Grilled Chicken Bowl with Herb Sauce, Roasted Potatoes, Rice, Mushrooms & Bell Peppers
This wholesome bowl combines juicy grilled chicken, golden roasted potatoes, fluffy rice, and a medley of sautéed mushrooms and bell peppers — all drizzled with a zesty, garlicky herb sauce. It’s a colorful, satisfying, and protein-rich meal that brings together warm Mediterranean flavors in every bite.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:2–3
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts (or thighs)
1 ½ tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the Roasted Potatoes
2 medium potatoes, cut into cubes
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & black pepper to taste
For the Veggie Mix
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
1 tbsp olive oil
Salt & pepper to taste
For the Rice Base
1 cup cooked white, jasmine, or brown rice
For the Herb Sauce
½ cup plain Greek yogurt (or light mayo for variation)
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint
Salt & black pepper to taste
Optional Toppings
Crumbled feta cheese
Sliced avocado
Fresh herbs for garnish
Instructions
1. Prepare the Chicken
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and coat well. Marinate for at least 20–30 minutes (optional but enhances flavor).
Heat a grill pan over medium-high heat. Grill chicken for 5–6 minutes per side, until cooked through and slightly charred.
Let rest for 5 minutes, then slice.
2. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until crispy and golden.
3. Cook the Veggies
Heat olive oil in a pan over medium heat.
Add mushrooms and cook for 3–4 minutes until they start to brown.
Add bell peppers and saute another 4–5 minutes until tender-crisp.
Season with salt and pepper.
4. Make the Herb Sauce
In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, parsley, dill, salt, and pepper.
Adjust seasoning to taste. Chill until ready to use.
5. Assemble the Bowl
Add a scoop of rice as the base.
Top with grilled chicken, roasted potatoes, and sauteed veggies.
Drizzle with the herb sauce.
Sprinkle with feta, avocado slices, or extra herbs if desired.
Notes & Tips
For extra flavor, drizzle some fresh lemon juice or olive oil over the finished bowl.
You can use basmati rice, quinoa, or cauliflower rice as a lighter base.
The herb sauce also makes a great marinade or dip for the potatoes.
Store leftovers in airtight containers for up to 3 days — perfect for meal prep!
Frequently Asked Questions
Q: Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a naturally sweet and creamy balance to the savory herb sauce.
Q: Can I make the chicken without a grill?
Of course — pan-sear or bake it at 400°F (200°C) for 20–25 minutes.
Q: What herbs work best in the sauce?
Parsley, dill, and mint give it a refreshing Mediterranean taste, but basil or cilantro work too.
Nutritional Information
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 5 g