Greek Chicken Bowls

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  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 30 mins

  • Servings

    6 servings

  • Calories

    742 kcal

  • Course

    Main Course

  • Cuisine

    Mediterranean, Greek

Greek Chicken Bowls

Heidi Pena
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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.

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Ingredients

Servings

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
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Instructions

Make the Chicken

  1. Take the chicken beasts and cut them in half lengthwise, making thinner pieces of chicken breast. Set aside.
  2. 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.
  3. 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.
  4. Let it cool slightly, then slice the chicken.

Make the Potatoes

  1. *For more detailed instructions, check out the full post for these Greek Lemon Potatoes.*
  2. While the chicken is marinating, make the potatoes.
  3. Preheat the oven to 450ºF.
  4. 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.
  5. Combine the lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl. Add the potatoes and stir to coat.
  6. 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.
  7. 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

  1. 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.)

Make the Bowls

  1. 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.

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 Information

Show Details
Serving 1serving Calories 742kcal (37%) Carbohydrates 59g (20%) Protein 48g (96%) Fat 37g (57%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0g Cholesterol 102mg (34%) Sodium 1533mg (64%) Potassium 1568mg (45%) Fiber 16g (64%) Sugar 11g (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 742 kcal

% Daily Value*

Serving 1serving
Calories 742kcal 37%
Carbohydrates 59g 20%
Protein 48g 96%
Fat 37g 57%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0g 0%
Cholesterol 102mg 34%
Sodium 1533mg 64%
Potassium 1568mg 33%
Fiber 16g 64%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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