Mediterranean Grilled Chicken Bowl with Rice & Yogurt Dill Sauce
Tender, herby grilled chicken pairs perfectly with fragrant rice, crisp cucumbers, juicy tomatoes, and a refreshing yogurt dill sauce.This dish is light yet filling — a complete Mediterranean meal that feels both fresh and satisfying.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
For the Grilled Chicken:
500g boneless chicken breasts or thighs
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp paprika
Salt & black pepper, to taste
For the Rice:
1 cup basmati or jasmine rice
2 cups chicken broth
1 tbsp olive oil
½ tsp salt
Optional: ½ tsp lemon zest and 1 tbsp chopped parsley
For the Yogurt Dill Sauce:
1 cup Greek yogurt (or plain yogurt, drained)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 clove garlic, finely minced
Salt & pepper, to taste
For the Bowl Toppings:
1 cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup crumbled feta cheese
1 tbsp olive oil, for drizzling
Optional: olives or roasted chickpeas for extra crunch
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Add chicken and coat well.
Marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
Step 2: Cook the Rice
In a pot, heat olive oil or butter.
Add rice and stir for 1 minute to toast slightly.
Add chicken broth and salt.
Bring to a boil, then cover and simmer for 15 minutes or until fluffy.
Fluff with a fork and stir in lemon zest and parsley.
Step 3: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Cook chicken for 5–6 minutes per side, until golden and fully cooked.
Rest for 5 minutes, then slice into strips.
Step 4: Make the Yogurt Dill Sauce
In a small bowl, combine yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper.
Mix until creamy and smooth.
Chill until ready to serve.
Step 5: Assemble the Bowls
Spoon rice into each bowl as the base.
Top with grilled chicken slices.
Add diced cucumbers, cherry tomatoes, and red onion.
Drizzle with yogurt dill sauce.
Sprinkle with feta cheese and a touch of olive oil.
Garnish with fresh dill or parsley.
Notes & Tips
For extra flavor, grill chicken with a bit of the leftover marinade brushed on at the end.
Add roasted chickpeas or grilled zucchini for a veggie boost.
The yogurt dill sauce also doubles as a great dip for pita bread.
Make it a meal prep bowl — it keeps fresh for 3–4 days in the fridge.
Variations
Mediterranean Falafel Bowl: Swap chicken for baked or air-fried falafel.
Garlic Herb Rice: Stir a touch of minced garlic and butter into the rice before cooking.
Lemon Garlic Sauce: Mix yogurt with tahini, lemon, and garlic for a tangier twist.
Frequently Asked Questions
Q: Can I use brown rice or quinoa?
A: Yes! Both work perfectly — just adjust cooking time as needed.
Q: Can I make this without a grill?
A: Absolutely — use a nonstick skillet or bake the chicken at 200°C (400°F) for 20–25 minutes.
Q: How long does the yogurt sauce last?
A: Up to 4 days refrigerated in an airtight container.
Nutritional Information
Calories: 560 kcal
Protein: 42g
Fat: 20g
Carbohydrates: 50g
Fiber: 4g
Sugar: 6g