Easy Homemade Grilled Chicken with Roasted Vegetables & Herb Sauce over Rice

Grilled Chicken with Roasted Vegetables & Herb Sauce over Rice is the kind of comforting, healthy meal I make when I want something simple that still feels special. It’s an easy, traditional family-style dinner that’s bright, satisfying, and perfect for weeknight meals or a cozy Sunday supper.

I love how the smoky grilled chicken pairs with the sweet roasted veggies and a tangy herb sauce — all spooned over fluffy rice for a complete meal.

🧂 Ingredients

Serves 4

• 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
• 3 tbsp olive oil, divided (plus extra for drizzling)
• Juice of 1 lemon (about 2 tbsp)
• 3 garlic cloves, 2 minced (for marinade/sauce) + 1 sliced for veggies
• 1 tsp smoked paprika
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp ground cumin (optional, for warmth)
• Salt and black pepper, to taste
• 3 medium carrots, cut into sticks
• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 8–10 baby potatoes, halved (or 2 medium potatoes, cubed)
• 1 small red onion, cut into wedges
• 2 cups uncooked long-grain white rice (or 2 cups brown rice for a whole-grain option)
• 1/2 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped (or 1 tbsp dried)
• 1 tbsp olive oil (for the herb sauce)
• Juice of 1/2 lemon (about 1 tbsp)
• Pinch of red pepper flakes (optional, for heat)

Optional garnishes: extra parsley, lemon wedges, toasted pine nuts or almonds

👩‍🍳 Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prep the veggies: In a large bowl, toss carrots, zucchini, bell pepper, potatoes, and red onion with 2 tbsp olive oil, sliced garlic, 1/2 tsp smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.

3. Roast the vegetables for 20–30 minutes, tossing once halfway through, until edges are golden and potatoes are tender. (Roast time depends on size — check potatoes with a fork.)

4. While veggies roast, make the rice: Rinse 2 cups rice under cold water until water runs clear. Cook with 4 cups water (or package ratio) on the stove: bring to a boil, reduce to low, cover and simmer 15–18 minutes for white rice (35–40 minutes for brown rice) until water is absorbed. Let rest 5 minutes, then fluff with a fork.

5. Marinate the chicken: In a bowl, whisk 1 tbsp olive oil, lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, oregano, cumin (if using), salt, and pepper. Add chicken and coat well. Let rest 10–15 minutes at room temp (or refrigerate up to 2 hours).

6. Grill the chicken: Heat a grill or grill pan over medium-high heat and oil the grates/pan. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). For extra flavor, let chicken get nice grill marks and charred edges. Rest chicken 5 minutes, then slice against the grain.

7. Make the herb sauce: In a small bowl, whisk together Greek yogurt, 3 tbsp parsley, dill, 1 tbsp olive oil, juice of 1/2 lemon, 1 minced garlic clove, salt, pepper, and red pepper flakes if using. Taste and adjust lemon/salt as needed.

8. Assemble bowls: Place a bed of rice in each bowl, top with a generous portion of roasted vegetables and sliced grilled chicken. Drizzle with the herb sauce and garnish with extra parsley and lemon wedges.

9. Serve warm. Leftovers: store chicken and veggies separately from rice and sauce for best texture. See tips below for reheating.

💡 Tips & Variations

• Low-carb / Keto: Swap rice for cauliflower rice (sauté 5–7 minutes) or serve over a bed of mixed greens for a warm salad bowl.
• Vegan / Plant-based: Replace chicken with firm tofu or tempeh — press, marinate, and grill/roast the same way. Use dairy-free yogurt or blended silken tofu for the herb sauce.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free yogurt and check any spice blends.
• Make it ahead: Roast vegetables and cook rice up to 3 days in advance. Grill chicken the same day for best texture, or cook ahead and reheat gently.
• Meal prep: Portion into airtight containers for 3–4 days of ready lunches. Keep sauce in a separate small container.
• Reheating: Reheat chicken and veggies in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat with a splash of water or oil to retain moisture. Microwave on medium power in short intervals if needed.
• Extra flavor: Add a splash of balsamic glaze to the veggies before serving, or sprinkle crumbled feta over the bowl.
• Tools I like: A cast-iron grill pan for great sear (affiliate links in my gear page), a heavy baking sheet for even roasting, and a rice cooker for perfect rice every time.

🩺 Health & Lifestyle Tie-in

This dish is a balanced, nutrient-dense meal: lean protein from chicken, fiber and vitamins from roasted vegetables, and satisfying carbs from rice. Choosing olive oil and lots of fresh herbs adds heart-healthy fats and antioxidants. Eating more home-cooked, balanced meals like this can support long-term wellness — small habits today may help reduce future health costs and support overall wellbeing.

❤️ Conclusion

If you try this Grilled Chicken with Roasted Vegetables & Herb Sauce over Rice, I’d love to hear how it turned out — drop a comment, share a photo, or tag me on social media. It’s one of those feel-good meals that’s easy enough for weeknights and special enough for company. Happy cooking!

Grilled Chicken with Roasted Vegetables & Herb Sauce over Rice

A comforting and healthy meal featuring smoky grilled chicken paired with sweet roasted vegetables and a tangy herb sauce, served over fluffy rice.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the chicken

• 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
• 3 tbsp olive oil, divided (plus extra for drizzling)
• 2 tbsp Juice of 1 lemon
• 3 cloves garlic (2 minced for marinade/sauce + 1 sliced for veggies)
• 1 tsp smoked paprika
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp ground cumin (optional, for warmth)
• to taste Salt and black pepper

For the roasted vegetables

• 3 medium carrots, cut into sticks
• 1 medium zucchini, sliced into rounds
• 1 medium red bell pepper, cut into strips
• 8–10 pieces baby potatoes, halved (or 2 medium potatoes, cubed)
• 1 small red onion, cut into wedges

For the rice and herb sauce

• 2 cups uncooked long-grain white rice (or 2 cups brown rice for a whole-grain option)
• 1/2 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped (or 1 tbsp dried)
• 1 tbsp olive oil (for the herb sauce)
• 1/2 lemon Juice of 1/2 lemon
• a pinch red pepper flakes (optional, for heat)

Optional garnishes

• extra parsley, lemon wedges, toasted pine nuts or almonds

Method

 

Preparation

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, toss carrots, zucchini, bell pepper, potatoes, and red onion with 2 tbsp olive oil, sliced garlic, 1/2 tsp smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.

Roasting Vegetables

1. Roast the vegetables for 20–30 minutes, tossing once halfway through, until edges are golden and potatoes are tender.

Cooking Rice

1. Rinse 2 cups rice under cold water until water runs clear. Cook with 4 cups water (or package ratio) on the stove: bring to a boil, reduce to low, cover and simmer 15–18 minutes for white rice (35–40 minutes for brown rice) until water is absorbed. Let rest for 5 minutes, then fluff with a fork.

Marinating Chicken

1. In a bowl, whisk 1 tbsp olive oil, lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, oregano, cumin (if using), salt, and pepper. Add chicken and coat well. Let rest 10–15 minutes at room temp (or refrigerate up to 2 hours).

Grilling Chicken

1. Heat a grill or grill pan over medium-high heat and oil the grates/pan. Grill chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes, then slice against the grain.

Making Herb Sauce

1. In a small bowl, whisk together Greek yogurt, 3 tbsp parsley, dill, 1 tbsp olive oil, juice of 1/2 lemon, 1 minced garlic clove, salt, pepper, and red pepper flakes if using. Taste and adjust lemon/salt as needed.

Assembling Bowls

1. Place a bed of rice in each bowl, top with a generous portion of roasted vegetables and sliced grilled chicken. Drizzle with the herb sauce and garnish with extra parsley and lemon wedges.
2. Serve warm. Store chicken and veggies separately from rice and sauce for best texture.

Notes

Vegan option available by swapping chicken for firm tofu or tempeh, and using dairy-free yogurt. This dish is balanced and nutrient-dense, contributing to overall wellness.