Mediterranean Grilled Chicken with Cilantro Sauce & Rice
This dish brings together smoky grilled chicken, a fresh and tangy cilantro sauce, and fluffy rice for a balanced and flavorful meal. The marinade on the chicken keeps it juicy, while the cilantro sauce adds a zesty Mediterranean touch that brightens everything on the plate. It’s simple enough for a weeknight dinner but vibrant enough to serve guests.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chicken:
2 chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
For the Cilantro Sauce:
1 cup fresh cilantro
1 garlic clove
2 tbsp olive oil
2 tbsp lime juice
2 tbsp Greek yogurt or mayo
Salt, to taste
(Optional: 1 green chili for heat)
For the Rice:
1 cup cooked rice
(Optional: peas, carrots, or corn for extra flavor and color)
Instructions
Prepare the chicken: Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Let them sit for 10 minutes while you prepare the sauce.
Make the cilantro sauce: In a blender or food processor, combine cilantro, garlic, olive oil, lime juice, Greek yogurt (or mayo), and salt. Blend until smooth. If using, add the green chili for extra heat.
Cook the chicken: Grill the chicken on a grill pan or outdoor grill for 6–7 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let it rest for 5 minutes before slicing.
Prepare the rice: Warm the cooked rice. Stir in peas, carrots, or corn if desired.
Assemble: Serve the grilled chicken over the rice with a generous drizzle of cilantro sauce. Garnish with extra cilantro or lime wedges if you like.
Tips & Variations
Marinate longer: If you have time, marinate the chicken in the olive oil, garlic, and paprika mix for 1–2 hours for deeper flavor.
Charred flavor: Use an outdoor grill for smoky depth, or add a pinch of smoked paprika if cooking indoors.
Extra creamy sauce: Add a spoonful of avocado to the cilantro sauce for a richer texture.
Citrus swap: Lemon juice can replace lime juice if that’s what you have on hand.
Make it spicy: Blend in red chili flakes or jalapeño with the sauce for extra heat.
Rice upgrades: Stir in toasted almonds, pine nuts, or raisins for a Mediterranean twist.
Low-carb option: Serve the chicken and sauce over cauliflower rice or a fresh salad instead of regular rice.
Meal prep friendly: Cook a larger batch of chicken and rice — the sauce stays fresh in the fridge for 2–3 days.
Q&A
Q: Can I make the cilantro sauce ahead of time?
A: Yes. Store it in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly.
Q: What if I don’t have a grill?
A: You can pan-sear the chicken in a skillet or bake it at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs will be juicier and more flavorful. Just adjust cooking time since they may take a little longer.
Q: Is there a dairy-free option for the sauce?
A: Yes, substitute the Greek yogurt with dairy-free yogurt or just use extra olive oil.
Q: What sides go well with this dish?
A: A cucumber-tomato salad, roasted vegetables, or warm pita bread pair nicely with the flavors.
Nutrition
(per serving, serves 2)
Approximate values
Calories: 430
Protein: 35g
Carbohydrates: 32g
Fiber: 2g
Sugars: 2g
Fat: 18g
Saturated Fat: 4g
Sodium: 390mg
Conclusion
This Mediterranean Grilled Chicken with Cilantro Sauce & Rice is a fresh and satisfying meal that’s both healthy and comforting. The smoky chicken pairs perfectly with the zesty cilantro sauce, while the rice rounds out the dish into a complete plate. It’s flexible, easy to prepare, and adaptable to your taste — whether you want to keep it light, add spice, or make it extra creamy.