Creamy Herb Grilled Chicken Bowl with Rice and Fresh Salad
Tender grilled chicken marinated in a creamy herb sauce, served over warm rice with a refreshing Mediterranean salad and a drizzle of yogurt-herb dressing. Each bite blends creamy, zesty, and crunchy textures — a nourishing bowl that feels indulgent yet balanced.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 2
Ingredients
For the Creamy Herb Chicken Marinade:
2 boneless, skinless chicken breasts
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
1 tbsp chopped fresh parsley or dill
Salt and black pepper to taste
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
Pinch of salt
1 tsp olive oil or butter
For the Fresh Salad:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, finely sliced
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper to taste
Optional: a sprinkle of crumbled feta
For the Creamy Herb Dressing:
3 tbsp Greek yogurt
1 tsp lemon juice
1 tsp olive oil
1 garlic clove, minced
1 tbsp finely chopped parsley or mint
Salt and pepper, to taste
Instructions
1. Marinate the Chicken:
In a bowl, combine yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper.
Add chicken breasts and coat evenly.
Marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
2. Cook the Rice:
Rinse rice until water runs clear.
In a pot, add rice, water or broth, and salt.
Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes.
Fluff with a fork and keep warm.
3. Grill the Chicken:
Heat a grill pan or skillet over medium heat.
Add a drizzle of olive oil and grill chicken for 5–6 minutes per side, until golden and cooked through (165°F / 74°C internal temp).
Rest for 5 minutes, then slice.
4. Make the Salad:
Toss cucumber, tomatoes, and onion with olive oil, lemon juice, salt, and pepper.
Add feta if using and gently mix.
5. Prepare the Creamy Herb Dressing:
Whisk together yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper until smooth.
6. Assemble the Bowl:
Add a scoop of rice as the base.
Top with sliced grilled chicken and fresh salad.
Drizzle the creamy herb dressing generously over the top.
Garnish with extra herbs or a sprinkle of feta.
Notes & Tips
Use brown rice or quinoa for extra fiber.
Add avocado or chickpeas for more healthy fats and protein.
The yogurt marinade also helps keep chicken moist — great for meal prep!
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Store components separately. The chicken and rice reheat well, while the salad and dressing should be kept fresh and cold.
Q: Can I make it dairy-free?
Use coconut yogurt or cashew cream instead of Greek yogurt.
Nutritional Information
Calories: ~520 kcal
Protein: 42 g
Fat: 18 g
Carbs: 45 g
Fiber: 4 g