Greek Chicken Sweet Potato Bowls
Greek Chicken Sweet Potato Bowls
Ingredients
For the Greek Chicken
- 1 pound chicken breasts
- 1/3 cup plain Greek yogurt
- 3 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 4 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoons onion powder
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
For the Roasted Sweet Potatoes
- 3 sweet potatoes
- 2 1/2 tablespoons olive oil
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 2 teaspoons black pepper
For the Cucumber & Tomato Salad
- 2 cucumbers
- 16 1/2 ounces cherry tomatoes
- 1 red onion
- 1/3 cup red wine vinegar
- 6 ounces feta, crumbled
- 1/4 cup dill, fresh, chopped
For Serving
- 1/2 cup tzatziki
- 4 pitas
Instructions
- 1
Prepare the chicken marinade: Place the chicken breasts in a large bowl. Add the Greek yogurt, smoked paprika, oregano, cumin, garlic powder, 2 tablespoons of olive oil, the juice from 1 lemon, onion powder, dried parsley flakes, 1 1/2 teaspoons of black pepper, and 2 teaspoons of salt. Mix thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Prepare the sweet potatoes: Preheat the oven to 400°F. Peel and cube the sweet potatoes into 1-inch pieces. Transfer the cubed sweet potatoes to a large baking sheet. Drizzle with the remaining 2 1/2 tablespoons of olive oil. Season with cinnamon, the remaining 2 teaspoons of salt, and the remaining 2 teaspoons of black pepper. Toss to ensure the sweet potatoes are evenly coated. Spread them in a single layer on the baking sheet.
⏱️ 10 min•🌡️ 400
- 3
Roast the sweet potatoes: Bake the sweet potatoes for 20 minutes, then flip them over and continue baking for an additional 10-15 minutes, or until they are tender and caramelized.
⏱️ 35 min•🌡️ 400 - 4
Cook the chicken: While the sweet potatoes are baking, heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing into strips or cubes.
⏱️ 20 min
- 5
Prepare the cucumber and tomato salad: Dice the cucumbers. Halve the cherry tomatoes. Mince the red onion. Combine the chopped cucumbers, halved cherry tomatoes, and minced red onion in a bowl. Add the red wine vinegar, crumbled feta, and fresh dill. Mix well to combine all ingredients for the salad.
⏱️ 15 min
- 6
Assemble the bowls: To assemble the bowls, start with a base of the roasted sweet potatoes. Add the sliced chicken on top. Spoon a generous amount of the cucumber and tomato salad next to the chicken. Finish by adding a dollop of tzatziki. Serve immediately with pitas on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Chicken Sweet Potato Bowls
For the Greek Chicken
- 1 pound chicken breasts
- 1/3 cup plain Greek yogurt
- 3 teaspoons smoked paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 4 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoons onion powder
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
For the Roasted Sweet Potatoes
- 3 sweet potatoes
- 2 1/2 tablespoons olive oil
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 2 teaspoons black pepper
For the Cucumber & Tomato Salad
- 2 cucumbers
- 16 1/2 ounces cherry tomatoes
- 1 red onion
- 1/3 cup red wine vinegar
- 6 ounces feta, crumbled
- 1/4 cup dill, fresh, chopped
For Serving
- 1/2 cup tzatziki
- 4 pitas
Instructions
- 1
Prepare the chicken marinade: Place the chicken breasts in a large bowl. Add the Greek yogurt, smoked paprika, oregano, cumin, garlic powder, 2 tablespoons of olive oil, the juice from 1 lemon, onion powder, dried parsley flakes, 1 1/2 teaspoons of black pepper, and 2 teaspoons of salt. Mix thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Prepare the sweet potatoes: Preheat the oven to 400°F. Peel and cube the sweet potatoes into 1-inch pieces. Transfer the cubed sweet potatoes to a large baking sheet. Drizzle with the remaining 2 1/2 tablespoons of olive oil. Season with cinnamon, the remaining 2 teaspoons of salt, and the remaining 2 teaspoons of black pepper. Toss to ensure the sweet potatoes are evenly coated. Spread them in a single layer on the baking sheet.
⏱️ 10 min•🌡️ 400 - 3
Roast the sweet potatoes: Bake the sweet potatoes for 20 minutes, then flip them over and continue baking for an additional 10-15 minutes, or until they are tender and caramelized.
⏱️ 35 min•🌡️ 400 - 4
Cook the chicken: While the sweet potatoes are baking, heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing into strips or cubes.
⏱️ 20 min - 5
Prepare the cucumber and tomato salad: Dice the cucumbers. Halve the cherry tomatoes. Mince the red onion. Combine the chopped cucumbers, halved cherry tomatoes, and minced red onion in a bowl. Add the red wine vinegar, crumbled feta, and fresh dill. Mix well to combine all ingredients for the salad.
⏱️ 15 min - 6
Assemble the bowls: To assemble the bowls, start with a base of the roasted sweet potatoes. Add the sliced chicken on top. Spoon a generous amount of the cucumber and tomato salad next to the chicken. Finish by adding a dollop of tzatziki. Serve immediately with pitas on the side.
⏱️ 5 min