Grilled Chicken Plate with Creamy Herb Sauce, Rice & Roasted Potatoes
Juicy grilled chicken served with fluffy rice and golden roasted potatoes, topped with a luscious creamy herb sauce made with yogurt, garlic, and fresh herbs. A hearty yet light Mediterranean-inspired meal.
Prep: 20 minutes
Cook: 30–35 minutes
Total: 50–55 minutes
Ingredients
For the Grilled Chicken
450g chicken breast or thighs
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
¾ tsp salt
1 tsp lemon juice
For the Roasted Potatoes
3 medium potatoes, cubed
1½ tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp Italian seasoning or oregano
Salt & pepper to taste
For the Creamy Herb Sauce
½ cup Greek yogurt (or mayo + yogurt mix)
2 tbsp mayonnaise
1 tbsp olive oil
1 clove garlic, minced
1½ tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp chives or green onions, chopped
Salt & pepper to taste
For the Plate
2 cups cooked rice
Extra herbs for garnish
Instructions
1. Roast the Potatoes
Preheat oven to 220°C (425°F).
Toss potato cubes with oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
Spread on a baking tray.
Roast 25–30 minutes, flipping halfway, until crispy and golden.
2. Grill the Chicken
Rub chicken with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
Heat grill pan or outdoor grill.
Grill 5–6 minutes per side or until fully cooked.
Let rest 5 minutes, then slice.
3. Make the Creamy Herb Sauce
In a bowl, whisk yogurt, mayo (optional), olive oil, garlic, lemon juice, dill, parsley, and chives.
Season with salt and pepper.
Adjust thickness with a splash of water if needed.
Creamy, tangy, and incredibly fresh!
4. Assemble the Plate
Add a serving of warm rice.
Place sliced grilled chicken on top.
Add roasted potatoes on the side.
Spoon generous creamy herb sauce over the chicken.
Sprinkle herbs or chili flakes for garnish.
Notes
Use basmati or jasmine rice for best flavor.
For more Mediterranean style, replace potatoes with roasted sweet potato or zucchini.
The herb sauce also works great on fish or beef.
Tips
Marinate chicken for at least 15–20 minutes for better flavor.
Keep yogurt at room temperature for smooth sauce.
For crispier potatoes, soak them in water for 10 minutes before roasting.
Frequently Asked Questions
Q: Can the herb sauce be made ahead?
Yes, it lasts 2 days refrigerated.
Q: Chicken breast or thighs?
Breasts are lean; thighs are juicier. Both work.
Q: Can I make it spicy?
Add chili flakes or smoked paprika to the marinade.
Nutritional Information
Calories: 520–580
Protein: 38–40g
Carbs: 55g
Fat: 17–20g
Fiber: 4g