Ultimate Grilled Chicken Rice Bowl with Roasted Potatoes and Yogurt Sauce
This Mediterranean-style grilled chicken bowl is a perfect combination of tender marinated chicken, fluffy rice, crispy roasted potatoes, and a cooling garlic yogurt sauce. It’s hearty, refreshing, and balanced — great for lunch, dinner, or meal prep.Each bite brings a mix of smoky grilled chicken, golden potatoes, zesty yogurt sauce, and fresh herbs, all tied together over warm rice.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 chicken breasts or boneless thighs
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp paprika
½ tsp cumin
Salt and black pepper, to taste
½ tsp dried oregano or thyme
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
½ tsp salt
1 tsp olive oil
For the Roasted Potatoes:
300g (about 2 cups) baby potatoes, halved
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt and pepper, to taste
For the Yogurt Sauce:
½ cup plain Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 garlic clove, minced
Salt and pepper, to taste
1 tbsp chopped fresh dill or parsley
Optional Toppings:
Sliced cucumber or cherry tomatoes
Pickled onions or olives
Crumbled feta cheese
Fresh parsley or mint leaves
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
Add chicken and coat evenly.
Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).
2. Cook the Rice
Rinse rice under cold water until the water runs clear.
In a pot, bring water or broth to a boil.
Add rice, salt, and olive oil.
Cover and cook on low heat for 12–15 minutes until fluffy.
Fluff with a fork and set aside.
3. Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking tray and roast for 25 minutes, flipping halfway, until crispy and golden.
4. Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, until cooked through and nicely charred.
Let it rest for a few minutes, then slice into strips.
5. Make the Yogurt Sauce
In a small bowl, mix Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and herbs.
Stir until creamy and smooth.
Adjust seasoning to taste.
6. Assemble the Bowl
Add a base of rice in each bowl.
Top with sliced grilled chicken and roasted potatoes.
Drizzle with yogurt sauce.
Add optional toppings like cucumber, tomatoes, feta, or herbs for freshness.
Tips
Use chicken thighs for juicier meat and richer flavor.
For extra crispiness, air-fry the potatoes at 200°C for 15 minutes.
You can meal prep this bowl — store each component separately and assemble before eating.
Add a sprinkle of sumac or za’atar on top for an authentic Mediterranean twist.
Serving Suggestion
Serve with:
A small side salad (lettuce, cucumber, tomato, and olives)
A slice of warm pita bread
Extra lemon wedges for brightness
Frequently Asked Questions
Q1: Can I make this bowl vegetarian?
Yes! Replace chicken with grilled halloumi, chickpeas, or falafel.
Q2: Can I use brown rice or quinoa instead of white rice?
Absolutely — they add more fiber and nutrients.
Q3: Can I prepare this ahead of time?
Yes, this bowl is meal-prep friendly for up to 3 days in the fridge. Keep the yogurt sauce separate until serving.
Nutritional Information
Calories: ~560 kcal
Protein: 42g
Fat: 24g
Carbohydrates: 45g
Fiber: 5g
Sugars: 4g