Tasty Grilled Chicken Over Saffron Rice with Creamy Herb Yogurt Sauce
Juicy lemon-herb grilled chicken served on fragrant golden saffron rice and topped with a bright, refreshing, creamy Mediterranean yogurt-herb sauce. Warm enough for winter, light enough for healthy eating, and incredibly delicious.
⏱ Total Time
Prep: 10 minutes
Cook: 25–30 minutes
Ingredients
For the Grilled Chicken
2 chicken breasts (or 3 thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
½ tsp thyme
3 garlic cloves, minced
Salt to taste
For the Saffron Rice
1 cup basmati rice
1 ¾ cups water
1 tbsp olive oil
5–6 saffron strands soaked in 2 tbsp warm water
½ tsp salt
For the Creamy Herb Yogurt Sauce
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped parsley
1 tbsp chopped mint OR Dill
1 garlic clove, grated (optional, mild)
Salt to taste
Instructions
1. Marinate the Chicken
Mix:
Olive oil
Lemon juice
Oregano
Thyme
Garlic
Salt
Coat chicken and let rest 10–15 minutes.
2. Make the Saffron Rice
1. Rinse rice until water runs clear.
2. Heat oil in a pot.
3. Add rice → sauté 1 minute.
4. Add water, saffron + soaking water, and salt.
5. Bring to a boil, cover, and cook 12–15 minutes on low heat.
6. Let sit 5 minutes and fluff with a fork.
3. Grill the Chicken
Heat a grill pan or regular pan.
Cook chicken 5–6 minutes per side until golden and cooked through.
Slice into strips.
4. Prepare the Creamy Herb Yogurt Sauce
Mix together:
Greek yogurt
Olive oil
Lemon juice
Parsley + mint/dill
Salt
Stir until smooth and creamy.
5. Assemble Your Mediterranean Plate
On a plate:
1. Add a generous scoop of saffron rice.
2. Top with sliced grilled chicken.
3. Spoon over creamy herb yogurt sauce.
4. Add extra herbs and a squeeze of lemon.
Serve warm and enjoy!
Nutrition information
Calories: 480–520
Protein: 38–42g
Carbs: 45–50g
Fat: 16–18g