Mediterranean Ultimate Grilled Chicken Bowl with Garlic Aioli & Veggie Medley
This Mediterranean Ultimate Grilled Chicken Bowl with Garlic Aioli & Veggie Medley is a complete, balanced meal that brings together smoky grilled chicken, crisp roasted potatoes, fluffy rice, and a colorful mix of veggies — all tied together with a creamy, garlicky aioli. It’s fresh, wholesome, and satisfying without being heavy. Perfect for meal prep, lunch, or a nourishing dinner, this bowl delivers classic Mediterranean flavor in every bite.
Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 2–3 bowls
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt & pepper to taste
For the Roasted Potatoes:
2 medium potatoes, cut into thick wedges
1 tbsp olive oil
1/2 tsp paprika
Salt & pepper to taste
For the Rice:
1 cup long-grain white rice
2 cups water
Pinch of salt
For the Veggies:
1/2 zucchini, sliced into rounds
1/2 carrot, sliced into rounds
1/4 onion, thinly sliced
1/2 cup broccoli florets
1 tsp olive oil
Salt & pepper to taste
For the Garlic Aioli:
2 tbsp mayonnaise
1 garlic clove, minced
1 tsp lemon juice
Salt to taste
Optional Garnish:
Fresh chopped parsley
2 lemon slices
Instructions
Prepare the Potatoes:
Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy.
Cook the Rice:
Rinse the rice under cold water until the water runs clear. Add rice, water, and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
Marinate the Chicken:
Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Let them rest for at least 10 minutes (or up to 30 minutes in the fridge) to absorb the flavors.
Grill the Chicken:
Heat a grill pan or outdoor grill over medium heat. Cook the chicken for 5–6 minutes per side, or until cooked through (internal temp 165°F / 74°C). Let it rest for 5 minutes before slicing.
Sauté the Veggies:
In a skillet, heat 1 tsp olive oil over medium heat. Add zucchini, carrots, onions, and broccoli. Season with salt and pepper. Sauté for about 5–6 minutes until tender-crisp.
Make the Garlic Aioli:
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
Assemble the Bowl:
In each serving bowl, layer rice at the base. Add roasted potatoes, sautéed veggies, and sliced grilled chicken. Drizzle garlic aioli on top, and garnish with chopped parsley and lemon slices.
Tips
Marinate longer for deeper flavor — up to 2 hours if you have time.
Use similar-sized potato wedges so they roast evenly.
Rest the chicken before slicing to keep it juicy and tender.
Grill marks add flavor — press the chicken lightly onto the grill for a few seconds.
Blanch broccoli for 1 minute before sautéing to keep it bright and crisp.
Use fresh garlic in the aioli for the most vibrant flavor.
Layer textures: crispy potatoes, soft rice, crunchy veggies — balance is key.
Serve immediately while everything is warm for the best experience.
Variations
Mediterranean Grain Swap: Replace rice with quinoa, bulgur, or couscous for extra fiber and texture.
Herb Chicken: Add oregano, thyme, or lemon zest to the chicken marinade for a more aromatic profile.
Add Hummus: Swap or complement the aioli with a dollop of hummus for a lighter sauce.
Vegetarian Option: Replace chicken with grilled halloumi, chickpeas, or falafel.
Spicy Kick: Add a dash of chili flakes or a drizzle of harissa to the aioli.
Roasted Veggies Version: Instead of sautéing, roast all veggies together for a caramelized, earthy flavor.
Yogurt Aioli: Mix Greek yogurt with garlic and lemon for a lighter, tangier dressing.
Mediterranean Bowl Upgrade: Add olives, cherry tomatoes, or crumbled feta for an extra burst of flavor.
Q&A
Q: Can I meal prep this bowl?
A: Yes. Cook and store each component separately. Assemble when ready to eat. Keeps well for up to 4 days in the fridge.
Q: Can I bake the chicken instead of grilling?
A: Absolutely. Bake at 400°F (200°C) for 20–25 minutes until fully cooked.
Q: What’s a good sauce alternative to aioli?
A: Tzatziki, tahini-lemon dressing, or a light vinaigrette work beautifully.
Q: Can I use sweet potatoes?
A: Yes. They roast perfectly and add a natural sweetness that complements the smoky chicken.
Q: How can I make this dairy-free?
A: Use dairy-free mayo for the aioli and avoid cheese-based toppings.
Q: How do I make it lower-carb?
A: Swap rice for cauliflower rice and potatoes for extra veggies or greens.
Q: What’s the best way to reheat leftovers?
A: Reheat the components separately — microwave or sauté the chicken and veggies, and warm the rice with a splash of water.
Nutrition
(Per Bowl)
Calories: ~560
Protein: 38g
Fat: 20g
Carbohydrates: 52g
Fiber: 4g
Sodium: 480mg
Sugars: 4g
Conclusion
The Mediterranean Ultimate Grilled Chicken Bowl with Garlic Aioli & Veggie Medley is vibrant, balanced, and deeply satisfying. The smoky chicken, crisp potatoes, and colorful vegetables come together with a rich garlic aioli that ties every element into harmony. Whether you’re looking for a nourishing weekday meal or an impressive weekend spread, this bowl delivers big flavor and wholesome comfort with Mediterranean simplicity.