Name: Grilled Chicken Platter with Rice, Roasted Potatoes & Lemon Veggies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 grilled chicken breasts or thighs; 3 tbsp olive oil (divided); 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 2 cups cooked white or brown rice; 1 lb baby potatoes or Yukon gold potatoes; 1 medium zucchini, chopped; 1 red bell pepper, chopped; 2 medium carrots, sliced; 2 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped

A perfectly balanced meal that brings together juicy grilled chicken, fluffy rice, crispy roasted potatoes, and vibrant lemon-infused vegetables. This Grilled Chicken Platter is the kind of wholesome, satisfying dish I love making when I want something hearty yet fresh on the plate.

Grilled Chicken Platter with Rice, Roasted Potatoes & Lemon Veggies

Why You’ll Love This Recipe

I love how this platter gives me the best of everything—tender, flavorful chicken, comforting starches, and bright veggies all in one dish. It’s easy enough to make on a weeknight but looks and tastes impressive enough for weekend gatherings. The lemony vegetables brighten everything up and balance the rich grilled flavors beautifully. Plus, it’s great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

grilled chicken breasts or thighs
olive oil
garlic powder
paprika
salt and black pepper
cooked white or brown rice
baby potatoes or Yukon gold potatoes
zucchini
bell peppers
carrots
lemon juice
fresh parsley

Directions

I start by marinating the chicken in olive oil, garlic powder, paprika, salt, and black pepper. I let it sit for at least 30 minutes to soak up the flavor.
While the chicken marinates, I parboil the potatoes for a few minutes, then toss them with olive oil, salt, and pepper before roasting them in the oven at 400°F (200°C) for about 25–30 minutes until golden and crispy.
I grill the marinated chicken on a hot grill or grill pan for 5–7 minutes on each side, depending on thickness, until cooked through and charred perfectly.
For the lemon veggies, I sauté chopped zucchini, bell peppers, and carrots in a skillet with olive oil until just tender, then finish them with fresh lemon juice and parsley.
I plate everything over a bed of fluffy rice, layering the grilled chicken, roasted potatoes, and bright lemon veggies on top.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes swap the chicken for grilled salmon or tofu when I want a pescatarian or vegetarian option.
For added flavor, I mix lemon zest into the rice or drizzle a garlic-yogurt sauce over the platter.
Spicing things up with chili flakes or a pinch of cayenne in the chicken marinade gives a nice kick.
I like to use sweet potatoes instead of regular ones for a more nutritious twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I use the microwave for convenience, but I prefer reheating the chicken and potatoes in a skillet to keep their texture. I usually splash a bit of water or lemon juice on the veggies before reheating to freshen them up.

FAQs

How do I keep the grilled chicken from drying out?

I always marinate it and avoid overcooking. Using thighs instead of breasts also keeps it juicier.

Grilled Chicken Platter with Rice, Roasted Potatoes & Lemon Veggies

Can I make this platter ahead of time?

Yes, I often prep everything a day in advance and just reheat or assemble when needed.

What vegetables go best with the lemon flavor?

I love using zucchini, bell peppers, and carrots, but broccoli or asparagus also work well with lemon.

Can I use brown rice instead of white?

Absolutely. I often switch it up with brown rice for extra fiber and a nuttier flavor.

How do I make this dish low-carb?

I skip the rice and maybe swap the potatoes with more veggies or cauliflower rice.

Conclusion

This Grilled Chicken Platter with Rice, Roasted Potatoes, and Lemon Veggies is one of those all-in-one meals I always come back to. It’s wholesome, satisfying, and bursting with flavor in every bite. Whether I’m cooking for the family or prepping lunches for the week, it never disappoints.