Chicken & Broccoli (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 lbs chicken breasts or thighs, trimmed and boneless
02 -
1 tsp garlic powder, freshly ground if possible
03 -
1/4 tsp coarse black pepper
04 -
Juice from a fresh lime
05 -
1 tbsp olive oil, your go-to high-quality one
06 -
1 tsp smoked paprika for that deep flavor
07 -
A pinch of cayenne for a kick (only if you want)
08 -
1/4 tsp sea salt
→ Garlic Sauce
09 -
1/4 cup sour cream, nice and tangy
10 -
1 tbsp freshly squeezed lemon juice
11 -
2 cloves of garlic, finely minced
12 -
1/2 cup mayonnaise
13 -
1/4 tsp salt
14 -
1/4 tsp pepper
15 -
1 tsp Dijon mustard for that extra zing
→ Bowl Toppings
16 -
A pound of fresh broccoli florets
17 -
2 cups cooked quinoa or fluffy rice
18 -
Extra lime wedges for serving on the side
# Instructions:
01 -
In a mixing bowl, coat your chicken thoroughly with olive oil, lime juice, paprika, garlic powder, salt, pepper, and cayenne if you’d like a little heat. Let it soak up those spices for at least 30 minutes - refrigerate overnight if you’ve got the time.
02 -
Get your grill hot or warm a skillet over medium-high heat. Lay the chicken down and cook each side for 5-7 minutes until you see golden grill marks and it’s cooked through. Rest it for a few minutes before cutting it open to keep it juicy.
03 -
While the chicken cools off, grab a bowl and combine mayo, sour cream, the minced garlic, lemon juice, Dijon, and a sprinkle of salt and pepper. Mix it up till nice and creamy. It’s delicious—don’t say I didn’t warn you!
04 -
Start with a scoop of warm rice or quinoa in each bowl. Next, add your broccoli (steam or roast it, however you love it). Lay the sliced chicken on top and drizzle that dreamy garlic sauce all over. Pop a lime wedge on the side for freshness!
# Notes:
01 -
Awesome for meal prepping! Keep parts separate till you’re ready to dig in.
02 -
For the dairy-free crowd, swap in vegan mayo and sour cream.
03 -
Want more veggies? Toss in zucchini or crunchy bell peppers.