Mediterranean Grilled Chicken & Veggie Power Bowl

Total Time: 40 minutes
Servings: 4 bowls

This Mediterranean Grilled Chicken & Veggie Power Bowl is a satisfying, all-in-one meal that’s full of color and balanced nutrition. Grilled chicken seasoned with herbs sits over fluffy white rice, paired with roasted baby potatoes, sautéed mushrooms, and juicy cherry tomatoes. It’s finished with a silky garlic-herb cream sauce that ties the whole dish together. Perfect for weeknight dinners or meal prep, this bowl brings comfort and freshness in every bite.

Ingredients

For the Chicken:

2 large chicken breasts (or 4 small)

2 tbsp olive oil

1 tsp dried oregano

½ tsp paprika

1 tbsp chopped fresh parsley

Salt and pepper to taste

For the Sauce:

2 tbsp olive oil

2 cloves garlic, minced

¾ cup heavy cream (or half-and-half for a lighter version)

1 tbsp chopped fresh parsley

1 tbsp chopped chives (optional)

Salt and pepper to taste

For the Vegetables:

1 cup baby potatoes, halved

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 tbsp olive oil

Salt and pepper to taste

For the Base:

2 cups cooked white rice (warm)

Instructions

Prepare and Cook the Chicken

In a bowl, combine olive oil, oregano, paprika, parsley, salt, and pepper.

Coat the chicken evenly in the marinade and let sit for at least 15–20 minutes (or refrigerate for up to 2 hours).

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

Grill chicken for 5–6 minutes per side, or until golden and cooked through. Remove and let rest before slicing.

Roast the Potatoes

Preheat oven to 400°F (200°C).

Toss baby potatoes with olive oil, salt, and pepper.

Roast on a lined baking sheet for 20–25 minutes, flipping halfway, until crisp on the edges and tender inside.

Sauté the Veggies

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add mushrooms and cook for 4–5 minutes until golden.

Add cherry tomatoes and cook for another 2 minutes, just until softened. Season lightly with salt and pepper.

Make the Creamy Herb Sauce

In a small saucepan, put olive oil over medium-low heat.

Add minced garlic and cook for 30 seconds until fragrant.

Pour in the heavy cream and stir until warm and slightly thickened (about 3–4 minutes).

Add fresh herbs, salt, and pepper. Stir and remove from heat.

Assemble the Power Bowls

Spoon a serving of cooked white rice into each bowl.

Top with roasted potatoes, sautéed mushrooms and tomatoes, and sliced grilled chicken.

Drizzle the creamy garlic-herb sauce over the top.

Garnish with extra herbs or a sprinkle of feta if desired.

Tips & Variations

Chicken Tips for Maximum Flavor:

Pound the chicken breasts to an even thickness before marinating to ensure even cooking.

If you have time, marinate for at least 1 hour in the fridge—this helps the herbs and olive oil penetrate deeply.

For an extra juicy result, grill over medium heat instead of high heat, and don’t slice the chicken immediately after cooking—let it rest for 5 minutes.

Sauce Perfection:

Use heavy cream for a rich, silky texture. For a lighter option, swap it with Greek yogurt or evaporated milk (just don’t boil these alternatives, or they may curdle).

Add a squeeze of lemon juice at the end to brighten up the creamy sauce and cut through the richness.

If you like a bolder flavor, stir in a spoonful of grated Parmesan or crumbled feta before serving.

Roasting Potatoes Right:

To get that perfect crispy texture, pat the potatoes dry before roasting and avoid overcrowding the pan.

Toss with a pinch of dried rosemary or thyme for more Mediterranean flavor.

Sweet potatoes can also be used for a slightly sweeter, more colorful variation.

Veggie Variations:

You can easily swap or add vegetables like zucchini, bell peppers, asparagus, or spinach.

For a smoky flavor, grill your veggies alongside the chicken instead of sautéing them.

Want extra color? Use a mix of red, yellow, and orange cherry tomatoes.

Rice Base Ideas:

White rice works great, but you can use brown rice, quinoa, or couscous for added texture and nutrients.

Mix a spoonful of tahini or lemon zest into the rice for a subtle Mediterranean twist.

Make It Spicy or Smoky:

Add a pinch of chili flakes or smoked paprika to the chicken marinade.

Stir in a teaspoon of harissa paste or sun-dried tomato spread to the sauce for a deeper flavor profile.

Meal Prep Friendly:

This bowl is excellent for meal prep—store the components separately and assemble when ready to eat.

The sauce thickens in the fridge, so reheat it gently with a splash of water or milk to loosen it up.

Protein Alternatives:

Substitute chicken with grilled shrimp, salmon, or tofu for variety.

For a vegetarian option, use chickpeas or halloumi as the protein base—they pair beautifully with the sauce and veggies.

Toppings to Elevate It:

Sprinkle with fresh herbs, a drizzle of olive oil, or a handful of crumbled feta or toasted pine nuts before serving.

Add a spoonful of pesto or tzatziki for a fresh, herby finish.

Serving Suggestion:

Serve this bowl warm for comfort, or chilled for a refreshing summer meal. It also pairs nicely with a crisp side salad or warm pita bread.

Q&A 

Q: Can I make this dish ahead of time?
A: Yes. The chicken, roasted potatoes, and sautéed veggies can all be cooked up to 3 days in advance and stored separately in the fridge. Reheat before assembling and add the sauce just before serving.

Q: What can I use instead of heavy cream for the sauce?
A: For a lighter version, use half-and-half, evaporated milk, or plain Greek yogurt (add yogurt off the heat to prevent curdling). You can also make a dairy-free version with coconut milk—it’ll give the sauce a slightly sweet undertone that pairs nicely with the herbs.

Q: Can I skip the rice or use another base?
A: Absolutely. Quinoa, couscous, cauliflower rice, or even farro make great substitutes. Each gives a different texture and nutritional boost.

Q: How do I know when the chicken is done?
A: The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, slice into the thickest part—there should be no pink and the juices should run clear.

Q: Can I turn this into a vegetarian meal?
A: Yes. Swap the chicken with grilled tofu, roasted chickpeas, or pan-fried halloumi. The creamy herb sauce pairs well with any of those options.

Q: What’s the best way to reheat leftovers?
A: Reheat the chicken, potatoes, and rice together in the microwave or oven until warm. Gently reheat the sauce in a small pan with a splash of milk or water to restore its creamy texture.

Nutrition

(Per Serving)

(Approximate values for 1 bowl with sauce)

Calories: 520

Protein: 38g

Carbohydrates: 32g

Fat: 26g

Fiber: 4g

Sugar: 5g

Sodium: 640mg

Values may vary depending on portion sizes, sauce richness, and added toppings.

Conclusion

This Mediterranean Grilled Chicken & Veggie Power Bowl is a perfect balance of freshness, flavor, and comfort. The juicy, herb-seasoned chicken, creamy garlic sauce, and roasted veggies come together over a bed of fluffy rice for a meal that feels hearty yet wholesome. It’s versatile enough for a quick weeknight dinner, meal prep, or even a weekend gathering. Simple ingredients, bold Mediterranean flavors, and an easy prep make this bowl both nourishing and deeply satisfying.