Chicken & Broccoli Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 lime, squeezed for juice
02 -
1/4 teaspoon ground cayenne (optional)
03 -
1/4 teaspoon black pepper
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon powdered garlic
06 -
1 teaspoon paprika
07 -
1 tablespoon olive oil
08 -
2 lbs chicken, boneless and skinless (breasts or thighs)
→ Creamy Garlic Sauce
09 -
1/4 teaspoon ground black pepper
10 -
1/4 teaspoon salt
11 -
1 teaspoon Dijon-style mustard
12 -
1 tablespoon fresh lemon juice
13 -
2 garlic cloves, finely chopped
14 -
1/4 cup tangy sour cream
15 -
1/2 cup smooth mayonnaise
→ Bowl Components
16 -
Lime wedges for serving
17 -
2 cups pre-cooked rice or quinoa
18 -
1 pound broccoli, roasted or steamed
# Instructions:
01 -
Mix lime juice, olive oil, paprika, garlic powder, salt, black pepper, and cayenne in a big bowl. Toss the chicken in the mixture until well coated, and let it sit for at least half an hour or even overnight.
02 -
Heat up a grill or frying pan. Cook chicken on both sides until fully done and slightly crispy on the outside, about 5-7 minutes per side. Afterward, let it sit for a short while before slicing.
03 -
In a small bowl, stir mayo, sour cream, minced garlic, lemon juice, Dijon, salt, and pepper until it's smooth and creamy.
04 -
Scoop cooked rice or quinoa into two bowls. Add the broccoli and sliced chicken on top. Finish with a drizzle of the garlic sauce and serve with lime wedges on the side.
# Notes:
01 -
Make it spicier by sprinkling more cayenne into the chicken mix.
02 -
Feel free to swap the grain for options like brown rice or quinoa.
03 -
Top your bowl off with extras you enjoy—try shredded cheese, avocado slices, or sour cream.
04 -
A great idea for prepping ahead: store the sauce separately to keep it fresh.