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Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Juicy grilled chicken, tender-crisp broccoli, and a creamy garlic sauce over rice or quinoa. A high-protein, beginner-friendly comfort bowl perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional
  • 1 lime juiced
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 lb broccoli florets steamed or roasted
  • 2 cups cooked rice or quinoa
  • lime wedges for serving

Equipment

  • grill
  • Large mixing bowl
  • Small mixing bowl
  • Spatula
  • Steamer basket

Method
 

  1. In a large mixing bowl, toss chicken with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Squeeze lime juice over chicken and mix to coat. Marinate for 30 minutes or up to 24 hours.
  2. Preheat grill or skillet over medium heat. Cook chicken for 5–7 minutes per side until charred and internal temperature reaches 165°F. Let rest 5 minutes, then slice.
  3. In a small bowl, whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
  4. Steam or roast broccoli florets until tender-crisp, about 5 minutes. Set aside.
  5. Divide rice or quinoa among 4 bowls. Top with broccoli and sliced chicken. Drizzle with creamy garlic sauce and serve with lime wedges.

Notes

Store components separately in fridge up to 3 days. Not freezer-friendly. Serve fresh for best texture. Try with flatbread or rosé for pairing. Add lime zest to sauce for extra zing.