Herbed Chicken and Roasted Potato Rice Bowl with Tzatziki and Mediterranean Veggies
This Mediterranean-inspired bowl features juicy herbed grilled chicken, crispy roasted potatoes, fluffy rice, and colorful veggies — all tied together with cool, creamy tzatziki sauce. It’s bright, balanced, and deeply satisfying — perfect for meal prep or a fresh weeknight dinner.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 3–4
Ingredients
For the Herbed Chicken
1 lb (450 g) chicken breast or thighs, cut into strips or cubes
2 tbsp olive oil
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp lemon juice
1 tsp dried oregano
½ tsp thyme
½ tsp paprika
Salt & black pepper, to taste
For the Roasted Potatoes
2 medium potatoes, diced into small cubes
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or oregano
Salt & pepper, to taste
For the Rice
1 cup basmati or jasmine rice
2 cups water or broth
1 tsp olive oil
¼ tsp salt
For the Mediterranean Veggies
1 cup cherry tomatoes, halved
½ cucumber, diced
½ cup bell peppers, chopped
¼ cup red onion, thinly sliced
2 tbsp kalamata olives, sliced
2 tbsp feta cheese, crumbled
1 tbsp olive oil
½ tbsp lemon juice
Salt & pepper, to taste
For the Tzatziki Sauce
½ cup Greek yogurt
¼ cup grated cucumber
1 small clove garlic, minced
1 tsp olive oil
1 tsp lemon juice
½ tsp dill or mint, chopped
Salt, to taste
Instructions
Step 1: Cook the Rice
Rinse the rice under cold water until clear.
In a saucepan, bring water (or broth), olive oil, and salt to a boil.
Add rice, reduce heat to low, cover, and simmer for 12–15 minutes.
Fluff with a fork and keep warm.
Step 2: Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crisp.
Step 3: Marinate and Grill the Chicken
In a bowl, mix olive oil, garlic, lemon zest, juice, oregano, thyme, paprika, salt, and pepper.
Add chicken and coat evenly. Marinate for 15–30 minutes.
Heat a grill pan or skillet over medium-high heat.
Grill chicken for 4–5 minutes per side, until golden and cooked through.
Step 4: Prepare the Tzatziki Sauce
In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt.
Mix well and refrigerate until serving.
Step 5: Assemble the Mediterranean Veggies
In a bowl, toss tomatoes, cucumber, bell peppers, red onion, and olives with olive oil, lemon juice, salt, and pepper.
Top with feta cheese.
Step 6: Build the Bowl
Spoon a base of warm rice into each bowl.
Add roasted potatoes and herbed chicken.
Add a scoop of Mediterranean veggie salad.
Drizzle or dollop tzatziki sauce over the top.
Garnish with fresh herbs (parsley or mint) and a squeeze of lemon.
Notes & Tips
For extra flavor, toss roasted potatoes with a little lemon juice and oregano after baking.
Add avocado or spinach for more texture and nutrients.
To make it lighter, use brown rice or quinoa instead of white rice.
The bowl tastes even better after chilling — perfect for lunch prep!
Serving Suggestions
Serve with:
Warm pita bread or flatbread
A side of hummus or roasted eggplant dip (baba ghanoush)
Nutritional Information
Calories: 560 kcal
Protein: 40 g
Carbs: 48 g
Fat: 20 g
Fiber: 5 g