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Preheat your oven to 400°F (200°C). Prepare the potatoes by quartering them.

In a large baking pan, combine the quartered potatoes, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon dried oregano, and sliced garlic cloves. Toss to coat evenly. Squeeze 1/4 cup fresh lemon juice over the potatoes.

Roast the potatoes for 40 minutes, or until they are golden brown and tender, flipping them halfway through.

While the potatoes are roasting, prepare the chicken marinade. In a medium bowl, whisk together 1/4 cup olive oil, chopped fresh parsley, chopped fresh dill, red pepper flakes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon salt.

Add the cubed chicken breast to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.

While the chicken marinates, prepare the tzatziki. In a small bowl, combine Greek yogurt, grated and squeezed dry cucumber, red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside or refrigerate.

Also, prepare the simple salad. In another bowl, combine diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then mix gently.

Once the chicken has marinated, thread the marinated chicken cubes onto skewers.

Heat a grill or grill pan over medium-high heat. Grill the chicken skewers for about 8 minutes, turning occasionally, until cooked through and lightly charred on all sides. The internal temperature of the chicken should reach 165°F (74°C).

To assemble the bowls, place a bed of mixed greens in each serving bowl. Top with the prepared tomato, cucumber, and red onion salad.

Add a generous portion of the roasted lemon potatoes to each bowl.

Remove the chicken from the skewers and place the grilled chicken pieces into the bowls. Add a dollop of tzatziki.

Sprinkle crumbled feta cheese over the entire bowl. If desired, drizzle with Greek vinaigrette for extra flavor.


Preheat your oven to 400°F (200°C). Prepare the potatoes by quartering them.

In a large baking pan, combine the quartered potatoes, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon dried oregano, and sliced garlic cloves. Toss to coat evenly. Squeeze 1/4 cup fresh lemon juice over the potatoes.

Roast the potatoes for 40 minutes, or until they are golden brown and tender, flipping them halfway through.

While the potatoes are roasting, prepare the chicken marinade. In a medium bowl, whisk together 1/4 cup olive oil, chopped fresh parsley, chopped fresh dill, red pepper flakes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon salt.

Add the cubed chicken breast to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.

While the chicken marinates, prepare the tzatziki. In a small bowl, combine Greek yogurt, grated and squeezed dry cucumber, red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside or refrigerate.

Also, prepare the simple salad. In another bowl, combine diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then mix gently.

Once the chicken has marinated, thread the marinated chicken cubes onto skewers.

Heat a grill or grill pan over medium-high heat. Grill the chicken skewers for about 8 minutes, turning occasionally, until cooked through and lightly charred on all sides. The internal temperature of the chicken should reach 165°F (74°C).

To assemble the bowls, place a bed of mixed greens in each serving bowl. Top with the prepared tomato, cucumber, and red onion salad.

Add a generous portion of the roasted lemon potatoes to each bowl.

Remove the chicken from the skewers and place the grilled chicken pieces into the bowls. Add a dollop of tzatziki.

Sprinkle crumbled feta cheese over the entire bowl. If desired, drizzle with Greek vinaigrette for extra flavor.
