Description
A delicious and nutritious meal featuring marinated chicken and steamed broccoli served over rice or quinoa, topped with a creamy garlic sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, juiced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Add the lime juice and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
- Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper.
- Divide the rice or quinoa between two bowls. Top with the steamed broccoli and sliced chicken. Drizzle with the creamy garlic sauce. Serve with lime wedges.
Notes
- Marinating the chicken for longer enhances the flavor.
- This dish can be customized with different vegetables or grains.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Grilling or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg