🥣 Creamy Grilled Chicken Bowl (with Herbed Sauce)
Serves: 4
Time: ~35–40 minutes total
🛒 Ingredients
Grilled Chicken
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1½ lb (680 g) boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano or thyme
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½ tsp salt
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¼ tsp black pepper
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Optional: juice of ½ lemon
Creamy Herbed Sauce
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¾ cup Greek yogurt (full-fat = creamier)
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2 tbsp mayonnaise (optional but recommended for richness)
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1 tbsp olive oil
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1–2 cloves garlic, finely grated
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¼ cup fresh herbs, finely chopped
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parsley + dill is classic
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basil or cilantro also works
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1 tbsp lemon juice or apple cider vinegar
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Salt & pepper to taste
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Water or milk, 1–3 tbsp (to thin as needed)
Bowl Base & Toppings (mix and match)
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Cooked rice, quinoa, or couscous
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Roasted or grilled veggies:
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zucchini
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bell peppers
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red onion
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cherry tomatoes
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Fresh extras (optional):
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cucumber
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avocado
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baby spinach or arugula
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Garnish: extra herbs, chili flakes, lemon wedges
🔥 Instructions
1. Marinate & Grill the Chicken
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Pat chicken dry.
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Mix olive oil, spices, salt, pepper, and lemon juice.
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Rub all over chicken and let sit 10–20 minutes (even 5 minutes helps).
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Grill over medium-high heat:
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Breasts: 5–7 min per side
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Thighs: 6–8 min per side
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Internal temp should hit 165°F / 74°C.
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Rest 5 minutes, then slice.
(No grill? Pan-sear or air-fry—see Q&A below.)
2. Make the Creamy Herbed Sauce
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Stir together yogurt, mayo, olive oil, garlic, herbs, lemon juice, salt, and pepper.
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Thin with water or milk until drizzle-able but still creamy.
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Taste and adjust—more lemon for brightness, more salt if needed.
3. Assemble the Bowl
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Add grains to the bottom.
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Layer veggies.
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Top with sliced grilled chicken.
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Drizzle generously with herbed sauce.
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Finish with herbs or chili flakes.
💡 Pro Tips
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Warm chicken + cool sauce = elite contrast.
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Chop herbs finely for best texture.
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Let sauce sit 10 minutes before serving—it gets better.
❓ Q & A
Q: Can I make this ahead of time?
Absolutely.
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Store chicken, grains, and veggies separately.
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Sauce keeps 4–5 days in the fridge.
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Assemble when ready for best texture.
Q: No grill—what’s the best alternative?
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Stovetop: Cast-iron or nonstick, medium-high, same timing.
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Air fryer: 375°F (190°C), 12–15 min, flipping halfway.
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Oven: 425°F (220°C), 18–22 min.
Q: How do I make it dairy-free?
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Use coconut yogurt or cashew yogurt.
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Skip mayo or use vegan mayo.
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Add extra lemon + olive oil for balance.
Q: Can I make it spicy?
Oh yes 🔥
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Add chili flakes or cayenne to chicken.
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Stir sriracha, harissa, or chipotle into the sauce.
Q: What protein swaps work?
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Grilled shrimp
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Salmon
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Tofu or tempeh (marinated the same way)
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Rotisserie chicken for ultra-lazy days
Q: Is this healthy?
Yep—high protein, customizable carbs, and good fats.
To lighten it:
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Use all Greek yogurt, no mayo
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Add more veggies
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Serve over greens instead of grains
