Greek Chicken Power Bowl
Experience the vibrant flavors of the Mediterranean with this Greek Chicken Power Bowl. Featuring juicy seasoned chicken, roasted sweet potatoes, a crunchy cucumber-tomato salad, and creamy dairy-free tzatziki, it's a perfectly balanced and satisfying meal for any day of the week.
Equipment
- Baking Sheet
- Large Skillet
- Mixing Bowls
- Cheesecloth
Ingredients
Potatoes:
- 1 large white sweet potato, cut into wedges
- 3 tablespoons olive or avocado oil
- 1 teaspoon salt
- ¼ teaspoon pepper
Dairy-Free Tzatziki:
- 1 cup plain unsweetened coconut yogurt
- ½ large cucumber
- 2 teaspoons fresh dill, chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
Cucumber Tomato Salad:
- ½ large cucumber, diced
- 1 cup cherry tomatoes, diced
- 2 tablespoons red onion chopped
- 1 tablespoon olive oil
- 2 teaspoons red or white wine vinegar
- ½ teaspoon salt
- Pepper to taste
Chicken:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Serve With:
- Mixed greens
- Fresh parsley, chopped
- Fresh dill, chopped
- Fresh lemon juice
- Kalamata olives
- Crumbled feta
Instructions
Roast the sweet potatoes
- Preheat your oven to 425°F. In a large bowl, toss the sweet potato wedges with 3 tablespoons of olive or avocado oil, salt, and pepper until evenly coated.
- Spread the wedges on a baking sheet in a single layer. Roast for 35 minutes, turning them halfway through, until the edges are golden and the centers are tender.
Make the tzatziki and salad
- While the potatoes roast, grate half of the large cucumber for the tzatziki. Squeeze the grated cucumber with a cheesecloth or your hands to remove as much liquid as possible.
- In a medium bowl, combine the drained cucumber, coconut yogurt, fresh dill, lemon juice, and salt. Stir until smooth and set aside.
- For the salad, dice the remaining half of the cucumber. In a small bowl, combine the diced cucumber, cherry tomatoes, red onion, olive oil, vinegar, salt, and pepper. Stir well and let it sit.
Cook the chicken
- In a bowl, season the chicken pieces with salt, pepper, paprika, garlic powder, onion powder, dried oregano, and dried parsley. Toss to coat evenly.
- Heat a tablespoon of oil in a large nonstick skillet over medium heat. Add the chicken in a single layer and cook for about 4 minutes without moving to develop a good sear.
- Flip the chicken pieces and cook for another 3 minutes, or until cooked through and the internal temperature reaches 165°F.
Assemble the bowls
- Fill each bowl with a base of mixed greens. Top with the roasted sweet potato wedges, cooked chicken, cucumber tomato salad, and a large dollop of tzatziki. Garnish with fresh parsley, dill, kalamata olives, feta, and a squeeze of lemon juice before serving.
Notes
Creamy Tzatziki Tip: The secret to thick, non-watery tzatziki is to thoroughly squeeze all excess moisture from the grated cucumber before mixing it with the yogurt.
Juicy Chicken Secret: For the most tender chicken, avoid overcrowding the pan, which can cause it to steam instead of sear. Use an instant-read thermometer and pull the chicken from the heat as soon as it reaches 165°F to prevent it from drying out.
Meal Prep & Storage: For best results, store each component (chicken, sweet potatoes, salad, tzatziki) in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowls just before eating to keep everything fresh and prevent the greens from becoming soggy.
Serving Suggestion: These bowls are delicious served with warm pita bread or pita chips on the side for scooping up the tzatziki sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 610kcalCarbohydrates: 45gProtein: 42gFat: 28gSaturated Fat: 9gCholesterol: 105mgSodium: 1450mgPotassium: 1100mgFiber: 9gSugar: 12gVitamin A: 12000IUVitamin C: 35mgCalcium: 150mgIron: 4mg
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