Epic Grilled Chicken Rice Bowl with Herb Yogurt
Juicy marinated grilled chicken served over fluffy rice, topped with roasted veggies and a creamy, zesty herb yogurt sauce. This bowl is loaded with flavor, protein, and freshness — perfect for meal prep or a wholesome dinner.
⏳ Time
Prep: 20 minutes (plus 30 mins marinating)
Cook: 25 minutes
Total: 45–55 minutes
Ingredients
For the Chicken
4 boneless skinless chicken breasts (or thighs)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon juice + zest
1 tsp paprika
1 tsp dried oregano
½ tsp cumin
Salt & pepper, to taste
For the Rice
1 ½ cups basmati or jasmine rice
3 cups chicken or vegetable broth (for flavor)
1 tbsp olive oil
Pinch of salt
For the Veggie Toppings (optional but recommended)
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes
1 tbsp olive oil
Salt & pepper
For the Herb Yogurt Sauce
1 cup Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, finely grated
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill, chopped
Salt & black pepper, to taste
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together olive oil, garlic, lemon juice/zest, paprika, oregano, cumin, salt, and pepper.
2. Add chicken, coat well, and marinate for at least 30 minutes (or up to overnight).
2. Cook the Rice
1. Rinse rice until water runs clear.
2. In a pot, heat olive oil/butter, then add rice. Toast lightly for 1–2 minutes.
3. Add broth, bring to boil, cover, and simmer 15 minutes. Fluff with fork.
3. Grill the Chicken
1. Heat grill pan or outdoor grill over medium-high.
2. Grill chicken 6–7 minutes per side until cooked through (165°F/74°C internal temp).
3. Rest for 5 minutes, then slice.
4. Roast the Veggies
1. Toss peppers, zucchini, and tomatoes with olive oil, salt, and pepper.
2. Roast at 400°F (200°C) for 15–20 minutes, until tender and slightly charred.
5.Mix the ingredients
1. In a bowl, mix yogurt, olive oil, lemon juice, garlic, parsley, and mint/dill.
2. Season with salt and pepper.
6. Assemble the Bowls
1. Divide rice into bowls.
2. Top with sliced grilled chicken and roasted veggies.
3. Drizzle generously with herb yogurt.
4. Garnish with extra herbs and a squeeze of lemon.
To Serve
Serve warm as a full meal.
Add extras like avocado, olives, or feta cheese for a Mediterranean twist.
Notes & Tips
For smoky depth, add a touch of smoked paprika to the marinade.
Herb yogurt also makes a great dip for pita bread.
Swap rice for quinoa, bulgur, or couscous for variation.
❓ frequently asked questions FAQ
Q: Can I meal-prep this?
Yes! Store rice, chicken, and veggies separately, then add herb yogurt just before eating.
Q: Can I use chicken thighs?
Absolutely — thighs are juicier and grill beautifully.
Q: Can I make it vegetarian?
Yes — replace chicken with grilled halloumi or chickpeas.
Nutrition information
Calories: 560
Protein: 42g
Carbohydrates: 52g
Fat: 20g
Fiber: 5g