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Greek chicken bowls with tzatziki — hero featured shot — finished dish top-down on white plate

Ultimate Greek Chicken Bowls with Tzatziki and Lemon Potatoes

Dana
A vibrant and hearty meal featuring tender marinated chicken, crispy lemon-roasted potatoes, fresh vegetables, and a creamy homemade tzatziki sauce.
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 6 bowls
Calories 710 kcal

Equipment

  • Large bowls
  • Rimmed baking sheet
  • Grill or Grill pan
  • Ziplock bag
  • Knife
  • Cutting board

Ingredients
  

For the Greek Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon 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
  • 1 pinch of red pepper flakes

For the Lemon 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
  • 1 Freshly ground black pepper to taste
  • 1/2 cup chicken broth

For the 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

For Assembly

  • 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 for topping
  • Crumbled feta cheese for topping
  • Kalamata olives for topping

Instructions
 

Prepare Components

  • Cut chicken breasts lengthwise into thinner cutlets. Combine all marinade ingredients in a large ziplock bag, add the chicken, toss to coat, and refrigerate for 1-2 hours.
  • Preheat oven to 450°F. Cut the potatoes into bite-sized wedges.
  • In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper for the potatoes, then toss the potato wedges to fully coat.
  • Meanwhile, prepare the tzatziki by combining yogurt, grated cucumber, lemon juice, dill, olive oil, garlic, and salt in a bowl. Stir and refrigerate until needed.

Cook and Assemble

  • Spread potatoes in a single layer on a large rimmed baking sheet. Pour the chicken broth around (not over) the potatoes.
  • Bake at 450°F for 20 minutes. Reduce oven heat to 350°F and continue baking for another 40-50 minutes until browned and crisp.
  • While the potatoes finish, preheat a grill or grill pan. Cook the marinated chicken for about 5 minutes per side, until cooked through.
  • Let the chicken rest for a few minutes before slicing.
  • Assemble the bowls by layering lettuce, lemon potatoes, and sliced chicken. Top with tomatoes, cucumber, chickpeas, red onion, feta, olives, and a dollop of tzatziki.

Notes

For the best flavor, allow the chicken to marinate for at least 1-2 hours. The total time does not include marination time. You can prepare the tzatziki sauce while the potatoes are baking to save time.