Name: Loaded Herb Chicken & Veggie Bowl with Garlic Yogurt Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: Boneless, skinless chicken breasts or thighs; 2 tbsp olive oil (for marinade and veggies); Fresh herbs (parsley, thyme, oregano, dill); 2 cloves garlic, minced (for marinade and sauce); 2 tbsp lemon juice; Salt and black pepper; Assorted vegetables (zucchini, bell peppers, red onion, cherry tomatoes, carrots); Cooked rice, quinoa, or couscous; 1/2 cup Greek yogurt; 1 clove garlic, minced (for yogurt sauce); 1/2 cucumber, finely grated (optional, for tzatziki-like variation)

Jump to Recipe·Leave a Review

This Loaded Herb Chicken & Veggie Bowl with Garlic Yogurt Sauce is a nourishing, flavor-packed meal that I turn to when I want something hearty but fresh. It’s loaded with tender herb-marinated chicken, a variety of roasted vegetables, fluffy rice or grains, and topped with a creamy garlic yogurt sauce that pulls it all together beautifully.

Why You’ll Love This Recipe

I love how customizable and satisfying this bowl is. The herb chicken is juicy and flavorful, the roasted veggies add natural sweetness and texture, and the garlic yogurt sauce brings a cooling, zesty contrast. It’s one of those meals that feels indulgent but is actually full of wholesome ingredients. Whether I meal-prep it for the week or make it for dinner, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Fresh herbs (like parsley, thyme, oregano, dill)
Garlic, minced
Lemon juice
Salt and black pepper
Assorted vegetables (zucchini, bell peppers, red onion, cherry tomatoes, carrots)
Cooked rice, quinoa, or couscous
Greek yogurt
More garlic (for the yogurt sauce)
Cucumber (optional, for a tzatziki-like variation)

Directions

I start by marinating the chicken in olive oil, lemon juice, garlic, chopped fresh herbs, salt, and pepper. I let it sit for at least 30 minutes or overnight for deeper flavor.
While the chicken marinates, I preheat the oven to 425°F (220°C) and chop the vegetables into bite-sized pieces.
I toss the veggies in olive oil, salt, pepper, and a little lemon zest, then spread them out on a baking sheet.
I roast the vegetables for 20–25 minutes, turning halfway through, until they’re tender and lightly charred.
I grill or sear the chicken in a hot skillet until golden on the outside and cooked through, then let it rest before slicing.
For the garlic yogurt sauce, I mix Greek yogurt with minced garlic, lemon juice, salt, and a drizzle of olive oil. Sometimes I add finely grated cucumber for extra freshness.
I assemble the bowls with a scoop of rice or quinoa, a generous helping of roasted veggies, slices of herb chicken, and a big spoonful of garlic yogurt sauce on top.
I garnish with fresh herbs or chili flakes if I want a bit of heat.

Servings and timing

This recipe makes about 4 bowls. It takes roughly 45 minutes total—30 minutes for prep and marinating, plus about 15 minutes of cooking. If I marinate the chicken in advance, the cooking comes together quickly.

Variations

Sometimes I swap the chicken for grilled shrimp or baked tofu for a vegetarian version. I also like switching up the grain base with farro, brown rice, or even cauliflower rice for a low-carb option. For extra crunch, I top it with toasted pine nuts or slivered almonds. And if I want more heat, I add a drizzle of harissa or chili oil.

Storage/Reheating

I store the chicken, veggies, and grains separately in airtight containers for up to 4 days in the fridge. The garlic yogurt sauce keeps well for 3–4 days. When I’m ready to eat, I reheat the chicken and veggies in the microwave or a skillet, then assemble the bowl with fresh sauce on top. It’s also great cold, especially in warmer weather.

FAQs

Can I cook the chicken in the oven instead of grilling?

Yes, I can. I bake it at 400°F (200°C) for about 20–25 minutes, depending on thickness, until fully cooked.

What herbs work best in the marinade?

I usually use a mix of parsley, thyme, and oregano. Dill and cilantro also work great for different flavor profiles.

Can I make this bowl dairy-free?

Absolutely. I use a dairy-free yogurt like coconut or almond-based yogurt for the garlic sauce.

Can I make it ahead of time?

Yes. I prep everything ahead and store the components separately. It makes a perfect grab-and-go lunch or dinner.

How do I keep the chicken juicy?

I don’t overcook it and always let it rest for a few minutes before slicing. Marinating also helps keep it moist and flavorful.

Conclusion

This Loaded Herb Chicken & Veggie Bowl with Garlic Yogurt Sauce is one of my favorite feel-good meals. It’s easy, balanced, and packed with vibrant flavors that never get boring. I can mix and match the ingredients based on what I have on hand, and it always turns out delicious. Whether I’m meal prepping or sitting down for dinner, this bowl makes healthy eating something I actually look forward to.