Juicy Greek Chicken Bowls
These Greek chicken bowls feature the juiciest, most tender chicken thanks to a simple yogurt brine. Packed with fresh vegetables, roasted potatoes, and a creamy tzatziki sauce, it's a healthy and satisfying meal perfect for any night of the week.
Equipment
- Baking Sheet
- Mixing Bowls
- Large nonstick skillet
- Cheesecloth or fine-mesh sieve
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 (or Greek yogurt if not dairy-intolerant)
- ½ large cucumber (use the other half for the cucumber salad)
- 2 teaspoons fresh dill, chopped
- 2 tablespoons lemon juice (about ½ of a large lemon)
- 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 (optional)
- Crumbled feta (optional)
Instructions
Roast the Potatoes and Start the Chicken
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potato wedges with 3 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper. Spread into a single layer.
- Roast for 35 minutes, turning the wedges halfway through, until golden and tender.
- While the potatoes roast, place the chicken pieces in a medium bowl and coat with ½ cup of yogurt. Let sit for at least 30 minutes on the counter to brine.
Mix the Fresh Components
- For the tzatziki, grate half a cucumber and squeeze out as much liquid as possible. In a bowl, stir the drained cucumber with 1 cup yogurt, fresh dill, lemon juice, and ½ teaspoon salt until creamy.
- For the salad, combine the diced cucumber, cherry tomatoes, red onion, 1 tablespoon olive oil, vinegar, ½ teaspoon salt, and pepper in a separate bowl. Stir to combine.
Season and Sear the Chicken
- After the chicken has brined, add the salt, pepper, paprika, garlic powder, onion powder, oregano, and parsley to the bowl. Toss to coat evenly.
- Heat a tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes without moving to build a golden crust.
- Flip the chicken and cook for another 3-4 minutes, until cooked through and lightly browned on the second side.
Assemble the Bowls
- Fill each bowl with mixed greens. Top with roasted sweet potato wedges, seared chicken, and a spoonful of cucumber tomato salad. Finish with a dollop of tzatziki, fresh herbs, a squeeze of lemon, and optional olives or feta.
Notes
Tip for Creamy Tzatziki: For the creamiest sauce, it's essential to squeeze all excess moisture from the grated cucumber before mixing it with yogurt. This one step prevents a watery sauce.
Get the Best Sear: To get a beautiful golden crust on your chicken, let it cook undisturbed in the hot skillet for the first few minutes. Avoid overcrowding the pan, which causes the chicken to steam instead of sear.
Meal Prep Strategy: To keep ingredients fresh, store the chicken, potatoes, salad, and tzatziki in separate airtight containers in the fridge for up to 4 days. Assemble the bowls just before eating.
Variations & Substitutions: Make this recipe vegetarian by swapping chicken for pan-seared halloumi or seasoned chickpeas. For a low-carb option, replace potatoes with cauliflower rice or extra roasted vegetables. Chicken thighs can also be used for an even juicier result.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.