Grilled Chicken & Veggie Power Bowl with Creamy Herb Yogurt Sauce 🌿🍗🥦
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: ~480 kcal
Ingredients 🛒
For the chicken:
500 g boneless, skinless chicken breast, cut into cubes
1½ tbsp olive oil 🫒
1 tsp paprika
½ tsp garlic powder
Salt & black pepper
For the roasted potatoes:
500 g potatoes, peeled and diced into cubes 🥔
1½ tbsp olive oil
½ tsp smoked paprika
½ tsp dried parsley
Salt & pepper
For the vegetables:
1 head broccoli, cut into florets 🥦
1 large red bell pepper, sliced 🌶️
1 tsp olive oil
Salt & pepper
For the herb yogurt sauce:
200 g Greek yogurt 🥣
1 tbsp lemon juice 🍋
1 tbsp olive oil
2 tbsp fresh parsley or dill, finely chopped 🌿
Salt & pepper to taste
Instructions 👩🍳
Preheat oven to 200°C (400°F).
Roast the potatoes: Toss cubed potatoes with olive oil, paprika, parsley, salt, and pepper. Spread on a baking tray and roast 20–25 minutes, turning once, until crispy and golden.
Cook the chicken: In a bowl, mix chicken pieces with olive oil, paprika, garlic powder, salt, and pepper. Sear in a hot pan for 7–8 minutes until golden and cooked through.
Prepare vegetables: Steam broccoli for 4–5 minutes until tender-crisp. Sauté sliced red peppers with olive oil, salt, and pepper in a hot pan for 3–4 minutes.
Make the sauce: In a small bowl, whisk together yogurt, lemon juice, olive oil, herbs, salt, and pepper.
Assemble the bowls: Arrange roasted potatoes, chicken, broccoli, and red peppers in bowls. Top with a generous spoon of herb yogurt sauce.
Tips & Variations 💡
Swap broccoli for green beans, spinach, or zucchini.
Add cooked quinoa or brown rice for a heartier bowl.
The sauce also makes a great dip for roasted veggies.
To meal prep: store components separately and combine just before serving.