Juicy Grilled Chicken Bowl with Rice, Glazed Carrots & Creamy Herb Sauce
This wholesome bowl features juicy, marinated grilled chicken served over fluffy rice, paired with buttery honey-glazed carrots and drizzled with a tangy herb yogurt sauce. It’s a balanced, Mediterranean-inspired meal that’s flavorful, nourishing, and perfect for meal prep or dinner nights.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Marinade:
2 medium chicken breasts (or 3 thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
2 cloves garlic, minced
½ tsp paprika
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tsp olive oil
Pinch of salt
For the Glazed Carrots:
2 cups carrots, sliced into sticks or rounds
1 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp balsamic vinegar (optional for depth)
Salt and pepper to taste
Optional: sprinkle of fresh thyme or parsley
For the Creamy Herb Sauce:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped (or ½ tsp dried)
1 tbsp fresh parsley, chopped
1 small garlic clove, minced
Salt and pepper, to taste
Water to thin if needed
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together olive oil, lemon juice, honey, garlic, paprika, oregano, salt, and pepper.
2. Add chicken breasts and coat well.
3. Cover and marinate for at least 20–30 minutes (or up to 8 hours in the fridge).
2. Cook the Rice
1. Rinse rice under cold water.
2. In a pot, combine rice, water (or broth), olive oil, and salt.
3. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
4. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
3. Grill the Chicken
1. Heat a grill pan or skillet over medium-high heat.
2. Add chicken and cook 5–6 minutes per side until golden brown and internal temp reaches 165°F (75°C).
3. Let rest for 5 minutes, then slice into strips.
(Tip: Brush with a little olive oil or leftover marinade while grilling for extra juiciness.
4. Glaze the Carrots
1. Heat butter or olive oil in a pan over medium heat.
2. Add carrots and sauté for 5 minutes.
3. Add honey (and balsamic vinegar if using), salt, and pepper.
4. Cook another 5–7 minutes, stirring occasionally, until carrots are tender and glazed.
5. Make the Creamy Herb Sauce
1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, parsley, garlic, salt, and pepper.
2. Add a splash of water if you want a thinner consistency.
6. Assemble the Bowl
1. Start with a scoop of fluffy rice.
2. Add sliced grilled chicken on top.
3. Arrange glazed carrots beside it.
4. Drizzle generously with creamy herb sauce.
5. Garnish with fresh herbs or a sprinkle of chili flakes (optional).
Notes & Tips
You can replace rice with quinoa or couscous for variation.
Add steamed broccoli, sautéed spinach, or roasted zucchini for extra veggies.
For meal prep, store components separately and assemble before eating.
The yogurt sauce can be made ahead and stored in the fridge for up to 3 days.
❓ frequently asked questions FAQ
Q: Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for about 20–22 minutes, then broil for 2 minutes for a golden finish.
Q: What sauce alternatives can I use?
Try a garlic tahini sauce or avocado-lime dressing for a different twist.
Q: Can I make it dairy-free?
Yes — use coconut yogurt or a cashew-based dressing instead of Greek yogurt.
ℹ️ Nutritional Information
Calories: ~530 kacl
Protein: 38 g
Carbohydrates: 45 g
Fiber: 5 g
Fat: 20 g
Sugar: 9 g