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Greek chicken and sweet potato bowls combine tender yogurt-marinated chicken breast with caramelized roasted sweet potatoes and a bright cucumber-tomato salad, finished with creamy tzatziki sauce and served alongside toasted pita bread.
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In a medium bowl, combine chicken pieces, Greek yogurt, paprika, cumin, oregano, garlic powder, juice from half a lime, salt, and pepper. Mix until the chicken is fully coated and set aside to marinate.
Preheat your oven to 450°F (232°C).
On a parchment-lined baking sheet, toss the cubed sweet potatoes with about 1 tablespoon of olive oil, paprika, cumin, and salt.
Spread the sweet potatoes in an even layer and roast for 20-25 minutes, or until tender and slightly caramelized.
While the potatoes roast, prepare the salad. In a large bowl, combine the diced cucumbers, thinly sliced red onion, and halved cherry tomatoes.
To the salad, add dried dill, red wine vinegar, Greek seasoning, black pepper, about 2 tablespoons of olive oil, juice from the other half of the lime, and crumbled feta cheese.
Toss the salad gently to combine all ingredients.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken to the hot skillet and cook for 4-6 minutes per side, until golden brown and cooked through.
Assemble the bowls by layering the Greek salad, roasted sweet potatoes, and cooked chicken.
Top with a generous dollop of tzatziki sauce and serve with toasted pita bread on the side.
Written automatically by CookOS, not by the creator.
Store cooked chicken and roasted sweet potatoes in separate airtight containers in the refrigerator for up to 3 days; keep the salad separate until serving. Reheat chicken gently in a skillet over medium heat or microwave with a splash of water; serve salad cold.
Written automatically by CookOS, not by the creator.
The recipe doesn't specify a marinating time, so marinate for at least 30 minutes at room temperature before cooking, or up to 4 hours refrigerated for deeper flavor.
Yes. Thighs are more forgiving and stay juicier, but may take 1–2 minutes longer per side to cook through in the skillet.
Roast at 450°F for 20–25 minutes until they are tender when pierced with a fork and edges are slightly caramelized.
Yes. Prepare the salad and roast the potatoes up to 2 days ahead and refrigerate. Cook the chicken fresh before serving, or store cooked chicken refrigerated and reheat gently.
The recipe is naturally gluten-free except for the pita bread. Omit the pita or substitute gluten-free pita for a gluten-free meal.
