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)
Instructions
- Marinate the chicken in olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper for at least 30 minutes or overnight for deeper flavor.
- Preheat the oven to 425°F (220°C). Chop the vegetables into bite-sized pieces, toss them in olive oil, salt, pepper, and a little lemon zest, then spread them on a baking sheet.
- Roast the vegetables for 20–25 minutes, turning halfway through, until tender and lightly charred.
- Grill or sear the chicken in a hot skillet until golden on the outside and fully cooked through. Let it rest before slicing.
- For the garlic yogurt sauce, mix Greek yogurt, minced garlic, lemon juice, salt, and olive oil. Optionally, add finely grated cucumber for extra freshness.
- Assemble the bowls by layering cooked rice or quinoa, roasted veggies, slices of herb-marinated chicken, and a generous spoonful of garlic yogurt sauce.
- Garnish with fresh herbs or chili flakes for extra flavor and heat, if desired.
Notes
- For a vegetarian option, swap chicken for grilled shrimp or baked tofu.
- Try using farro, brown rice, or cauliflower rice as the base for a low-carb or whole-grain alternative.
- For added crunch, sprinkle with toasted pine nuts or slivered almonds.
- If you want more heat, drizzle harissa or chili oil on top.
- To make the dish dairy-free, use coconut or almond-based yogurt for the garlic sauce.
- Prep Time: 30 minutes (including marination)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
