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Creamy Herb Grilled Chicken Bowls Recipe

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4.3 from 12 reviews

Savor these Creamy Herb Grilled Chicken Bowls featuring perfectly grilled chicken breasts seasoned with garlic and paprika, served over fluffy basmati rice, complemented by a fresh mixed salad and topped with a luscious homemade creamy herb dressing. This healthy, gluten-free meal is quick to prepare and ideal for a hearty yet nutritious dinner.

Ingredients

For the Grilled Chicken

  • 2 large boneless chicken breasts, halved horizontally
  • 15 ml olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Creamy Herb Dressing

  • 180 ml Greek yogurt or sour cream
  • 15 ml mayonnaise (optional)
  • 15 ml fresh lemon juice
  • 2 cloves garlic, finely grated or minced
  • 30 ml fresh parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Fluffy Rice

  • 1 cup basmati or jasmine rice
  • 2 cups water
  • 0.5 teaspoon salt
  • 15 ml olive oil or 15 grams butter

For the Fresh Salad

  • 1 cup cherry tomatoes, halved
  • 0.5 medium cucumber, thinly sliced
  • 2 cups mixed salad greens
  • 15 ml olive oil
  • 5 ml fresh lemon juice or white wine vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Fluffy Rice: Rinse the basmati or jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine 2 cups of water and 0.5 teaspoon of salt and bring to a rolling boil. Add the rinsed rice, reduce heat to the lowest setting, cover tightly, and simmer gently for 15 minutes. Turn off the heat and let the rice steam, still covered, for an additional 5 minutes to ensure perfect texture. Fluff with a fork and stir in 15 ml olive oil or 15 grams of butter if desired before serving.
  2. Season and Grill the Chicken: Pat the halved chicken breasts dry with paper towels to ensure good searing. Coat them evenly with 15 ml olive oil, then rub in garlic powder, paprika, salt, and freshly ground black pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for approximately 5-6 minutes per side until cooked through with an internal temperature of 75°C (165°F). Remove from heat and let rest a few minutes to retain juices, then slice against the grain into even pieces.
  3. Make the Creamy Herb Dressing: In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise if using, fresh lemon juice, minced garlic, and chopped parsley. Season generously with salt and freshly ground black pepper to taste. Mix until smooth and refrigerate until serving to allow flavors to meld beautifully.
  4. Prepare the Fresh Salad: In a large bowl, combine halved cherry tomatoes, thinly sliced cucumber, and mixed salad greens. Drizzle with olive oil and lemon juice or white wine vinegar. Season with salt and freshly ground black pepper, then toss gently to coat all ingredients evenly and maintain freshness.
  5. Assemble the Bowls: Evenly distribute the fluffy rice among four serving bowls. Arrange the sliced grilled chicken alongside the rice. Spoon generous dollops of the creamy herb dressing over the chicken and rice. Serve each bowl with a portion of the fresh salad on the side. Optionally, add extra dressing or a sprinkle of freshly ground pepper for enhanced flavor.

Notes

  • Try substituting parsley in the dressing with other fresh herbs like dill, mint, or chives to create unique flavor profiles.
  • If you don’t have a grill, use an indoor grill pan or a heavy-bottomed cast-iron skillet to cook the chicken with similar delicious results.
  • Adding crumbled feta cheese, kalamata olives, or toasted nuts to the salad can elevate its taste and provide extra texture.
  • Prepare the rice in advance to save time; the creamy herb dressing can be made up to two days ahead and refrigerated in an airtight container.
  • For a touch of spice, add a pinch of red pepper flakes to the creamy herb dressing.

Find it online: https://recipesbyliza.com/creamy-herb-grilled-chicken-bowls-recipe/