Description
These bowls are the kind of meal that feels like a reset—light, flavorful, and deeply satisfying. I remember making this for a weeknight dinner after a long day, and it instantly became a favorite. With juicy grilled chicken, crisp broccoli, and a garlicky sauce that pulls it all together, this dish is both comforting and energizing. It’s simple food done right, with a creamy kick you’ll crave again and again.
Ingredients
For the Chicken:
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
For the Creamy Garlic Sauce:
½ cup mayonnaise
¼ cup sour cream
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
For the Bowl:
1 lb broccoli florets, steamed or roasted
2 cups cooked rice or quinoa
Lime wedges, for serving
Instructions
Marinate the Chicken: In a bowl, combine olive oil, lime juice, and seasonings. Coat chicken and marinate for 15–30 minutes.
Grill: Cook chicken on a grill or skillet over medium-high heat, 5–7 minutes per side or until cooked through. Let rest and slice.
Make the Sauce: In a small bowl, whisk together all sauce ingredients until smooth.
Prep Broccoli & Base: Steam or roast broccoli. Cook rice or quinoa if not already prepared.
Assemble Bowls: Layer rice/quinoa, broccoli, and sliced chicken. Drizzle with creamy garlic sauce.
Garnish: Add lime wedges on the side and serve warm.
Notes
Nutritious, flavorful, and easy to customize—these bowls are a perfect balance of wholesome and indulgent!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430 per serving
- Fat: 24g per serving
- Carbohydrates: 22g per serving
- Protein: 36g per serving