Rustic Chicken and Mushroom Veggie Bowl with Crispy Potatoes
This rustic bowl brings together juicy herb-grilled chicken, sautéed mushrooms, colorful veggies, and golden crispy potatoes — all topped with a drizzle of creamy herb yogurt sauce. It’s warm, nourishing, and full of Mediterranean goodness in every bite.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 2–3
Ingredients
For the Chicken
2 boneless chicken breasts
1½ tbsp olive oil
1 tsp lemon juice
1 clove garlic, minced
½ tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
For the Crispy Potatoes
2 medium potatoes, cubed (with skin on)
1½ tbsp olive oil
½ tsp garlic powder
½ tsp rosemary or thyme
Salt and pepper, to taste
For the Mushroom Veggie Mix
1 tbsp olive oil
1½ cups mushrooms, sliced
½ red bell pepper, sliced
1 small zucchini (courgette), sliced
1 clove garlic, minced
¼ tsp dried thyme or Italian seasoning
Salt and pepper, to taste
For the Yogurt Herb Sauce
⅓ cup Greek yogurt
1 tsp lemon juice
1 tsp olive oil
1 tbsp fresh parsley or dill, finely chopped
Salt and black pepper, to taste
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking tray in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Chicken
Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl.
Coat chicken and marinate for 15–20 minutes.
Heat a grill pan or skillet over medium heat.
Cook chicken for 5–6 minutes per side (or until internal temp reaches 165°F / 74°C).
Let rest for 5 minutes, then slice into strips.
3. Saute the Mushrooms and Veggies
In a skillet, heat olive oil over medium heat.
Add mushrooms and cook for 4–5 minutes until they release moisture and start browning.
Add bell pepper, zucchini, garlic, thyme, salt, and pepper.
Cook another 4–5 minutes until tender but slightly crisp.
Set aside.
4. Make the Yogurt Herb Sauce
In a small bowl, mix Greek yogurt, lemon juice, olive oil, parsley, salt, and pepper.
Stir until smooth and creamy.
Refrigerate until serving.
5. Assemble the Bowl
Layer your bowl with crispy potatoes at the bottom.
Add mushroom and veggie mix on one side.
Top with grilled chicken slices.
Drizzle with yogurt herb sauce and garnish with fresh herbs or lemon zest.
Notes & Tips
Add spinach or kale for extra greens.
Swap potatoes for sweet potatoes or quinoa for variation.
For a creamy twist, toss veggies with a spoon of pesto or tahini yogurt sauce.
If you want everything extra crispy, roast the veggies alongside the potatoes for the last 10 minutes.
Nutritional Information
Calories: 560
Protein: 38 g
Carbs: 46 g
Fat: 22 g
Fiber: 6 g