Grilled Chicken Bowl with Garlic Herb Sauce, Roasted Potatoes, Mushrooms & Sun-Dried Tomatoes
This vibrant Mediterranean-style bowl features juicy grilled chicken paired with crispy roasted potatoes, savory sautéed mushrooms, and tangy sun-dried tomatoes — all brought together with a luscious garlic herb sauce. It’s the perfect mix of smoky, creamy, and zesty flavors in one beautiful, balanced dish.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or 3 thighs)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp thyme
Salt and pepper, to taste
For the Roasted Potatoes
2 medium potatoes, cubed
1 tbsp olive oil
2 garlic cloves, minced
½ tsp rosemary or thyme
Salt and pepper, to taste
For the Sauteed Mushrooms
1 tbsp olive oil
1 cup mushrooms, sliced
1 garlic clove, minced
Salt and pepper, to taste
Optional: splash of balsamic vinegar for depth
For the Garlic Herb Sauce
3 tbsp Greek yogurt (or sour cream)
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced or grated
1 tbsp fresh parsley, chopped
1 tbsp fresh dill or basil, chopped
Salt and black pepper, to taste
Optional: 1 tsp honey or mustard for balance
For the Bowl
2 tbsp sun-dried tomatoes, chopped
1–2 cups mixed greens
Optional garnish: Parmesan shavings or crumbled feta
Instructions
1. Marinate & Grill the Chicken
Mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl.
Add chicken and marinate for 20–30 minutes.
Grill over medium heat for 5–6 minutes per side until golden and cooked through.
Let rest, then slice thinly.
2. Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, flipping halfway until crispy and golden.
3. Saute the Mushrooms
In a skillet, heat olive oil or butter over medium heat.
Add mushrooms and saute for 5–6 minutes until browned.
Stir in minced garlic and cook for another minute.
Season with salt, pepper, and (optionally) a splash of balsamic vinegar.
4. Make the Garlic Herb Sauce
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, parsley, dill, salt, and pepper.
Adjust to taste — add a touch of honey or mustard if you prefer a hint of sweetness.
5. Assemble the Bowl
Start with a base of greens or roasted potatoes.
Add grilled chicken slices.
Spoon over sauteed mushrooms and sprinkle chopped sun-dried tomatoes.
Drizzle generously with garlic herb sauce.
Garnish with fresh herbs or Parmesan for a finishing touch.
Notes & Tips
For extra flavor, toss the sun-dried tomatoes in a bit of their oil before adding.
You can swap the potatoes for couscous or herbed rice for a lighter version.
Add grilled zucchini or roasted bell peppers for more Mediterranean color.
Keeps well for 3–4 days in the fridge — great for meal prep!
Nutritional Information
Calories: ~580 kcal
Protein: 45 g
Fat: 20 g
Carbs: 52 g
Fiber: 5 g
Sodium: moderate