Grilled Chicken with Herbed Yogurt Sauce, Rice and Cucumber-Tomato Salad is the kind of meal that brings both comfort and brightness in every bite. Tender chicken grilled to perfection, cooled by a garlicky yogurt drizzle, fluffy rice underneath, and a crisp cucumber-tomato salad—it’s everything I crave in one refreshing, satisfying plate.
It’s a dish I return to often, especially when I want something balanced and full of flavor without the fuss. You’ll love how easy it is to prepare, and how effortlessly it fits into your weeknight dinner rotation.
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Why This Recipe is Always on Repeat
Let’s start with the chicken. It’s seasoned simply, seared on the grill until it gets a gorgeous golden crust, and then topped with a cool, herby yogurt sauce. That contrast—hot and cold, savory and tangy—is just unbeatable. You can marinate the chicken ahead if you like, or keep it quick with a brush-on sauce before grilling.
The rice brings in warmth and structure, soaking up the drips of sauce. I like to use basmati or long-grain, which stays fluffy and doesn’t overpower the other elements. And the salad? It’s a crisp, juicy bite of refreshment. Thinly sliced cucumber, bright tomatoes, red onion, and a splash of lemon or vinegar—it’s simple, but it makes everything else shine.
Best of all, you’re working with ingredients you likely already have. Greek yogurt, garlic, olive oil, lemon juice—it’s pantry-friendly but feels elevated. I often double the salad for lunch the next day or use the chicken in wraps.
You can even swap in different proteins or grains. Try it with brown rice or couscous, or switch to chickpeas or tofu for a vegetarian twist. And if you’re craving another great pairing, this Feta and Cranberry Chickpea Salad is a perfect sidekick on the table.
Coming up, I’ll walk you through the exact ingredients, substitutions, and tools you’ll need to bring this colorful meal to life.
Ingredients & Preparation
Everything You Need to Make It Work
What I love about this dish is how it uses real, everyday ingredients—nothing fancy, nothing complicated. The marinade comes together in minutes, and the rest is mostly hands-off. You’ll likely have most of these ingredients on hand, which makes this a perfect last-minute dinner that feels totally intentional.
Ingredient Breakdown
Below is a simple breakdown of everything you’ll need for this flavorful plate:
| Component | Ingredient | Quantity |
|---|---|---|
| Chicken | Boneless, skinless chicken breasts | 2 pieces |
| Marinade/Sauce | Olive oil | 1 tbsp |
| Greek yogurt (plain) | ½ cup | |
| Lemon juice | 1 tbsp | |
| Garlic clove, finely grated | 1 clove | |
| Chopped fresh parsley | 1 tbsp | |
| Paprika | ½ tsp | |
| Salt & pepper | To taste | |
| Rice | Long-grain rice (e.g. basmati) | ½ cup |
| Water | 1 cup | |
| Salt | ½ tsp | |
| Salad | Cucumber, thinly sliced | ½ cucumber |
| Cherry tomatoes, halved | 6–8 | |
| Red onion, thinly sliced | ¼ piece | |
| Mixed lettuce leaves | 1 cup | |
| Olive oil (for salad) | 1 tbsp | |
| Red wine vinegar or lemon juice | 1 tsp |
Tools You’ll Need + Smart Substitutions
You don’t need a professional kitchen to pull this off—just a few basics:
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Grilled Chicken with Herbed Yogurt Sauce, Rice and Cucumber-Tomato Salad
- Total Time: 35
- Yield: 2 servings
Description
Grilled Chicken with Herbed Yogurt Sauce, Rice and Cucumber-Tomato Salad is a light yet hearty Mediterranean-style meal with juicy marinated chicken, a refreshing salad, and fluffy rice—perfect for any night of the week.
Ingredients
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt & pepper to taste
• 1/2 cup Greek yogurt (plain)
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• 1 tbsp chopped parsley
• 1/2 cup long-grain rice (e.g. basmati)
• 1 cup water
• 1/2 tsp salt
• 1/2 cucumber, thinly sliced
• 6–8 cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 cup mixed lettuce leaves
• 1 tbsp olive oil (for salad)
• 1 tsp red wine vinegar or lemon juice
Instructions
1. In a bowl, mix yogurt, olive oil, lemon juice, garlic, parsley, paprika, salt, and pepper.
2. Coat chicken breasts with half the yogurt mixture. Reserve the other half for serving. Let marinate for at least 10 minutes.
3. Rinse rice and add to a small pot with 1 cup water and 1/2 tsp salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes.
4. While rice cooks, heat a grill pan over medium-high heat. Grill chicken 5–7 minutes per side, or until cooked through. Let rest and slice.
5. In a bowl, combine cucumber, cherry tomatoes, red onion, and lettuce. Drizzle with olive oil and vinegar/lemon juice. Toss to combine.
6. Plate rice, top with sliced chicken, add salad on the side, and spoon on remaining yogurt sauce. Serve immediately.
Notes
– You can substitute chicken thighs for a juicier result—just adjust cooking time.
– Make it dairy-free with coconut yogurt and a little extra lemon.
– Store leftover chicken, rice, and sauce separately for best results.
– The yogurt sauce also works great as a dip or sandwich spread.
– This recipe is naturally gluten-free—just verify packaged ingredients.
- Prep Time: 15
- Cook Time: 20
- Method: Grilling
- Cuisine: Mediterranean
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Grill pan or outdoor grill: For those irresistible grill marks. A heavy skillet works too!
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Mixing bowls: One for the yogurt sauce, another for the salad.
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Small pot with lid: To cook the rice evenly.
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Tongs: For turning the chicken without tearing it.
Substitution Ideas:
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Chicken thighs work beautifully in place of breasts—just increase the cooking time slightly.
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No Greek yogurt? Try plain full-fat regular yogurt. It’ll still be creamy, just a bit thinner.
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Swap rice for quinoa or couscous if preferred.
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If you’re out of parsley, fresh dill or mint brings a lovely twist.
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For a dairy-free version, use coconut milk yogurt and bump up the lemon juice to balance the flavor.
This dish pairs seamlessly with sides like Roasted Sweet Potatoes Stuffed with Ricotta & Cherry Tomatoes or a fresh Roasted Sweet Potato and Beet Quinoa Salad for a veggie-packed plate.
Cooking Instructions & Tips
Step-by-Step: From Prep to Plate
Let’s bring this dish together step by step. It’s simple, stress-free, and packed with bold Mediterranean flavor.
Step 1: Marinate the Chicken
In a small bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped parsley, paprika, and a good pinch of salt and pepper. Stir until smooth.
Pat the chicken breasts dry, then spoon half the yogurt mixture over them. Rub it all over, coating well. Set the remaining sauce aside for serving.
Let the chicken marinate for at least 10 minutes (or refrigerate for up to 4 hours if you have time).
Step 2: Cook the Rice
While the chicken is marinating, rinse ½ cup long-grain rice under cool water. Add it to a small pot with 1 cup water and ½ tsp salt.
Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until water is absorbed and rice is fluffy. Remove from heat and let rest, covered.
Step 3: Grill the Chicken
Heat a grill pan (or outdoor grill) over medium-high heat. Lightly oil the surface.
Grill the marinated chicken for 5–7 minutes per side, depending on thickness, until golden and cooked through (internal temp: 165°F).
Rest for 5 minutes before slicing.
Step 4: Make the Salad
While the chicken grills, toss together your salad.
In a bowl, combine cucumber slices, halved cherry tomatoes, thin red onion, and mixed lettuce.
Drizzle with olive oil and vinegar or lemon juice. Season lightly with salt and pepper.
Step 5: Plate It
Spoon fluffy rice onto each plate, top with sliced grilled chicken, and add a generous spoonful of the reserved yogurt sauce. Nestle the salad on the side for a complete, satisfying meal.
Tips & Tricks for Best Results
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Don’t skip the rest time. Letting the chicken sit for a few minutes after grilling helps the juices redistribute.
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Use a meat thermometer to avoid overcooking—165°F is the sweet spot.
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Marinate ahead: Even 15 minutes makes a difference, but overnight adds deeper flavor.
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Rice tip: For fluffier grains, let it rest covered off heat for 5 minutes after cooking.
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Yogurt sauce bonus: Use leftovers as a dip for pita or roasted vegetables.
This recipe pairs wonderfully with vibrant dishes like Greek Style Beef and Zucchini Rice Bowl or even a Mediterranean Meatball Rice Bowl with Tzatziki for a family-style spread.
Serving, Storing & Pairing
What to Serve with This Flavorful Plate
One of the reasons I love Grilled Chicken with Herbed Yogurt Sauce, Rice and Cucumber-Tomato Salad is how complete and balanced it feels. But if you’re setting the table for guests or just feeling inspired, there are plenty of delicious ways to round out the meal.
I often serve this dish with warm pita bread or naan, which is perfect for scooping up any leftover yogurt sauce and grains. A side of hummus or baba ghanoush works beautifully, especially if you’re turning this into a small mezze-style dinner.
For something cool and creamy, a small bowl of Easy Greek Pasta Salad adds both texture and flavor contrast. If you’re leaning vegetarian or feeding a crowd, a platter of Roasted Sweet Potato and Beet Quinoa Salad adds bright color and earthy richness.
As for drinks, I love pairing this with:
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Sparkling water with lemon and mint
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Crisp white wine like Sauvignon Blanc or Pinot Grigio
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Iced tea with a splash of pomegranate or berry juice
And for dessert? Keep it light and refreshing. Think Greek yogurt with honey and berries or a few wedges of fresh melon.
How to Store & Reheat Without Losing Flavor
This dish holds up well in the fridge, which makes it excellent for meal prep or next-day lunches.
Storing Tips:
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Chicken: Store sliced or whole in an airtight container. Keeps well for up to 3 days.
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Yogurt Sauce: Store separately in a sealed jar for up to 4 days. Stir before using.
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Rice: Allow to cool before refrigerating in a lidded container. Stays good for up to 3 days.
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Salad: Best eaten fresh, but if prepped dry (no dressing), you can store for 1–2 days.
Reheating Tips:
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Chicken: Reheat gently in a covered skillet over low heat or in the microwave in 30-second bursts. Add a splash of water or stock to keep it moist.
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Rice: Add a teaspoon of water, cover with a damp paper towel, and microwave for 1–2 minutes until hot.
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Yogurt Sauce: Best served cold—no reheating needed.
If you’re repurposing leftovers, try slicing the chicken into a wrap with the salad and yogurt sauce, or layer it into a new bowl with couscous or quinoa.
It also makes a fantastic filling for a Loaded Mediterranean Chicken Power Bowl or even tucked into a warm pita with extra greens.
Another reader favorite is pairing leftovers with this Feta and Cranberry Chickpea Salad for a sweet-savory lunch.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a juicy, flavorful substitute. Just adjust the grilling time—thighs may take 2–3 minutes longer per side depending on thickness.
What if I don’t have Greek yogurt?
No problem. Regular plain yogurt works well too. It’ll be a bit thinner, so reduce the lemon juice slightly to keep the sauce from getting runny.
Is this dish good for meal prep?
Yes! It’s an excellent option. Store the chicken, rice, salad, and sauce in separate containers. Combine just before serving to keep everything fresh and vibrant.
Can I grill the chicken without a grill?
Definitely. A stovetop grill pan or heavy cast-iron skillet gives great results. Just make sure it’s hot before adding the chicken for that golden sear.
How long can I marinate the chicken?
You can marinate the chicken in the yogurt sauce for as little as 15 minutes or up to 4 hours in the fridge. Any longer, and the acids in the yogurt may start breaking down the chicken too much.
Is this dish gluten-free?
Yes! All ingredients listed are naturally gluten-free. Just make sure any packaged items (like yogurt) are certified if you’re cooking for someone with gluten sensitivity.
Conclusion
There’s something deeply satisfying about a plate that brings together warmth, freshness, and bold flavor—and this Grilled Chicken with Herbed Yogurt Sauce, Rice and Cucumber-Tomato Salad does exactly that. It’s not just about what’s on the plate—it’s about how it makes you feel: nourished, balanced, and ready to savor each bite.
Whether you’re serving this for a relaxed weeknight dinner or prepping ahead for flavorful lunches, it’s a dish that meets the moment—easy to make, hard to forget. I keep coming back to it for its versatility and simplicity. And the leftovers? They’re even better the next day.
If you enjoyed this, you’ll also love these related recipes from my blog:
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Or for a sweet-savory mix, try the Feta and Cranberry Chickpea Salad
And for even more Mediterranean-style bowl inspiration, I highly recommend checking out this beautiful recipe:
Tzatziki Chicken Bowls with Cucumber Salad – by Kalefornia Kravings