Description
This Grilled Chicken Rice Bowl is a deliciously balanced dish that brings together smoky grilled chicken, roasted potatoes, fresh vegetables, and a tangy creamy herb drizzle. Inspired by Mediterranean street food, it’s a satisfying meal for lunch, dinner, or meal prep that offers both nourishment and vibrant flavor.
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon onion powder
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1 tablespoon lemon juice
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Salt and freshly ground black pepper, to taste
For the Bowl Base:
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1 ½ cups cooked white rice (basmati or jasmine)
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1 cup roasted baby potatoes, halved
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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2 tablespoons fresh parsley, chopped
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Lemon wedges, for serving
For the Creamy Herb Drizzle:
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½ cup Greek yogurt or sour cream
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1 garlic clove, minced
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1 tablespoon lemon juice
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2 tablespoons chopped fresh herbs (parsley, dill, chives)
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Salt and pepper, to taste
Instructions
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In a medium bowl, whisk together olive oil, lemon juice, garlic powder, paprika, onion powder, salt, and pepper. Add chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
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Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
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Heat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and charred. Let rest before slicing thinly.
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In a small bowl, mix together Greek yogurt (or sour cream), minced garlic, lemon juice, fresh herbs, salt, and pepper. Stir until smooth.
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Assemble the bowls by dividing the rice between 2–3 servings. Top with sliced grilled chicken, roasted potatoes, cherry tomatoes, cucumber, and parsley. Drizzle with the creamy herb sauce and serve with lemon wedges.
Notes
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Swap rice for quinoa, couscous, or brown rice for variation.
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Add avocado slices or crumbled feta for extra richness.
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The creamy herb drizzle can double as a salad dressing or dip.
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Use rotisserie chicken for a quicker version.
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Chicken thighs can be substituted for a juicier option.
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Swap rice for quinoa, couscous, or brown rice for variation.
-
Add avocado slices or crumbled feta for extra richness.
-
The creamy herb drizzle can double as a salad dressing or dip.
-
Use rotisserie chicken for a quicker version.
-
Chicken thighs can be substituted for a juicier option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes