Description
Juicy grilled chicken and tender broccoli served over fluffy grains, drizzled with a creamy garlic sauce—perfect for a healthy, quick dinner or meal prep.
Ingredients
- 2 lb 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
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb broccoli florets
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- In a bowl, combine chicken with olive oil, paprika, garlic powder, salt, pepper, cayenne (if using), and lime juice. Marinate at least 30 mins or up to 24 hrs.
- Preheat grill or grill pan over medium-high. Grill chicken 5–7 mins per side until internal temperature reaches 165 °F. Let rest before slicing.
- Toss broccoli with olive oil and salt. Roast at 400 °F for ~15 mins until tender and slightly crisp, or steam until just tender.
- Cook rice or quinoa per package directions; fluff and keep warm.
- Whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon, salt, and pepper. Chill 10–15 mins if desired.
- Divide grains between bowls, top with broccoli and sliced chicken. Drizzle sauce and serve with lime wedges.
Notes
- Chicken can be baked at 400 °F for 20–25 mins if no grill available.
- Make sauce ahead; store up to 3 days in fridge.
- Use gluten‑free grains and verify condiments to keep recipe gluten‑free.
- Add cayenne or red pepper flakes for extra heat.
- Store components separately for best meal‑prep results.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈450 kcal
- Fat: ≈25 g
- Carbohydrates: ≈30 g
- Fiber: ≈4 g
- Protein: ≈35 g
