why make this recipe
This bowl gives you warm roasted potatoes, grilled chicken, fresh kale and a cool garlic yogurt sauce. It is fast, healthy and full of flavor. You can make it for a weeknight dinner or meal prep for a few days.
introduction
This Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce mixes simple ingredients. The roasted potatoes add crisp edges. The kale gives a green bite. The yogurt sauce keeps it fresh and tangy. If you like hearty bowls with greens, you may also enjoy balsamic roasted mushrooms with herby kale mashed potatoes as a side idea.
how to make Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce
Follow the steps below in order. Plan the roast and grill so hot parts finish around the same time. For a similar chicken idea, you can read a simple recipe like honey garlic chicken for more marinade tips.
Ingredients :
- 2 boneless, skinless chicken breasts
- Salt & black pepper to taste
- 1 tsp smoked paprika
- 1 clove garlic, minced (for chicken)
- 2 tbsp olive oil, divided
- 300g baby potatoes, halved
- 2 packed cups curly kale, stems removed, chopped
- 1 cup cherry tomatoes (red and yellow), halved
- 1 clove garlic, minced (for dressing)
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- Salt & pepper to taste
Directions :
- Marinate chicken: Rub chicken breasts with 1 tbsp olive oil, paprika, garlic, salt, and pepper. Let sit while you prep the rest.
- Roast potatoes: Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Make yogurt sauce: In a bowl, mix Greek yogurt, lemon juice, garlic, chopped parsley, and dill. Season with salt and pepper. Refrigerate until serving.
- Grill chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 6–7 minutes per side until nicely charred and cooked through (internal temp 165°F/74°C). Let rest 5 min, then slice.
- Massage kale: Toss kale with a drizzle of olive oil and a pinch of salt. Massage gently for 1–2 minutes until tender.
- Assemble bowl: In each bowl, layer kale, roasted potatoes, halved cherry tomatoes, and sliced grilled chicken.
- Top it off: Spoon yogurt sauce over the chicken and garnish with extra herbs if desired.
how to serve Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce
Serve warm. Put the potatoes and chicken on top of the kale and drizzle the yogurt sauce. Add extra lemon if you like. For a fuller meal, serve with a simple pasta or casserole like cheesy baked tortellini casserole on the side.
how to store Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce
- Fridge: Store in an airtight container for up to 3 days. Keep the yogurt sauce in a separate small container to keep greens fresh.
- Freezer: You can freeze cooked potatoes and chicken for up to 2 months, but freeze without the kale and yogurt sauce. Thaw in fridge before reheating.
tips to make Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce
- Cook potatoes until they are golden and crisp at the edges.
- Let chicken rest 5 minutes before slicing to keep it juicy.
- Massage kale well so it tastes softer and less bitter.
- Keep sauce cold and add just before serving to keep the bowl fresh.
variation (if any)
- Use chicken thighs instead of breasts for richer flavor.
- Swap kale for baby spinach or mixed greens.
- Add roasted red peppers or avocado for extra richness.
- Use smoked turkey or tofu for a non-chicken version.
FAQs
Q: Can I use frozen potatoes?
A: Yes. Thaw or roast from frozen but add a few extra minutes for cooking time.
Q: Can I make this ahead for lunch boxes?
A: Yes. Pack kale and sauce separately. Keep warm parts in another container. Assemble just before eating.
Q: How do I reheat the bowl?
A: Reheat chicken and potatoes in the oven or microwave until warm. Add fresh tomatoes and the cold yogurt sauce after heating.
Q: Can I skip the yogurt sauce?
A: Yes. Use hummus, tahini, or a simple lemon vinaigrette if you prefer.
Conclusion
If you like bowls with yogurt sauce and simple grilled chicken, you may also enjoy this related recipe: Chicken Bowl with Sweet Potato Fries & Avocado Salsa & Yogurt …
Grilled Chicken & Herby Potato Bowl with Garlic Yogurt Sauce
Ingredients
Method
- Rub chicken breasts with 1 tbsp olive oil, paprika, garlic, salt, and pepper. Let sit while you prep the rest.
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- In a bowl, mix Greek yogurt, lemon juice, garlic, chopped parsley, and dill. Season with salt and pepper. Refrigerate until serving.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 6–7 minutes per side until nicely charred and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then slice.
- Toss kale with a drizzle of olive oil and a pinch of salt. Massage gently for 1–2 minutes until tender.
- In each bowl, layer kale, roasted potatoes, halved cherry tomatoes, and sliced grilled chicken.
- Spoon yogurt sauce over the chicken and garnish with extra herbs if desired.