Grilled Chicken Rice Bowl with Herb Yogurt Sauce
This rice bowl is loaded with juicy grilled chicken, fluffy rice, roasted or fresh veggies, and topped with a creamy herb yogurt sauce. It’s a balanced meal with protein, carbs, and freshness, all brought together by Mediterranean herbs and garlic.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45–60 minutes
Marinating time: 30 min–2 hrs
Servings:4
Ingredients
For the grilled chicken:
500g (1 lb) boneless chicken thighs or breasts
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp cumin
1 tsp salt
½ tsp black pepper
For the rice:
1 ½ cups basmati or jasmine rice
3 cups water or chicken broth
1 tbsp olive oil
Pinch of salt
For the herb yogurt sauce:
1 cup Greek yogurt
2 tbsp olive oil
2 garlic cloves, finely minced or grated
2 tbsp fresh dill, parsley, or cilantro (chopped)
1 tbsp lemon juice
Salt & pepper, to taste
For the veggies (roasted or fresh):
1 cup cucumber slices
1 cup cherry tomatoes, halved
1 cup roasted zucchini or bell peppers (optional)
½ cup shredded carrots or red cabbage
Optional toppings:
Fresh parsley or cilantro
Crumbled feta cheese
Lemon wedges
Toasted pine nuts or almonds
Instructions
Marinate the chicken:
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
Add chicken, coat well, cover, and refrigerate 30 min–2 hrs.
Cook the rice:
Rinse rice until water runs clear.
In a pot, combine rice, water/broth, olive oil, and salt. Bring to a boil, then cover and simmer 15 minutes until fluffy.
Grill the chicken:
Heat grill or grill pan over medium-high.
Cook chicken 5–6 minutes per side until cooked through and charred. Rest 5 minutes, then slice.
Make the herb yogurt sauce:
Mix Greek yogurt, olive oil, garlic, herbs, lemon juice, salt, and pepper. Chill until ready to use.
Assemble the bowls:
Add rice as the base.
Top with grilled chicken slices and veggies.
Drizzle with herb yogurt sauce.
Garnish with feta, herbs, or nuts if desired.
Notes & Tips
Use brown rice or quinoa for a healthier base.
The yogurt sauce also makes a great dip for pita bread on the side.
If you don’t have a grill, you can bake the chicken at 200°C (400°F) for 20–25 minutes.
Add olives or pickled onions for extra Mediterranean flair.
Frequently Asked Questions
Q: Can I meal prep this?
Yes—store rice, chicken, and veggies separately. Add yogurt sauce just before serving.
Q: What other herbs can I use in the yogurt sauce?
Mint, basil, or chives also work beautifully.
Q: Can I make this spicy?
Yes—add a pinch of chili flakes to the chicken marinade or blend some harissa into the yogurt sauce.
Nutritional Information
Calories: ~520 kcal
Protein: 38g
Fat: 18g
Carbs: 52g
Fiber: 4g