Greek Potato Chicken Tzatziki Bowls
These Greek chicken tzatziki bowls with lemon-roasted potatoes are a delicious and easy dinner idea. Plus, leftovers keep well, so you can whip them up for a weeknight meal and enjoy them for lunch for days to come.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: Greek
Category:
Method:
Cuisine:Ingredients
Potatoes:
- 4 potatoes, cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 2 cloves garlic, finely minced or grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 pinch black pepper
Chicken:
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 4 cloves garlic, finely minced or grated
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Bowls:
- 2 cups tzatziki sauce
- 4 cups leafy greens
- 1/2 cucumber, diced
- 1 cup grape tomatoes, quartered
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- Lemon wedges, to serve
- Fresh herbs, such as dill or parsley, to serve
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a medium bowl, add the potato wedges and the marinade ingredients: olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper, and, using tongs or your hand, toss until the potatoes are well coated.
- Add the potato wedges to the baking sheet and then transfer them to the oven to bake for 20-25 minutes or until the potatoes are golden brown and can easily be pierced with a fork.
- In the same bowl, add the chicken thighs and the marinade ingredients: olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper, and, using tongs or your hand, toss until the chicken thighs are well coated.
- In a pan or skillet on medium-high heat, working in batches, add the chicken thighs and cook for 5-6 minutes per side or until the chicken is cooked through to an internal temperature of 165°F. Once cooked, transfer the chicken thighs to a plate and set aside.
- While the chicken is resting, chop the cucumbers, cherry tomatoes, olives, fresh herbs, and lemon wedges.
- In a shallow serving bowl, dollop 1/2 cup of the tzatziki sauce into the bowl and then, using the back of a spoon, spread it across the bowl. Top with a handful of leafy greens, sliced cucumber, cherry tomatoes, and olives, then add roasted potatoes, sliced chicken, and a sprinkle of feta cheese, fresh herbs, and a lemon wedge.
- Leftover potatoes and chicken can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts.
To Use Garlic Powder: Swap every 2 garlic cloves for 1 teaspoon of garlic powder.
To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano.
Nutrition
- Serving Size: 1 bowl
- Calories: 580 calories
- Sugar: 10 grams
- Fat: 28 grams
- Carbohydrates: 46 grams
- Fiber: 7 grams
- Protein: 39 grams
Find it online: https://kaynutrition.com/greek-potato-chicken-tzatziki-bowls/
