Mediterranean Grilled Chicken Bowl with Creamy Herb Sauce, Potatoes & Sautéed Veggies

Total Time: 40–45 minutes
Servings: 4 bowls

This Mediterranean Grilled Chicken Bowl is a fresh, colorful, and nutrient-packed meal that brings together juicy grilled chicken, golden potatoes, and sautéed veggies—all drizzled with a zesty, creamy herb sauce. The combination of lemon, olive oil, and Mediterranean spices infuses every bite with bright, bold flavor. Topped with feta, olives, and tahini, it’s a hearty yet balanced dish that’s perfect for meal prep, lunch, or a satisfying weeknight dinner.

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs

2 tbsp olive oil

2 cloves garlic, minced

Juice of 1 lemon

1 tsp dried oregano

½ tsp ground cumin

½ tsp paprika

¼ tsp turmeric

Salt and pepper to taste

For the Potatoes:

2 medium Yukon Gold or red potatoes, diced

1 tbsp olive oil

½ tsp dried thyme

Salt and pepper to taste

For the Sautéed Veggies:

1 cup green beans, trimmed

1 small zucchini, sliced

1 green bell pepper, chopped

½ red onion, sliced

1 handful baby spinach

1 cup cherry tomatoes, halved

1 tbsp olive oil

Salt and pepper to taste

For the Creamy Herb Sauce:

½ cup plain Greek yogurt (or mayonnaise for a richer version)

1 tbsp olive oil

1 tsp honey

1 tsp red wine vinegar

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh herbs (parsley, dill, and basil)

Salt and pepper to taste

For Toppings:

Feta cheese, crumbled

Kalamata olives

Drizzle of tahini

Instructions

Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, turmeric, salt, and pepper.

Add chicken and toss to coat evenly. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).

Cook the Potatoes

Preheat oven to 400°F (200°C).

Toss diced potatoes with olive oil, thyme, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crisp.

Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat.

Cook the chicken for 5–6 minutes per side (depending on thickness) until fully cooked and slightly charred.

Remove from heat and let rest for a few minutes before slicing.

Sauté the Veggies

Heat olive oil in a skillet over medium heat.

Add green beans, zucchini, bell pepper, and red onion. Sauté for 5–6 minutes until tender-crisp.

Stir in spinach and cherry tomatoes and cook for another minute just until wilted. Season with salt and pepper.

Make the Creamy Herb Sauce

In a small bowl, whisk together yogurt, olive oil, honey, red wine vinegar, lemon juice, garlic, and herbs.

Season with salt and pepper to taste. Adjust consistency with a splash of water if needed.

Assemble the Bowls

In each bowl, layer roasted potatoes, sautéed veggies, and sliced grilled chicken.

Drizzle generously with the creamy herb sauce.

Top with crumbled feta, kalamata olives, and a light drizzle of tahini.

Tips & Variations

Perfectly Juicy Chicken:

For even cooking, pound the chicken breasts to a uniform thickness before marinating.

If using thighs, slightly reduce grill time—they stay juicier and are more forgiving.

Don’t skip the resting time after grilling; it locks in the juices before slicing.

Balancing Flavors in the Sauce:

Greek yogurt gives the sauce a nice tang, while a small drizzle of honey balances the acidity.

If you prefer a richer sauce, replace half of the yogurt with mayonnaise.

Add a bit of crumbled feta or a teaspoon of tahini to the sauce for a creamier Mediterranean twist.

Potato Perfection:

Parboil the potatoes for 5 minutes before roasting to get a crisp exterior and soft interior.

You can also swap potatoes with roasted sweet potatoes or cauliflower for a lighter option.

Vegetable Swaps:

This recipe is flexible—try substituting with what’s in season. Bell peppers, mushrooms, cherry tomatoes, or eggplant all work beautifully.

If you want to keep it low-carb, skip the potatoes and double the veggie portion.

Grill Alternatives:

No grill? Pan-sear the chicken in a cast-iron skillet or bake it in the oven at 400°F (200°C) for 20–25 minutes.

You can also use a stovetop grill pan to get those nice char marks.

Meal Prep Friendly:

Store each component (chicken, potatoes, veggies, and sauce) separately in airtight containers.

The bowls keep well for up to 4 days in the refrigerator, making this a great make-ahead meal.

Spice Level & Flavor Boosters:

Add a pinch of chili flakes or cayenne to the marinade if you like some heat.

Mix in a teaspoon of harissa or sun-dried tomato paste for a deeper, smoky flavor.

Serving Variations:

Serve over cooked quinoa, couscous, or brown rice for extra bulk.

Wrap the ingredients in pita bread or lavash to make a Mediterranean-style wrap.

Top with a drizzle of balsamic glaze for a sweet-savory finish.

Vegan or Dairy-Free Option:

Replace the chicken with grilled tofu or chickpeas for a plant-based version.

Use dairy-free yogurt for the sauce and skip the feta, or use a vegan alternative.

Presentation Tip:

Assemble the bowl with each component in its own section, then drizzle sauce over the top for a vibrant, restaurant-style look.

Q&A

Q: Can I bake the chicken instead of grilling it?
A: Yes, you can. Bake the marinated chicken at 400°F (200°C) for about 20–25 minutes or until the internal temperature reaches 165°F (74°C). For extra flavor, finish it under the broiler for a minute or two.

Q: Can I make the sauce ahead of time?
A: Definitely. The creamy herb sauce keeps well in the fridge for up to 4 days. In fact, the flavors deepen after a few hours, so it’s even better made in advance.

Q: What’s the best way to store leftovers?
A: Keep the chicken, roasted potatoes, veggies, and sauce in separate airtight containers. This prevents the bowl from getting soggy. Reheat the chicken and potatoes, then assemble fresh before serving.

Q: Is this dish suitable for meal prep?
A: Yes, it’s one of the best meal-prep dishes around. Each component reheats well, and the sauce adds freshness even after a few days.

Q: Can I use store-bought dressing instead of homemade sauce?
A: You can, but the homemade herb sauce really makes a difference. If you’re short on time, a light tzatziki, tahini dressing, or even a lemon-garlic vinaigrette will work.

Q: How do I make it spicier?
A: Add a pinch of cayenne or crushed red pepper to the chicken marinade, or mix a little harissa or chili oil into the creamy sauce for a Mediterranean kick.

Nutrition

(Per Serving)

(Approximate values, assuming 4 servings)

Calories: 480

Protein: 36g

Carbohydrates: 28g

Fat: 24g

Fiber: 5g

Sugar: 6g

Sodium: 690mg

Values can vary based on portion sizes, sauce ingredients, and toppings like feta or olives.

Conclusion

This Mediterranean Grilled Chicken Bowl with Creamy Herb Sauce, Potatoes & Sautéed Veggies brings together everything that makes Mediterranean cooking so satisfying—fresh herbs, simple ingredients, and layers of flavor. The grilled chicken is tender and smoky, the veggies are vibrant, and the sauce ties it all together with creamy, tangy balance. It’s a wholesome, protein-packed meal that feels just as good as it tastes. Whether you’re serving it fresh off the grill or packing it up for the week, it’s a versatile bowl that proves healthy food doesn’t have to be boring.