Zesty Creamy Lemon Chicken Bowl with Rice, Potatoes & Veggies
This wholesome Mediterranean-inspired bowl features juicy lemon-herb chicken served over fluffy rice, crispy roasted potatoes, and a colorful medley of vegetables — all drizzled with a light creamy lemon sauce. It’s zesty, creamy, and full of protein and fiber — perfect for a balanced lunch or dinner.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:2–3
Ingredients
For the Lemon Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp dried oregano or thyme
For the Roasted Potatoes
2 small potatoes, cubed
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or Italian herbs
Salt and pepper to taste
For the Rice
1 cup cooked basmati or jasmine rice
½ tbsp olive oil
1 tsp lemon zest
Pinch of salt
For the Veggies
1 cup broccoli florets (or zucchini, bell peppers, carrots — your choice)
½ tbsp olive oil
Salt and pepper to taste
For the Creamy Lemon Sauce
¼ cup Greek yogurt or light cream
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper, to taste
1 tbsp chopped parsley or dill
Instructions
Step 1: Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss potato cubes with olive oil, garlic powder, herbs, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and crisp.
Step 2: Cook the Chicken
Mix olive oil, garlic, lemon juice & zest, paprika, oregano, salt, and pepper in a bowl.
Marinate chicken in the mixture for 15 minutes.
Grill or pan-sear the chicken on medium-high heat for 6–7 minutes per side until golden and cooked through.
Slice into strips once rested.
Step 3: Prepare the Rice
In a pan, add olive oil or butter and warm the cooked rice.
Stir in lemon zest and a pinch of salt for light citrusy flavor.
Step 4: Saute the Veggies
In a skillet, heat olive oil and saute veggies for 4–5 minutes until tender but still crisp.
Season with salt and pepper.
Step 5: Make the Creamy Lemon Sauce
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, and herbs.
Season with salt and pepper.
Add a splash of water if you prefer a thinner drizzle consistency.
Step 6: Assemble the Bowl
In each bowl, layer lemon rice at the base.
Add roasted potatoes and sautéed veggies on the sides.
Top with grilled lemon chicken slices.
Drizzle generously with the creamy lemon sauce.
Garnish with fresh parsley or dill, extra lemon zest, and a sprinkle of black pepper.
Tips
For a lighter sauce, use only yogurt + lemon juice + herbs.
Add a spoon of hummus or tzatziki for a Mediterranean flair.
Swap rice with quinoa or couscous for a healthier twist.
You can roast all components on one sheet pan for easy cleanup.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier — just adjust cooking time slightly.
Q2: Can I make it dairy-free?
Yes — replace Greek yogurt with dairy-free yogurt or tahini + lemon + water.
Q3: Can I meal prep this?
Yes! It keeps well for up to 3 days in the fridge. Store sauce separately and drizzle before serving.
Nutritional Information
Calories: 520 kcal
Protein: 43g
Carbs: 48g
Fat: 16g
Fiber: 6g