Easy Mediterranean Chicken Plate with Rice and Tzatziki

By Jason Griffith · March 10, 2026

Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki Sauce

If you love Mediterranean flavors, this Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki Sauce is a vibrant and satisfying meal that delivers bold flavor with wholesome ingredients. Juicy marinated chicken is grilled to perfection and served alongside crispy roasted potatoes, sautéed zucchini and mushrooms, fluffy basmati rice, and a refreshing homemade tzatziki sauce.

This dish brings together everything you want in a balanced dinner: lean protein, hearty vegetables, fresh herbs, and a creamy yogurt sauce that ties it all together. Inspired by Mediterranean cooking, it’s packed with warm spices like paprika, cumin, and turmeric, plus bright lemon and fresh parsley for added freshness.

Whether you’re cooking for a weeknight dinner or a healthy meal prep option, this recipe offers a flavorful plate that feels both comforting and nutritious.

Why I Love This Recipe

This Mediterranean-style chicken meal is one of those dishes that feels like a restaurant plate but is easy to make at home.

Here’s why it’s such a favorite:

  • Bright Mediterranean flavors
  • Balanced meal with protein, veggies, and grains
  • Homemade tzatziki adds refreshing creaminess
  • Great for meal prep
  • Simple ingredients with big flavor

For a fresh side option, you can also serve it alongside something light like Easy Homemade Caesar Salad with Chicken.

Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki Sauce

Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki Sauce

Mediterranean-style grilled chicken served with roasted potatoes, sautéed zucchini and mushrooms, basmati rice, and creamy homemade tzatziki.

Prep: 20 min | Cook: 30 min | Total: 50 min

Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 4 tablespoons olive oil, divided
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt to taste
  • Black pepper to taste
  • 1 lemon
  • Fresh parsley for garnish
  • 4 medium potatoes, cubed
  • 1 teaspoon dried rosemary
  • 2 zucchinis, sliced
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 cup basmati rice
  • 2 cups water
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced

Instructions

  1. Combine basmati rice, water, and a pinch of salt in a pot. Bring to a boil, cover, and simmer for 12 to 15 minutes. Fluff with a fork and set aside.
  2. Prepare the tzatziki by mixing Greek yogurt, grated cucumber, fresh dill, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and black pepper in a bowl. Refrigerate until ready to serve.
  3. In a bowl, mix 2 tablespoons olive oil, paprika, garlic powder, onion powder, cumin, turmeric, juice of half the lemon, salt, and black pepper. Toss the cubed chicken in the marinade and let sit for 10 to 15 minutes.
  4. Preheat the oven to 400°F (200°C). Toss the cubed potatoes with 1 tablespoon olive oil, garlic powder, rosemary, salt, and pepper. Roast for 25 to 30 minutes until golden and crispy.
  5. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the zucchini and mushrooms with oregano, salt, and pepper for 5 to 7 minutes until tender.
  6. Grill the marinated chicken over medium-high heat for 6 to 8 minutes per side until fully cooked. Let rest briefly.
  7. Serve the grilled chicken with rice, roasted potatoes, and sautéed zucchini and mushrooms. Top with tzatziki sauce and garnish with parsley and lemon wedges.

Nutrition

  • Calories: 550 calories
  • Fat: 20 g
  • Carbs: 50 g
  • Protein: 42 g

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Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt to taste
  • Black pepper to taste
  • Juice of 1/2 lemon

For the Roasted Potatoes

  • 4 medium potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For the Vegetables

  • 2 zucchinis, sliced
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil

For the Rice

  • 1 cup basmati rice
  • 2 cups water
  • Pinch of salt

For the Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cucumber, grated
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste

Garnish

  • Fresh parsley
  • Lemon wedges

Ingredient Swaps and Notes

This recipe can easily be adapted depending on your preferences or dietary needs.

Chicken Options

Instead of cubed chicken breast, you can use:

  • Chicken thighs for extra juiciness
  • Chicken skewers for grilling

Grain Options

Basmati rice works beautifully, but you can also use:

  • Brown rice
  • Quinoa
  • Couscous

Vegetable Variations

You can add or substitute vegetables such as:

  • Bell peppers
  • Eggplant
  • Cherry tomatoes

How to Make Grilled Chicken with Roasted Potatoes and Tzatziki

1. Cook the Rice

In a pot, combine basmati rice, water, and a pinch of salt.

Bring to a boil, then cover and simmer for 12–15 minutes.

Fluff with a fork and set aside.

2. Make the Tzatziki Sauce

In a bowl, mix:

  • Greek yogurt
  • Grated cucumber
  • Fresh dill
  • Lemon juice
  • Minced garlic
  • 1 tablespoon olive oil

Season with salt and pepper.

Refrigerate until ready to serve.

3. Marinate the Chicken

In a bowl, combine:

  • 2 tablespoons olive oil
  • Paprika
  • Garlic powder
  • Onion powder
  • Cumin
  • Turmeric
  • Lemon juice
  • Salt and pepper

Toss the cubed chicken in the marinade and let sit for 10–15 minutes.

4. Roast the Potatoes

Preheat the oven to 400°F (200°C).

Toss cubed potatoes with olive oil, rosemary, garlic powder, salt, and pepper.

Spread them on a baking sheet and roast for 25–30 minutes until golden and crispy.

5. Sauté the Vegetables

Heat olive oil in a skillet over medium heat.

Cook zucchini and mushrooms with oregano, salt, and pepper for 5–7 minutes until tender.

6. Grill the Chicken

Grill the marinated chicken over medium-high heat for 6–8 minutes per side until fully cooked.

Allow the chicken to rest briefly before serving.

7. Assemble the Plate

Serve the grilled chicken alongside:

  • Fluffy basmati rice
  • Roasted potatoes
  • Sautéed zucchini and mushrooms

Top with tzatziki sauce and garnish with parsley and lemon wedges.

Tips for the Best Mediterranean Chicken Plate

Let the chicken marinate

Even 10–15 minutes adds great flavor.

Drain the cucumber for tzatziki

This prevents the sauce from becoming watery.

Use high heat for roasting potatoes

High heat creates crispy edges.

Rest the chicken

Allowing the chicken to rest keeps it juicy.

Serving Suggestions and Pairings

This Mediterranean-style meal pairs beautifully with light and refreshing sides.

Consider serving it with:

For lunch ideas the next day, something like The Ultimate Turkey Club Wrap for Easy Lunches works well with leftover chicken.

And for a brunch-style spread, something sweet like Fluffy Buttermilk Pancakes – The Secret to a Perfect Breakfast Stack makes a great addition.

Nutritional Information (Per Serving)

Approximate values:

  • Calories: 550
  • Fat: 20 g
  • Carbohydrates: 50 g
  • Protein: 42 g

This meal offers a balanced combination of lean protein, healthy fats, and complex carbohydrates.

Storage and Leftover Tips

This recipe works wonderfully for meal prep.

Refrigeration

  • Store components in airtight containers
  • Keeps for 3–4 days

Reheating

  • Reheat chicken and potatoes in the oven or skillet
  • Rice can be microwaved with a splash of water

Tzatziki Storage

  • Store separately in the refrigerator
  • Best used within 2–3 days

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Final Thoughts

This Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki Sauce is the perfect Mediterranean-inspired meal that combines fresh ingredients with bold flavor. The grilled chicken, crispy potatoes, tender vegetables, and creamy tzatziki create a balanced and satisfying plate.

Whether you’re preparing dinner for family, planning healthy meal prep, or simply craving Mediterranean flavors, this dish is sure to become a regular favorite.

If you give it a try, I’d love to hear how it turned out and what vegetables or sides you added!

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