Chicken Souvlaki and Lemon Potatoes Greek Bowls

Ingredients

For the Roasted Lemon Potatoes

2 pounds Yukon Gold potatoes, quartered
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
4 garlic cloves, thinly sliced
1/4 cup lemon juice, freshly squeezed

For the Chicken Souvlaki

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt

For the Tzatziki

1 cup plain Greek yogurt
1/2 cup cucumber, grated and squeezed dry
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Simple Tomato, Cucumber, and Red Onion Salad

1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon black pepper

For Assembly

4 cups mixed greens
1/2 cup feta cheese, crumbled
as needed Greek vinaigrette, optional

Instructions

1
Preheat your oven to 400°F (200°C). Prepare the potatoes by quartering them.
⏱️ 5 min•🌡️ 400
2
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.
⏱️ 5 min
3
Roast the potatoes for 40 minutes, or until they are golden brown and tender, flipping them halfway through.
⏱️ 40 min•🌡️ 400
4
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.
⏱️ 5 min
5
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.
⏱️ 5 min
6
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.
⏱️ 5 min
7
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.
⏱️ 5 min
8
Once the chicken has marinated, thread the marinated chicken cubes onto skewers.
⏱️ 5 min
9
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).
⏱️ 8 min
10
To assemble the bowls, place a bed of mixed greens in each serving bowl. Top with the prepared tomato, cucumber, and red onion salad.
⏱️ 3 min
11
Add a generous portion of the roasted lemon potatoes to each bowl.
⏱️ 1 min
12
Remove the chicken from the skewers and place the grilled chicken pieces into the bowls. Add a dollop of tzatziki.
⏱️ 2 min
13
Sprinkle crumbled feta cheese over the entire bowl. If desired, drizzle with Greek vinaigrette for extra flavor.
⏱️ 2 min