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Dig into this colorful bowl full of juicy grilled chicken, bright steamed broccoli, and a super creamy garlic sauce that just pulls it all together. I dreamed this up during a week when work was wild and I needed something tasty and good for me but didn't want to deal with a mountain of dirty dishes.
This bowl was born the night I tried to put a healthy twist on my favorite takeout spot. Now it's on repeat by request—especially by my husband, who says the garlic sauce could even make plain toast amazing.
Effortless Ingredients
- Rice or quinoa: These turn into a fluffy base that sops up all the delicious sauce
- Broccoli florets: Grab these for pocketed flavor and crunch
- Dijon mustard: Sharp and tangy, gives oomph to your sauce
- Lemon juice: Splash in some brightness to balance the creamy sauce
- Fresh garlic: Bold flavor that just can't be copied with powder
- Sour cream: Tosses in some lovely tang so your sauce isn't too rich
- Mayonnaise: Makes the sauce super creamy and smooth
- Lime juice: Soaks into the chicken and wakes up all the flavors
- Cayenne pepper: Use if you want a kick. Adjust to make it mild or spicy
- Salt and pepper: Brings everything together and makes each bite pop
- Garlic powder: All the garlicy taste without worrying about burning bits
- Paprika: A sprinkle gives the chicken a warm, rosy color and sweet edge
- Olive oil: Gets the seasonings to stick and gives chicken that lovely golden crust
- Boneless skinless chicken breasts or thighs: Take your pick—they both soak up marinade and stay juicy
Simple Prep Steps
- Assemble Your Bowls:
- Scoop warm rice or quinoa into your bowls. Lay sliced chicken on one half and pile the broccoli on the other. Pour your creamy garlic sauce right over the top. Squeeze on some fresh lime just before you take a bite.
- Steam the Broccoli:
- Steam those broccoli florets until they're bright green and pleasantly crisp, about 4 to 5 minutes. If you want, you can pop them in a hot oven (425°F, 15 minutes, olive oil drizzle) for more of that roasted depth.
- Make the Sauce:
- Mix together mayo, sour cream, crushed garlic, Dijon, lemon juice, salt, and pepper in a bowl. Stir to get it really creamy. Knock this out while the chicken cooks so the flavors marry.
- Grill the Chicken:
- Get your skillet or grill hot. Lay down the marinated chicken. Leave it alone for about 5–7 minutes until you have solid grill marks. Flip once, then cook 5–7 more minutes (aim for 165°F inside). Let it rest before slicing so the juices stay put.
- Marinate the Chicken:
- In a big bowl, toss the chicken with olive oil, paprika, garlic powder, salt, pepper, cayenne, and lime juice. Make sure every piece gets coated. Let it sit, covered, for 30 minutes (longer if you can—you want the flavors to soak in). The lime makes it tender and the spices add a punch.
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This bowl is extra important to me since it's what I whipped up for my husband during our third date. The magic's really in the garlic sauce. I learned the basics of it working at a tiny café in college, and I’ve just kept tweaking it to go with whatever protein I’m using.
Prep Like a Pro
You can prep most things for these bowls days ahead. Marinate the chicken and make the sauce up to three days out. Once you’ve assembled everything, sealed containers in the fridge keep them good for up to four days. The sauce gets even better with time—the garlic mellows out and blends right in. Store it separate and pour it over when you're ready to eat.
Switch It Up Your Way
The great thing about this bowl is how easy it is to customize. Swap-out the broccoli for asparagus or roasted Brussels sprouts depending on what you find. Use shrimp if you’re in a hurry, or tofu to keep it vegetarian. For something lighter, try cauliflower rice instead of regular rice, or just add extra veggies and skip the grains altogether.
Tasty Sauce Twists
This garlic sauce's got options. Stir in chopped herbs like dill or cilantro for a fresh kick, sriracha for a little heat, or even pesto for an Italian feel. If you want to make it vegan, use plant-based mayo and coconut yogurt instead of sour cream. Sometimes I toss in nutritional yeast to add a little cheesy vibe—no cheese needed.
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This one's going to be a regular in your kitchen—promise. Enjoy every cozy, tasty bite!
Frequently Asked Questions
- → Can I use frozen broccoli instead of fresh?
Frozen’s totally fine! Just steam it until it’s tender but not mushy. Blot off any extra water before tossing it in so your bowl doesn’t get soggy.
- → How long does the creamy garlic sauce last in the refrigerator?
This sauce keeps for five days if you stash it in a closed container in the fridge. If it looks separated, just give it a stir before serving.
- → Can I make this meal ahead of time?
For sure! It’s awesome for prepping. Keep each part in its own container. The sauce goes on last when you actually eat—everything lasts about 3 or 4 days chilled together.
- → What can I substitute for mayonnaise in the sauce?
Greek yogurt totally works instead of mayo. It's a bit tangy, but it still keeps things creamy and cuts down on the calories.
- → Is there a way to make this dish vegetarian?
Go ahead and swap the chicken for chickpeas, tofu, or even tempeh. Use the same spices, and you’ve got a veggie-friendly meal packed with protein.
- → What other vegetables work well in these bowls?
Mix it up with snap peas, peppers, cauliflower, asparagus, or zucchini. You can steam or roast them before piling them in.