High Protein Garlic Herb Chicken Bowl is an easy dinner with chicken, brown rice, fresh vegetables, and a creamy garlic herb sauce.
The chicken is seasoned with garlic, parsley, basil, and oregano. Add romaine, cucumber, cherry tomatoes, shredded carrots, and green onions, and you’ve got plenty of color and crunch.
The sauce is a simple mix of Greek yogurt, light mayonnaise, lemon juice, garlic, and herbs. It adds just enough creaminess without making everything heavy.
Each bowl has 43 grams of protein, and the whole meal takes about 35 minutes. Make it for dinner, pack it for lunch, or set everything out and let everyone build their own bowl.
Why You’ll Love This High Protein Garlic Herb Chicken Bowl
High in Protein
Each serving has 43 grams of protein from chicken breast and Greek yogurt.
Ready in 35 Minutes
This quick chicken bowl makes a practical dinner when your schedule is packed.
Easy to Customize
Adjust the vegetables, rice, or sauce based on what you already have.
Great for Meal Prep
Pack the chicken, rice, vegetables, and sauce separately for easy lunches throughout the week.
Ingredient Substitutions
Brown Rice
Use cooked white rice, quinoa, or cauliflower rice instead of brown rice.
Romaine Lettuce
Replace romaine with chopped iceberg lettuce, baby spinach, or mixed greens.
Greek Yogurt
Use plain low-fat Greek yogurt instead of nonfat Greek yogurt. The sauce may be slightly richer.
Light Mayonnaise
Replace the mayonnaise with an equal amount of plain Greek yogurt.
Dried Herbs
Use fresh parsley, basil, oregano, or dill instead of dried herbs. Use approximately three times the amount listed for each dried herb.
Cherry Tomatoes
Use chopped grape tomatoes or seeded Roma tomatoes.
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High Protein Garlic Herb Chicken Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1½ pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 4 cups chopped romaine lettuce
- 1 cup cucumbers chopped
- 1 cup cherry tomatoes halved
- 1 cup shredded carrots
- ¼ cup sliced green onions
- 2 tablespoon chopped fresh parsley
For the Creamy Garlic Herb Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon light Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Pat the chicken dry with paper towels.
- Season the chicken with garlic powder, dried parsley, onion powder, dried basil, dried oregano, salt, and black pepper.
- In a large skillet, heat the olive oil over medium heat.
- Place the chicken in the skillet. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
- Place the chicken on a cutting board. Let the chicken rest for 5 minutes. Slice or dice the chicken.
- In a small bowl, add the Greek yogurt, mayonnaise, lemon juice, water, garlic powder, dried parsley, dried dill, onion powder, salt, and black pepper. Using a whisk, mix until smooth.
- Divide the brown rice among four bowls. Add the romaine lettuce, chicken, cucumber, cherry tomatoes, carrots, green onions, and fresh parsley.
- Drizzle the creamy garlic herb yogurt sauce over each bowl.
Notes
Tips and Tricks
Even chicken thickness: Pound thick chicken breasts to an even thickness so they cook more consistently. Dry the vegetables: Remove excess moisture from the lettuce and cucumber so the bowls do not become watery. Adjust the sauce: Add a little more water for a thinner dressing or more Greek yogurt for a thicker sauce. Pack the sauce separately: Keep the dressing in a small container until serving to help the lettuce stay crisp.Storing and Reheating
Refrigerate: Store the chicken, rice, vegetables, and sauce in separate airtight containers for up to 4 days. Reheat in the microwave: Warm the chicken and rice in 30-second intervals until heated through. Serve vegetables cold: Add the lettuce, cucumber, tomatoes, carrots, and sauce after reheating the chicken and rice.Nutrition
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