Chicken Bowl with Roasted Potatoes

• Recipe Name: Mediterranean Chicken Bowl with Roasted Potatoes & Tzatziki

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: ~55 minutes

• Yield: 4 servings

• Difficulty: Easy to Moderate

• Dietary Info: Gluten-Free, High-Protein, Mediterranean Diet Friendly

 Ingredients

 For the Chicken Marinade:

• 1 ½ lbs (680g) boneless skinless chicken thighs or breasts

• 3 tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp paprika

• Salt and pepper to taste

• Optional: ½ tsp ground cumin

 For the Roasted Potatoes:

• 1 ½ lbs baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried rosemary or thyme

• Salt and pepper to taste

 For the Tzatziki Sauce:

• 1 cup Greek yogurt

• ½ cup grated cucumber, squeezed dry

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp chopped fresh dill (or 1 tsp dried)

• Salt to taste

 Bowl Toppings (Customize to your liking):

• 1 cup cherry tomatoes, halved

• 1 cup chopped cucumber

• ½ cup sliced red onion

• ¼ cup crumbled feta cheese

• Kalamata olives (optional)

• Fresh parsley or dill

• Lemon wedges

 Instructions

Step 1: Marinate the Chicken

1. In a large bowl or zip-top bag, combine:

   • Olive oil

   • Lemon juice

   • Garlic

   • Oregano, paprika, cumin (if using), salt, and pepper

2. Add chicken and coat well. Marinate in the fridge for at least 30 minutes, ideally 2–4 hours (or overnight for max flavor).

Step 2: Roast the Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss halved potatoes with:

   • Olive oil

   • Garlic powder

   • Rosemary or thyme

   • Salt and pepper

3. Spread on a baking sheet in a single layer.

4. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

Step 3: Cook the Chicken

Option 1: Grill or Grill Pan

• Heat to medium-high and cook chicken 5–6 minutes per side or until internal temp reaches 165°F (74°C).

Option 2: Skillet

• Heat olive oil in a large skillet over medium-high heat.

• Sear chicken 5–6 minutes per side until cooked through.

Let the chicken rest 5 minutes, then slice or chop for serving.

Step 4: Make the Tzatziki

1. In a small bowl, combine:

   • Greek yogurt

   • Grated cucumber (squeeze out moisture with a towel or cheesecloth)

   • Garlic

   • Lemon juice

   • Olive oil

   • Dill

   • Salt to taste

2. Stir until smooth and creamy. Chill until ready to serve.

Step 5: Assemble the Bowls

In each bowl, layer:

• A scoop of roasted potatoes

• Sliced chicken

• Fresh cucumber, tomatoes, and red onion

• A dollop of tzatziki

• Sprinkle of feta cheese

• Garnish with fresh herbs and lemon wedges

Optional: Add quinoa or couscous for an extra grain component, or leafy greens like arugula or baby spinach for a salad base.

 Storage & Meal Prep Tips

• Chicken & potatoes: Store separately in airtight containers in the fridge for up to 4 days.

• Tzatziki: Keep in the fridge for up to 5 days in a sealed container.

• Veggies: Chop fresh the day of for max crunch, or prep the day before and store dry in containers.

Great for make-ahead lunches: Just store wet and dry ingredients separately and assemble when ready.

 Nutrition (Per Bowl – Approximate)

Nutrition varies based on toppings and portion sizes.