Description
A flavorful and healthy meal featuring juicy grilled chicken breasts seasoned with paprika and garlic spices, served alongside tender steamed or roasted broccoli, and fluffy cooked rice or quinoa, all topped with a creamy garlic sauce made from mayonnaise, sour cream, lemon, and garlic. Perfect for a quick, balanced dinner ready in 30 minutes.
Ingredients
Scale
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)
- 1 lime, juiced
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 Bowl:
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a bowl, combine the olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Add the chicken breasts or thighs and toss them thoroughly, ensuring the marinade coats all sides. Squeeze the juice of one lime over the chicken and let it marinate for about 10 minutes while you prepare other ingredients.
- Cook the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is juicy and fully cooked. Remove from grill and let rest for a few minutes before slicing.
- Steam or Roast Broccoli: While the chicken is grilling, prepare the broccoli. You can steam the florets in a steamer over boiling water for 4-5 minutes until tender-crisp, or roast in a 400°F (200°C) oven for 15 minutes with a drizzle of olive oil and a pinch of salt for more flavor and texture.
- Make the Creamy Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top each with sliced grilled chicken and steamed or roasted broccoli. Drizzle generously with the creamy garlic sauce. Serve immediately with lime wedges on the side to squeeze over the top for an extra burst of citrus flavor.
Notes
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the chicken marinade.
- To keep this dish low-carb, substitute rice or quinoa with cauliflower rice.
- Use chicken thighs for a juicier, more flavorful option.
- The creamy garlic sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- Leftovers keep well overnight in an airtight container and can be reheated in a skillet or microwave.
