Fresh Greek Chicken Potato Bowls
Delicious and healthy Greek Chicken Potato Bowls featuring marinated chicken and crispy roasted potatoes. Perfect for meal prep or a hearty dinner.
Equipment
- 1 Large mixing bowl
- 1 Baking Sheet lined with parchment paper
- 1 Oven preheated to 400°F
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tbsp dried oregano
- 2 cloves garlic minced
- Salt and pepper to taste
Potatoes
- 1.5 lbs baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
- Set your oven to 400°F and let it preheat while the chicken marinates.
- In a separate bowl, toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the seasoned potatoes on a lined baking sheet. Roast in the preheated oven for 25-30 minutes until golden and crispy.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes per side or until cooked through.
- Divide the roasted potatoes among bowls. Slice the cooked chicken and arrange it on top of the potatoes.
- Top with crumbled feta, olives, or fresh herbs as desired.
- Serve immediately with a wedge of lemon on the side for extra flavor.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
Notes
Pro Tips: Marinate the chicken overnight for enhanced flavor. Ingredient Substitutions: Use chicken breast instead of thighs or swap baby potatoes for sweet potatoes. How to Serve: Pair with a Greek salad or tzatziki for a complete meal. Storage & Freshness: Keep components separate to maintain crispiness. Make-Ahead Tips: Prepare all components and store separately, assembling when ready to eat.