Grilled Chicken Duo Bowl with Creamy Sauce, Rice, and Roasted Potatoes
This hearty, well-balanced bowl features two styles of grilled chicken — one smoky and herb-seasoned, the other lightly spiced — paired with fluffy rice, golden roasted potatoes, and a rich, creamy sauce. It’s a perfect combination of textures and flavors: tender, juicy chicken, soft yet crispy potatoes, and a velvety sauce that ties everything together. Ideal for meal prep or a satisfying weeknight dinner.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Serves: 4
Ingredients
For the Grilled Chicken Duo
2 chicken breasts, cut into strips for herb-style chicken
2 chicken breasts, whole or halved for spiced chicken
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme or Italian herbs
½ tsp chili powder or cayenne
Salt & pepper, to taste
Juice of ½ lemon
For the Roasted Potatoes
4 medium potatoes, diced into 1-inch cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
Optional: ½ tsp dried rosemary
For the Rice
1 cup long-grain rice (basmati or jasmine)
2 cups water or chicken broth
1 tsp salt
1 tbsp olive oil
For the Creamy Sauce
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp fresh or dried herbs (parsley, thyme, or dill)
Salt & pepper, to taste
Optional: 1 clove garlic, minced
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, paprika, salt, pepper, and optional rosemary.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Rice
Rinse rice under cold water.
In a medium pot, combine rice, water or broth, salt, and butter/olive oil.
Bring to a boil, reduce to low, cover, and simmer 12–15 minutes.
Fluff with a fork and keep warm.
3. Prepare the Chicken Duo
In separate bowls, toss chicken strips for herb chicken with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, pepper, and lemon juice.
Toss whole chicken breasts for spiced chicken with 1 tbsp olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
Grill both styles of chicken on a preheated grill or grill pan:
Herb chicken strips: 4–5 minutes per side
Spiced chicken breasts: 6–7 minutes per side, or until internal temp reaches 165°F (74°C)
Remove from heat and let rest 5 minutes.
4. Make the Creamy Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, Dijon mustard, garlic, and herbs.
Season with salt and pepper to taste.
5. Assemble the Bowl
In a serving bowl, add a portion of rice.
Arrange roasted potatoes on one side.
Add the two styles of chicken side by side.
Drizzle creamy sauce over the chicken or serve on the side.
Garnish with fresh herbs or a wedge of lemon.
Frequently Asked Questions
Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for 20–25 minutes, depending on thickness.
Can I make this meal in advance?
Yes — store rice, chicken, and potatoes separately. Reheat gently and add fresh sauce before serving.
Can I add vegetables to the bowl?
Yes — roasted bell peppers, zucchini, or steamed broccoli pair beautifully.
Can I make the sauce lighter?
Use only Greek yogurt or swap mayonnaise for extra yogurt to reduce fat.
Tips for Best Results
Let chicken rest after grilling to retain juices.
Roast potatoes at high heat for a crispy exterior.
Slice chicken before plating for a restaurant-style presentation.
Mix herbs into the sauce just before serving to keep flavors fresh.
Use chicken broth for rice instead of water for more flavor.
Nutritional Information
Calories: ~600 kcal
Protein: ~40 g
Carbs: ~55 g
Fat: ~25 g
Saturated Fat: ~7 g
Fiber: ~6 g
Sodium: ~750 mg
Vitamin A: 10% DV
Vitamin C: 25% DV
Potassium: ~950 mg