Greek Chicken and Potato Bowl: A Flavorful Mediterranean Delight

This Greek Chicken and Potato Bowl is a vibrant and healthy meal that’s packed with flavor. Inspired by the delicious tastes of the Mediterranean, this bowl features tender, marinated chicken, crispy roasted potatoes, a refreshing cucumber and tomato salad, creamy tzatziki sauce, and briny Kalamata olives. It’s a complete and satisfying dish that’s perfect for a weeknight dinner or a flavorful lunch. This recipe is easily customizable to your preferences and dietary needs, making it a versatile addition to your recipe repertoire.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of the marinated chicken, seasoned potatoes, and fresh vegetables creates a symphony of flavors that will tantalize your taste buds.
* **Healthy:** This bowl is packed with protein, healthy fats, and essential nutrients.
* **Customizable:** You can easily adapt the ingredients to suit your dietary needs and preferences. Swap the chicken for chickpeas for a vegetarian option, or use sweet potatoes instead of regular potatoes.
* **Easy to Make:** While there are a few components to this recipe, each one is relatively simple to prepare.
* **Perfect for Meal Prep:** The individual components can be made ahead of time, making it ideal for meal prepping.

## Ingredients

Here’s what you’ll need to make this delicious Greek Chicken and Potato Bowl:

### For the Chicken Marinade:

* 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 cloves garlic, minced
* 1 tablespoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)

### For the Roasted Potatoes:

* 2 lbs Yukon gold potatoes, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

### For the Cucumber and Tomato Salad:

* 1 English cucumber, diced
* 2 cups cherry tomatoes, halved
* 1/4 cup red onion, thinly sliced
* 1/4 cup fresh parsley, chopped
* 2 tablespoons olive oil
* 2 tablespoons red wine vinegar
* Salt and pepper to taste

### For the Tzatziki Sauce:

* 1 cup plain Greek yogurt
* 1/2 cucumber, grated and squeezed dry
* 1 clove garlic, minced
* 1 tablespoon lemon juice
* 1 tablespoon fresh dill, chopped
* Salt and pepper to taste

### Other Toppings (Optional):

* Kalamata olives
* Feta cheese, crumbled
* Hummus
* Pita bread

## Instructions

Follow these step-by-step instructions to create your own Greek Chicken and Potato Bowl:

### Step 1: Marinate the Chicken

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be.

### Step 2: Prepare the Roasted Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the potato pieces with olive oil, oregano, garlic powder, salt, and pepper. Make sure the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through.

### Step 3: Make the Cucumber and Tomato Salad

1. In a medium bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Set aside.

### Step 4: Prepare the Tzatziki Sauce

1. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent the tzatziki sauce from becoming watery.
2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper.
3. Stir well to combine. Taste and adjust seasonings as needed. Refrigerate for at least 15 minutes to allow the flavors to meld.

### Step 5: Cook the Chicken

There are several ways to cook the marinated chicken. Choose the method that works best for you:

* **Grilling:** Preheat your grill to medium-high heat. Grill the chicken pieces for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
* **Pan-Searing:** Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
* **Baking:** Preheat your oven to 375°F (190°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).

### Step 6: Assemble the Bowls

1. Divide the roasted potatoes among bowls.
2. Top with the cooked chicken.
3. Add a generous scoop of the cucumber and tomato salad.
4. Drizzle with tzatziki sauce.
5. Garnish with Kalamata olives, crumbled feta cheese, and a dollop of hummus, if desired.
6. Serve immediately, with warm pita bread on the side.

## Tips and Variations

* **Chicken:** You can use chicken breasts or chicken thighs for this recipe. Chicken thighs will be more flavorful and tender, while chicken breasts will be leaner. Adjust the cooking time accordingly.
* **Potatoes:** Yukon gold potatoes are my favorite for roasting, but you can also use red potatoes or Russet potatoes. For a healthier option, try using sweet potatoes.
* **Vegetables:** Feel free to add other vegetables to the salad, such as bell peppers, or shredded carrots.
* **Tzatziki Sauce:** For a thicker tzatziki sauce, strain the Greek yogurt through cheesecloth for a few hours before making the sauce.
* **Spice Level:** Adjust the amount of red pepper flakes to your liking.
* **Lemon:** Add lemon zest to the chicken marinade or the tzatziki sauce for an extra burst of citrus flavor.
* **Herbs:** Use fresh herbs whenever possible for the best flavor. If using dried herbs, reduce the amount by half.
* **Vegetarian Option:** Substitute the chicken with chickpeas or grilled halloumi cheese for a vegetarian version of this bowl.
* **Make Ahead:** You can prepare the chicken marinade, roasted potatoes, cucumber and tomato salad, and tzatziki sauce ahead of time. Store them separately in the refrigerator until ready to assemble the bowls.
* **Storage:** Store leftover components of the bowl separately in airtight containers in the refrigerator for up to 3 days.

## Serving Suggestions

* Serve the Greek Chicken and Potato Bowl as a complete and satisfying meal.
* Serve with warm pita bread for dipping in the tzatziki sauce.
* Offer a side of hummus or baba ghanoush for added flavor and texture.
* Pair with a crisp white wine or a refreshing Greek salad.

## Nutritional Information (approximate, per serving)

* Calories: 600-800
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Equipment

* Cutting board
* Knife
* Mixing bowls
* Whisk
* Baking sheet
* Grater
* Skillet or grill

## Conclusion

The Greek Chicken and Potato Bowl is a delicious and healthy meal that’s perfect for any occasion. With its vibrant flavors and customizable ingredients, this bowl is sure to become a family favorite. So gather your ingredients, follow the instructions, and enjoy a taste of the Mediterranean in your own home!

Enjoy!