Grilled Chicken & Broccoli (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 pounds chicken thighs or breasts, no bones or skin
02 -
1 teaspoon garlic powder
03 -
1/4 teaspoon ground black pepper
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon optional cayenne
06 -
1 lime, squeezed for juice
07 -
1 teaspoon paprika
08 -
1 tablespoon olive oil
→ Creamy Garlic Sauce
09 -
2 cloves minced garlic
10 -
1 tablespoon lemon juice
11 -
1/2 cup mayo
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
1/4 cup sour cream
15 -
1 teaspoon Dijon mustard
→ Bowl Components
16 -
2 cups cooked quinoa or rice
17 -
1 pound of broccoli, roasted or steamed
18 -
Wedges of lime for serving
# Instructions:
01 -
Toss the chicken in a big bowl with olive oil, paprika, garlic powder, salt, black pepper, cayenne if you'd like, and lime juice. Let it sit for 30 minutes at the minimum or up to a whole day.
02 -
Pan-fry or grill the chicken until fully cooked and just a bit charred, around 5 to 7 minutes per side. Set it aside to rest briefly, then slice it up.
03 -
Mix together the mayo, sour cream, minced garlic, lemon juice, mustard, salt, and pepper in a small bowl until it's smooth and creamy.
04 -
Spoon the cooked rice or quinoa into two bowls. Add the broccoli and chicken slices on top. Pour some of that creamy sauce over everything. Serve with lime wedges if you like.
# Notes:
01 -
If you prefer more kick, just use more cayenne in the seasoning for the chicken.
02 -
Feel free to swap in any kind of grains, like brown rice or farro, for the base.
03 -
Toss on some extras you love, including avocado, shredded cheese, or sour cream.
04 -
This makes an awesome make-ahead meal—store the sauce separately to keep things fresh.