For the Grilled Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Seasonings (e.g., paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne pepper for a little kick)
- Optional: a squeeze of fresh lemon or lime juice for flavor
For the Broccoli:
- Broccoli florets (fresh or frozen)
- Salt and pepper
- Optional: a little olive oil if roasting
For the Creamy Garlic Sauce:
- A creamy base (e.g., Greek yogurt, mayonnaise, sour cream, or heavy cream)
- Minced fresh garlic cloves (adjust to your preference for garlic intensity)
- Lemon juice or rice vinegar for acidity
- Dijon mustard
- Salt and black pepper
- Optional: a little parmesan cheese for a savory, cheesy flavor
For the Bowls:
- Cooked rice (white, brown, or quinoa)
- Fresh parsley, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Prepare the Chicken:
- Pat the chicken dry with a paper towel. Slice thicker chicken breasts horizontally to create thinner cutlets for faster, more even cooking.
- In a bowl, mix the olive oil and your desired seasonings.
- Coat the chicken in the marinade and let it sit for at least 15 minutes, or up to a few hours in the refrigerator for more flavor.
- Preheat your grill or a grill pan over medium-high heat.
- Grill the chicken for about 5-7 minutes per side, depending on thickness, or until it has nice grill marks and is cooked through (internal temperature of 165°F / 74°C).
- Let the chicken rest for a few minutes before slicing.
2. Prepare the Broccoli:
- You can either steam or roast the broccoli.
- To steam: Place the broccoli in a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes, or until tender-crisp.
- To roast: Toss the broccoli florets with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in an oven preheated to 400°F (200°C) for 15-20 minutes, or until tender with some crispy, charred edges.
3. Make the Creamy Garlic Sauce:
- In a small bowl, whisk together your creamy base (mayo, Greek yogurt, or heavy cream), minced garlic, lemon juice, and Dijon mustard.
- Season with salt and pepper to taste.
- Mix until the sauce is smooth and creamy. If you want a thinner sauce, you can whisk in a tablespoon of water or milk at a time until you reach your desired consistency.
4. Assemble the Bowls:
Garnish with fresh chopped parsley and serve with a lime wedge on the side.
Add a scoop of cooked rice to the bottom of each bowl.
Arrange the grilled chicken slices and steamed or roasted broccoli on top of the rice.
Generously drizzle the creamy garlic sauce over everything.