Grilled Chicken Bowls (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1/4 teaspoon cayenne pepper (optional)
02 -
1 teaspoon paprika
03 -
1/2 teaspoon garlic powder
04 -
1 tablespoon olive oil
05 -
2 lbs skinless, boneless chicken (breasts or thighs)
06 -
1/4 teaspoon each of salt and black pepper
07 -
Juice from 1 lime
→ Garlic Cream Sauce
08 -
1 tablespoon lemon juice
09 -
1/4 teaspoon each of salt and black pepper
10 -
2 minced garlic cloves
11 -
1 teaspoon Dijon mustard
12 -
1/2 cup mayo
13 -
1/4 cup sour cream
→ What You'll Need for the Bowl
14 -
1 pound of broccoli, roasted or steamed
15 -
Lime wedges to squeeze over, optional
16 -
2 cups cooked quinoa or rice
# Instructions:
01 -
Mix the chicken with olive oil, paprika, lime juice, garlic powder, cayenne (if you're using it), and the seasonings in a big bowl. Toss it all until the chicken is fully coated. Leave it for at least 30 minutes or keep it marinating overnight.
02 -
Heat up a grill or a pan and cook the chicken on both sides until it's a little crispy and fully cooked inside, about 5 to 7 minutes per side. Set it aside to rest for a bit before slicing.
03 -
Combine the mayo, sour cream, Dijon, lemon juice, garlic, and seasonings in a small bowl. Whisk it until it's smooth and creamy.
04 -
In two bowls, layer your grains (rice or quinoa) first, then add the cooked broccoli and sliced chicken. Drizzle the garlic sauce over the top. If you'd like, serve lime wedges on the side to squeeze over.
# Notes:
01 -
Turn up the heat by throwing in more cayenne for some extra spice.
02 -
If quinoa's not your thing, swap it out for any cooked grain like brown rice.
03 -
Make it your own by topping with shredded cheese, avocado, or extra sour cream.
04 -
This dish is perfect for prepping ahead. Just keep the sauce in a separate container until mealtime.