Greek Chicken Bowls

So much flavor packed into one bowl! These Greek Chicken Bowls are made with lemon marinated chicken, Greek lemon potatoes, a homemade tzatziki sauce, and lots of veggies.

Course Main Dish

Cuisine Greek, Mediterranean

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 742kcal

Author Deborah Harroun

Ingredients

Chicken

2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
6 cloves garlic minced
Zest of 1 lemon (about 1 tablespoon)
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper flakes

Potatoes

2 lbs Yukon gold potatoes
6 tablespoons freshly squeezed lemon juice
1/3 cup Greek olive oil
4 cloves garlic thinly sliced or grated
2 teaspoons dried oregano
1 teaspoon sea salt
Freshly ground black pepper
1/2 cup chicken broth

Tzatziki Sauce

1 cup plain greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon fresh chopped dill
1/2 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon salt

Bowls

6 cups shredded romaine lettuce
2 cups halved or quartered cherry tomatoes
2 cups diced cucumber
1 (15.5 oz) can chickpeas drained and rinsed
Sliced red onion
Crumbled feta cheese
Kalamata olives

Instructions

Make the Chicken

Take the chicken beasts and cut them in half lengthwise, making thinner pieces of chicken breast. Set aside.
2 pounds boneless, skinless chicken breasts
In a large ziplock bag, combine the olive oil, minced garlic, lemon zest and juice, honey, oregano, thyme, salt, pepper, and red pepper flakes. Add the chicken. Seal the bag and move the chicken around a bit to make sure it is all fully coated. Refrigerate for 1 to 2 hours.
1/4 cup olive oil, 6 cloves garlic, Zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1/4 teaspoon pepper, Pinch of red pepper flakes
When the chicken is done marinating, turn on on grill, or preheat a grill pan. Once hot, cook the chicken until it is cooked through, about 5 minutes per side.
Let it cool slightly, then slice the chicken.

Make the Potatoes

*For more detailed instructions, check out the full post for these Greek Lemon Potatoes.*
While the chicken is marinating, make the potatoes.
Preheat the oven to 450ºF.
Scrub the potatoes clean, then cut each potato in half, and then into wedges. Cut each wedge into 2-3 pieces - you want them each 1 to 2 bites big.
2 lbs Yukon gold potatoes
Combine the lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl. Add the potatoes and stir to coat.
6 tablespoons freshly squeezed lemon juice, 1/3 cup Greek olive oil, 4 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon sea salt, Freshly ground black pepper
Place the potatoes on a large rimmed baking sheet, keeping them in one layer. Pour the chicken broth into the pan, making sure to add it around the potatoes and not on top of the potatoes.
1/2 cup chicken broth
Place the potatoes in the oven and bake for 20 minutes, then turn the oven down to 350ºF and continue cooking for 40-50 minutes, until browned and crisp.

Make the Tzatziki

In a bowl, combine the yogurt, grated cucumber, lemon juice, dill, olive oil, garlic, and salt. Stir to combine. Refrigerate until needed. (You can do this while the chicken is marinating and the potatoes are cooking.)
1 cup plain greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 tablespoon fresh chopped dill, 1/2 tablespoon olive oil, 1 clove garlic, 1/2 teaspoon salt

Make the Bowls

To assemble the bowls, divide the potatoes between 6 bowls. Divide the chicken, then add the lettuce. Top with cherry tomatoes, cucumber, chickpeas, red onion, feta cheese, and kalamata olives. Serve each bowl topped with some of the tzatziki.
6 cups shredded romaine lettuce, 2 cups halved or quartered cherry tomatoes, 2 cups diced cucumber, 1 (15.5 oz) can chickpeas, Sliced red onion, Crumbled feta cheese, Kalamata olives

Notes

Make sure you read through the whole recipe before starting. It's easy to overlap the steps in this recipe - so you can marinate the chicken while you bake.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include red onions, feta cheese, or kalamata olives.

Nutrition