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Grilled Chicken Bowl with Herbed Rice, Glazed Carrots & Creamy Sauce

Grilled Chicken Bowl with Herbed Rice, Glazed Carrots & Creamy Sauce

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Treat yourself to a colorful and nutritious Grilled Chicken Bowl with Herbed Rice, Glazed Carrots & Creamy Sauce. This delightful meal combines the smoky flavors of grilled chicken with fluffy herbed rice, sweet glazed carrots, and a rich creamy sauce. Perfect for busy weeknights or meal prepping, this dish bursts with flavor and is easily customizable to suit your taste preferences. With just 15 minutes of prep time and a vibrant presentation, it’s guaranteed to impress family and friends alike.

Ingredients

Scale
  • 2 boneless chicken breasts
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Juice of lemon
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt & pepper to taste
  • 1 cup cooked brown or white rice
  • 1 tbsp chopped parsley
  • 1 tsp olive oil
  • Salt to taste
  • 2 large carrots, sliced into rounds
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • Salt & pepper to taste
  • 1 tsp thyme or parsley
  • 3 tbsp Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt & pepper to taste
  • Optional: pinch of smoked paprika

Instructions

  1. 1. Marinate the chicken by mixing olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Coat the chicken well and let sit for at least 15 minutes.
  2. 2. Cook rice according to package instructions if not pre-cooked. Mix with parsley and olive oil once done.
  3. 3. Sauté sliced carrots in olive oil for about 8-10 minutes until tender. Add honey (or maple syrup), salt, pepper, and herbs.
  4. 4. Grill the marinated chicken for about 5-6 minutes on each side until fully cooked (internal temperature should reach 165°F).
  5. 5. Prepare the creamy sauce by mixing Greek yogurt, mayonnaise, Dijon mustard, minced garlic, salt, pepper, and optional smoked paprika until smooth.
  6. 6. Assemble the bowl with herbed rice on the bottom topped with sliced grilled chicken and glazed carrots. Drizzle with creamy sauce before serving.

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