Grilled Chicken and Herb Potato Bowl with Spaghetti

Grilled Chicken and Herb Potato Bowl with Spaghetti

This Mediterranean-inspired Grilled Chicken and Herb Potato Bowl with Spaghetti is a nourishing and vibrant meal that unites grilled lemon-herb chicken, crispy roasted potatoes, tender spaghetti, and fresh vegetables—all tied together with a zesty yogurt dressing. The addition of spaghetti brings a comforting pasta twist that adds volume and heartiness to this already satisfying bowl.

Perfect for a balanced dinner or meal prep, this bowl combines carbs, protein, and fresh produce with flavorful herbs and spices for a beautiful and fulfilling dish.

Time Required

Ingredients (Serves 4)

For the Grilled Chicken:

1.25–1.5 lbs boneless, skinless chicken breasts or thighs

2 tbsp olive oil

2 tbsp lemon juice

2 garlic cloves, minced

1 tsp dried oregano

1 tsp paprika

Salt & pepper, to taste

For the Herb Potatoes:

1.5 lbs baby potatoes or Yukon Golds, quartered

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried rosemary or thyme

Salt & black pepper, to taste

For the Spaghetti:

8 oz dry spaghetti (regular or whole wheat)

Salt for boiling water

1 tsp olive oil (optional)

Optional: chopped parsley or lemon zest for garnish

For the Veggie Bowl:

1 cup cherry tomatoes, halved

1 cucumber, chopped

¼ red onion, thinly sliced

1 cup arugula, spinach, or mixed greens

¼ cup crumbled feta cheese (optional)

Fresh parsley or mint, chopped

Optional Dressing:

½ cup Greek yogurt

1 tbsp lemon juice

1 tbsp olive oil

1 small garlic clove, grated

Salt & pepper to taste

Optional: 1 tbsp chopped dill or mint

Instructions

Step 1: Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

Add the chicken, toss well, and marinate for at least 20 minutes (or up to 24 hours in the fridge).

Step 2: Roast the Potatoes

Preheat oven to 425°F (220°C).

Toss quartered potatoes with olive oil, garlic powder, rosemary, salt, and pepper.

Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and crispy.

Step 3: Cook the Spaghetti

Meanwhile, bring a large pot of salted water to a boil.

Cook the spaghetti until al dente (per package instructions), about 8–10 minutes.

Drain, then toss with a drizzle of olive oil or lemon juice to prevent sticking.

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface.

Grill the marinated chicken for 5–7 minutes per side, or until internal temperature reaches 165°F.

Let rest 5 minutes, then slice into strips.

Step 5: Prepare Fresh Components & Dressing

Chop tomatoes, cucumber, onion, greens, and herbs.

In a small bowl, combine yogurt, lemon juice, olive oil, garlic, salt, and herbs for the dressing.

Step 6: Assemble the Bowls

Divide spaghetti among serving bowls as the base layer.

Top with roasted potatoes, sliced grilled chicken, fresh veggies, and greens.

Drizzle with yogurt dressing and sprinkle with feta and herbs.

Garnish with lemon wedges and extra parsley if desired. Serve warm or at room temperature.

Tips for Success

Season the spaghetti lightly: A splash of lemon juice and olive oil enhances the flavor.

Use fewer potatoes if you want to balance the carbs with the added pasta.

Double the dressing if you want to toss it with the spaghetti before serving.

Grill chicken last so it stays juicy and warm when serving.

Variations

Creamy pasta version: Toss the cooked spaghetti in a little of the yogurt dressing before layering.

Spicy touch: Add red chili flakes or harissa to the chicken marinade or drizzle.

Vegan option: Use grilled tofu or tempeh and a plant-based yogurt dressing.

Swap pasta type: Use linguine, penne, or even orzo for variety.

Add olives or sun-dried tomatoes for extra Mediterranean flair.

FAQ

Q: Can I use leftover spaghetti?
A: Yes! Just reheat gently and toss with olive oil or lemon juice to revive.

Q: Can I serve this cold?
A: Absolutely. It makes a great cold pasta salad-style bowl.

Q: Is it okay to skip the potatoes if I’m using pasta?
A: Definitely! You can omit or reduce the amount of potatoes to lighten the dish.

Q: Can I bake the chicken instead of grilling?
A: Yes—bake at 400°F (200°C) for 20–25 minutes or until cooked through.

Nutrition Info (Per Serving, Approx.)

Conclusion

This Grilled Chicken and Herb Potato Bowl with Spaghetti delivers the perfect Mediterranean harmony of grilled meat, comforting carbs, roasted vegetables, and vibrant freshness. Whether served warm or chilled, it satisfies with texture, flavor, and nutrition—making it a standout meal prep idea or a centerpiece for casual gatherings.