a little char. Let it sit for a few minutes to cool before slicing.
03 -
Stir mayo, sour cream, minced garlic, lemon juice, Dijon mustard, plus the salt and pepper in a small bowl until it's all creamy and smooth.
04 -
Spoon the quinoa or rice into two bowls. Add the broccoli florets and lay the sliced chicken on top. Pour the garlic sauce over it and toss in some lime wedges to squeeze over as you eat.
# Notes:
01 -
Want extra spice? Throw in more cayenne when seasoning your chicken.
02 -
Switch out the grains with things like brown rice or quinoa—whatever you have around.
03 -
Add toppings like avocado slices, grated cheese, or an extra dollop of sour cream to make it your own.
04 -
Meal prepping? Keep the sauce in a separate container and add it fresh when you're ready to eat.