Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
This Grilled Chicken & Broccoli Bowl is a healthy, satisfying, and flavor-packed meal ideal for meal prep or busy weeknights. Juicy grilled chicken, tender broccoli, and a zesty, creamy garlic sauce come together over a bed of rice or quinoa for a balanced, protein-rich dish that’s gluten-free and easy to customize.
Servings: 4
Calories: 450kcal
Ingredients
For the Chicken:
- 2 lbs 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
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 1 pound broccoli florets steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges for serving
Instructions
Marinate the Chicken:
- In a large bowl, combine chicken, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Add lime juice and mix well. Let marinate for at least 30 minutes, or refrigerate up to 24 hours.
Cook the Chicken:
- Grill or pan-fry the chicken over medium-high heat for 5–7 minutes per side until fully cooked and slightly charred. Let rest for a few minutes, then slice.
Make the Creamy Garlic Sauce:
- In a small bowl, whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
Assemble the Bowls:
- Divide the cooked rice or quinoa into 4 serving bowls. Top each with broccoli and sliced chicken. Drizzle generously with the creamy garlic sauce. Serve with lime wedges on the side.
Notes
For a dairy-free version, substitute vegan mayo and sour cream.
The garlic sauce can be prepped ahead and stored in the fridge for up to 3 days.
Add variety with extra veggies like bell peppers, zucchini, or avocado.