Creamy Chicken Broccoli Bowls (Print Version)

# Ingredients:

→ Chicken Marinade

01 - 1 lime, squeezed for juice
02 - 1/4 teaspoon ground black pepper
03 - 2 pounds chicken (thighs or breasts, no bones or skin)
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon sea salt
06 - 1 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 1/2 teaspoon garlic powder

→ Creamy Garlic Sauce

09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1/2 cup mayo
12 - 1/4 teaspoon black pepper
13 - 1/4 cup sour cream
14 - 2 cloves fresh garlic, finely chopped
15 - 1/4 teaspoon salt

→ Bowl Components

16 - 2 cups of pre-cooked quinoa or rice
17 - 1 pound of broccoli, roasted or steamed
18 - Lime wedges for squeezing on top

# Instructions:

01 - Put the chicken in a big bowl along with olive oil, garlic powder, cayenne (if you'd like it spicy), paprika, pepper, and salt. Drizzle in the lime juice and toss everything around. Leave it to soak up flavors for at least 30 minutes or overnight if you've got time.
02 - Cook the chicken on a hot pan or grill for 5-7 minutes on each side until it's got those golden charred edges and is done all the way through. Set it aside to cool down just a bit before slicing it up.
03 - Mix the mayo, sour cream, garlic, Dijon mustard, lemon juice, salt, and pepper in a little bowl. Stir it until it's creamy and smooth.
04 - Spoon some quinoa or rice into serving bowls. Add the cooked broccoli and slices of chicken on top. Pour over the garlic sauce, and finish with lime wedges for squeezing.

# Notes:

01 - Swap the sour cream with Greek yogurt if you're aiming for a lighter sauce.
02 - Make the chicken in advance to save time when putting the bowls together.