🍋 Mediterranean Grilled Chicken Bowl with Yogurt Sauce & Roasted Potatoes 🥗
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~640 kcal
🛒 Ingredients:
For the Chicken:
2 boneless chicken breasts 🍗
1 tbsp olive oil 🫒
Juice of 1/2 lemon 🍋
2 garlic cloves, minced 🧄
1 tsp dried oregano
Salt & pepper to taste 🧂
For the Yogurt Sauce:
1/2 cup plain Greek yogurt 🥛
1 garlic clove, finely grated 🧄
1 tsp lemon juice 🍋
1 tbsp chopped parsley 🌿
Salt to taste
For the Roasted Potatoes:
10–12 baby potatoes, halved 🥔
1 tbsp olive oil 🫒
1/2 tsp paprika
Salt & pepper to taste
For the Bowl Base & Veggies:
1 cup cooked basmati or jasmine rice 🍚
1/2 cup cherry tomatoes, halved 🍅
1/2 cucumber, diced + sliced 🥒
Extra chopped parsley for garnish 🌿
Lemon slices for serving 🍋
👩🍳 Instructions:
Roast the Potatoes:
Preheat oven to 220°C (430°F). Toss halved baby potatoes with oil, paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and crisp, flipping halfway.
Marinate & Grill Chicken:
Mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken and marinate for 15 minutes (or up to 1 hour). Grill or pan-sear over medium-high heat for 5–6 minutes per side, or until cooked through. Rest, then slice.
Make Yogurt Sauce:
Combine yogurt, garlic, lemon juice, chopped parsley, and salt. Mix well and chill until ready to serve.
Cook the Rice:
Rinse and cook rice according to package directions. Fluff and keep warm.
Assemble the Bowl:
In a large bowl or plate, arrange a bed of rice. Add sliced grilled chicken, roasted potatoes, cherry tomatoes, diced & sliced cucumbers.
Finish with Sauce & Garnish:
Drizzle yogurt sauce over the top. Garnish with lemon slices and more chopped parsley.
💡 Tips & Variations:
Add crumbled feta or olives for a more traditional Greek flavor.
Swap potatoes for roasted sweet potatoes or eggplant.