🔥 Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
🍗 Step 2: Marinate & Cook the Chicken
While the potatoes roast, marinate the chicken with olive oil, garlic, lemon juice, oregano, cumin, salt, and pepper.
Let sit for at least 15 minutes.
Grill or pan-sear over medium heat for 5–6 minutes per side, or until the chicken is fully cooked.
Let rest before slicing.
🥗 Step 3: Build Your Bowl
Start with a base of roasted potatoes or cooked quinoa/rice.
Add sliced chicken, cherry tomatoes, cucumbers, red onion, olives, and crumbled feta.
🥄 Step 4: Add Tzatziki & Garnish
Top with a generous dollop of tzatziki sauce, and finish with chopped parsley or dill.
Serve immediately and enjoy!
💡 Tips & Variations
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- Meal prep idea: Store all components separately in the fridge and assemble just before eating for freshness.
- Make it vegetarian: Swap chicken for grilled halloumi or falafel.
- Dairy-free option: Use a plant-based yogurt for the tzatziki and skip the feta.
- Spice it up: Add a pinch of red pepper flakes or a drizzle of chili oil.
📋 Nutrition & Serving Info
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- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 bowls
- Calories: ~530 kcal per serving
🌿 Why You’ll Love This Bowl
This recipe brings Mediterranean sunshine to your plate — it’s:
- Rich in protein and fiber
- Naturally gluten-free
- Bright, refreshing, and filling
- Ideal for clean eating or balanced meal plans