Ultimate Grilled Chicken with Creamy Herb Sauce, Rice & Salad
This dish combines juicy, perfectly grilled chicken with a silky creamy herb sauce, fluffy lemon-garlic rice, and a refreshing Mediterranean salad. It’s a complete, wholesome plate — rich in protein, flavor, and texture — perfect for a cozy dinner or impressive meal prep.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
1 lb (450g) chicken breasts or thighs
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp cumin
Juice of ½ lemon
Salt & black pepper, to taste
For the Creamy Herb Sauce:
½ cup Greek yogurt
2 tbsp mayonnaise (or olive oil for lighter version)
1 garlic clove, grated
1 tbsp lemon juice
1 tbsp fresh dill, finely chopped
1 tbsp parsley, chopped
1 tsp chives or mint, chopped
Salt & pepper, to taste
For the Rice:
1 cup basmati or jasmine rice
1½ cups water or chicken broth
1 tbsp olive oil or butter
1 garlic clove, minced
½ tsp salt
Zest of ½ lemon
For the Salad:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup bell pepper, diced
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper, to taste
Instructions
1. Marinate & Grill the Chicken
In a bowl, combine olive oil, garlic, oregano, paprika, cumin, lemon juice, salt, and pepper.
Add chicken and toss well to coat. Marinate for 15–30 minutes (or up to 4 hours for deeper flavor).
Preheat a grill pan or skillet over medium-high heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through.
Set aside to rest for 3–4 minutes before slicing.
2. Cook the Rice
Heat olive oil or butter in a pot. Add garlic and saute until fragrant.
Stir in rice and toast for 1 minute.
Add water/broth and salt.
Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until fluffy.
Add lemon zest and fluff with a fork.
3. Prepare the Creamy Herb Sauce
In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, herbs, salt, and pepper.
Taste and adjust lemon or herbs as desired.
Chill until ready to serve (it thickens slightly in the fridge).
4. Assemble the Salad
Toss cucumbers, tomatoes, onion, and bell pepper in a bowl.
Add olive oil, lemon juice, salt, and pepper.
Sprinkle parsley on top and mix well.
5. Assemble the Plate
Scoop rice onto one side of the plate.
Add grilled chicken slices next to it.
Spoon the creamy herb sauce generously over the chicken.
Serve with the salad on the side and drizzle of olive oil for a finishing touch.
Notes & Tips
For extra flavor, grill the chicken over charcoal or cast-iron for light smokiness.
Add a spoonful of hummus or roasted garlic yogurt for an extra Mediterranean touch.
Want more spice? Mix a pinch of crushed chili flakes into the chicken marinade.
Sauce can be made ahead of time and stored in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay extra juicy — just grill a few minutes longer per side.
Q: Can I make this dairy-free?
A: Use a dairy-free yogurt or cashew cream for the herb sauce.
Q: What veggies go best in the salad?
A: Cucumber, tomato, red onion, and parsley are classic, but roasted red peppers or olives also fit perfectly.
Nutritional Information
Calories: 540
Protein: 42g
Carbohydrates: 45g
Fat: 20g
Fiber: 4g
Sodium: 420mg