Chicken Broccoli Garlic (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 lbs chicken breasts or thighs, no bones or skin, trimmed neatly
02 -
1 tbsp olive oil, the good kind
03 -
1 tsp smoked paprika for a bold kick
04 -
1/2 tsp garlic powder, fresh if you’ve got it
05 -
1/4 tsp of sea salt
06 -
1/4 tsp ground black pepper
07 -
A dash of cayenne, only if you like a bit of heat
08 -
Juice from 1 lime, freshly squeezed
→ Garlic Sauce
09 -
1/2 cup real deal mayo
10 -
1/4 cup sour cream with a little tang
11 -
2 minced garlic cloves
12 -
1 tbsp lemon juice, freshly squeezed
13 -
1 tsp Dijon mustard for a bit of zip
14 -
1/4 tsp table salt
15 -
1/4 tsp ground pepper
→ Bowl Assembly
16 -
1 lb fresh-cut broccoli florets
17 -
2 cups cooked rice or quinoa, nice and fluffy
18 -
Lime wedges for that fresh pop at the end
# Instructions:
01 -
Mix up your chicken with olive oil, paprika, garlic powder, salt, pepper, and cayenne (if you're into spicy). Pour in lime juice and toss everything until it’s evenly coated. Let it sit for a half-hour to soak in all the flavors. Got time? Cover and keep it in the fridge overnight.
02 -
Crank up your grill or preheat a pan over medium-high heat. Cook the chicken for 5-7 minutes on both sides till you see grill marks and it’s cooked all the way through. Let it rest after cooking a bit so it stays juicy before slicing.
03 -
While your chicken's cooling off, combine mayo, sour cream, lemon juice, garlic, Dijon, salt, and pepper in a bowl. Stir till it turns into a smooth, creamy sauce that you'll want to spoon over everything.
04 -
In your favorite bowl, start with a layer of rice or quinoa. Pile on some steamed (or roasted, your call) broccoli, then add the sliced-up chicken. Finish with a drizzle of sauce and lime on the side for a citrusy kick.
# Notes:
01 -
Great to prep ahead—store everything separately and build bowls when you're ready to eat.
02 -
Skip the dairy easily! Use vegan mayo and sour cream substitutes.
03 -
Want more veggies? Throw in zucchini slices or crunchy bell peppers.