Mediterranean Grilled Herb Chicken Bowl With Asparagus Rice & Creamy Garlic Sauce
This bowl brings together juicy herb-marinated chicken, warm asparagus-studded rice, roasted baby potatoes, crisp fresh vegetables, and a creamy garlic sauce that ties everything together. It’s balanced, colorful, and easy to adjust based on what you have on hand. Great for a weeknight dinner or meal prep.
Time
Prep: 20 minutes
Cook: 30–35 minutes
Total: 50–55 minutes
Serves: 4
Ingredients
For the Chicken
Boneless, skinless chicken breasts
Olive oil
Garlic, minced
Lemon juice
Dried oregano
Paprika (optional)
Salt and pepper
Fresh parsley or cilantro (for garnish)
For the Bowl Components
Cooked basmati or white rice
Baby potatoes
Asparagus spears, trimmed
Cucumber, diced
Cherry tomatoes, halved
Red onion, chopped
Kalamata olives (optional)
Olive oil (for tossing vegetables)
Salt and pepper
For the Creamy Garlic Sauce
Butter or olive oil
Garlic, minced
Heavy cream or milk (Greek yogurt works as a lighter option)
Flour (only if using milk and making a roux)
Fresh herbs (parsley, chives, thyme)
Parmesan cheese (optional)
Salt and pepper
Instructions
Mix olive oil, garlic, lemon juice, oregano, paprika, salt and pepper. Coat the chicken and let it marinate for at least 15 minutes.
Heat a grill pan or outdoor grill and cook the chicken for about 5–6 minutes per side until done. Let it rest before slicing.
Boil or roast the baby potatoes until tender. If roasting, toss with olive oil, salt and pepper and bake at 400°F (200°C) for about 20 minutes.
Steam or sauté the asparagus until crisp-tender, then chop into bite-size pieces.
Stir the cooked asparagus into warm rice and season with salt, pepper and a drizzle of olive oil.
Prep the fresh bowl toppings: slice cucumbers, tomatoes, red onion and olives.
For the sauce, heat butter or olive oil. Add garlic and cook for a minute.
If using milk, whisk in a spoon of flour and cook briefly to form a roux.
Pour in cream or milk and simmer until thickened. Add herbs, Parmesan if using, and season with salt and pepper.
Build bowls: add asparagus rice, potatoes, grilled chicken slices and fresh toppings. Finish with the creamy garlic sauce and herbs.
Tips
Pound thicker chicken pieces so they cook evenly.
Marinate the chicken longer for deeper flavor.
Grill over medium-high heat to get a good sear without drying the meat.
Slice chicken across the grain for tenderness.
Toss roasted potatoes with herbs right after they come out of the oven.
Don’t overcook the asparagus; it should stay bright and crisp.
Warm the rice before mixing so the asparagus folds in easily.
Adjust the thickness of the sauce with a splash of cream or a pinch of flour.
Keep the sauce warm on low heat so it stays silky.
Taste and add lemon at the end if the bowl needs brightness.
Variations
Yogurt Herb Chicken: Swap the marinade for Greek yogurt, garlic and herbs.
Couscous Base: Replace rice with pearl couscous or bulgur.
Add Greens: Mix spinach or arugula into the bowl.
Spicy Version: Add chili flakes to the marinade or sauce.
Roasted Veg Mix: Add peppers, zucchini or carrots to the tray with the potatoes.
Cream-Free Sauce: Make the sauce with Greek yogurt and herbs for a lighter finish.
Halloumi Topping: Add grilled halloumi cubes instead of chicken or alongside it.
Lemon Rice: Cook the rice with lemon zest and a touch of garlic.
Pesto Drizzle: Add a spoon of basil pesto over the bowl.
Mediterranean Salsa: Replace fresh toppings with a mix of tomatoes, olives, capers and herbs.
Q&A
Can I use chicken thighs?
Yes, they stay juicy and work well on the grill.
Can I make this dairy-free?
Use olive oil and milk alternatives for the sauce and skip the Parmesan.
Can I meal-prep this?
Yes. Store the components separately and add the fresh toppings before eating.
Can I air-fry the chicken?
Yes, about 12–14 minutes at 375°F (190°C).
What can I substitute for asparagus?
Green beans, zucchini or spinach.
Can I use brown rice?
Works great but takes longer to cook.
How do I make the sauce thicker?
Simmer longer or whisk in a small amount of flour.
What if I don’t want potatoes?
Use roasted chickpeas or cauliflower.
Can I serve this cold?
Yes, especially if you switch to yogurt-based sauce.
How do I reheat without drying the chicken?
Add a splash of water or broth and cover while warming.
Nutrition
(per serving, approx.)
Calories: 520–620
Protein: 32–38g
Carbs: 48–55g
Fat: 22–28g
Fiber: 4–6g
Values vary based on rice quantity, sauce thickness and potatoes.
Conclusion
This bowl is hearty, fresh and easy to adapt. Each part brings its own flavor, and the creamy garlic sauce pulls the whole thing together. It’s simple enough for a weeknight but still feels special on the table.