Simply by Maha
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DinnerGreek Chicken Bowls
Mediterranean · Dinner

Greek Chicken Bowls

These Greek chicken bowls are fresh, flavorful, and so satisfying. With seasoned chicken, a simple Greek salad, creamy tzatziki, and the most perfect Greek lemon potatoes, this is such a good meal for lunch or dinner.

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30m
Prep
60m
Cook
90m
Total
4
Serves
medium
Level
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Instructions

  1. Make the lemon potatoes
    Peel the potatoes and cut them vertically into wedges. Add them to a baking dish or tray with the chicken broth, lemon juice, Dijon mustard, oregano, salt, and olive oil. Toss well to coat.
  2. Bake the potatoes
    Bake at 400°F for at least 1 hour, mixing throughout, until the potatoes are tender and golden.
  3. Season the chicken
    In a bowl, combine the chopped chicken with olive oil, lemon juice, garlic powder, Greek seasoning, and salt. Mix well.
  4. Cook the chicken
    Cook the chicken in a skillet over medium heat until fully cooked and golden.
  5. Make the salad
    In a bowl, combine the chopped cucumbers, cherry tomatoes, red onion, feta cheese, olive oil, and salt.
  6. Assemble the bowls
    Add the lemon potatoes, chicken, and Greek salad to a bowl.
  7. Top with tzatziki
    Finish with a generous spoonful of tzatziki on top and serve.

About this recipe

These Greek chicken bowls are one of my favorite meals when I want something fresh, satisfying, and full of flavor. They have all the best components in one bowl: juicy seasoned chicken, a crisp and simple Greek salad, creamy tzatziki, and roasted Greek lemon potatoes that are honestly good enough to make on their own. It’s the kind of meal that feels balanced and colorful, but still filling enough to keep you satisfied.

What makes this recipe so good is how all the different flavors and textures work together. The lemon potatoes are soft on the inside and full of bright, herby flavor, the chicken is seasoned simply but so well, and the salad adds freshness and crunch. Once everything is put together in a bowl and topped with cool, creamy tzatziki, it becomes one of those meals that tastes just as good as it looks.

This is also a really great recipe for meal prep, lunch, or easy dinners throughout the week. You can prep the different parts ahead of time and build your bowls when you’re ready to eat. If you’re looking for an easy Greek chicken bowl recipe that feels fresh, wholesome, and packed with flavor, this one is such a good one to make.

Good to know

Why you'll love it

  • It’s fresh, flavourful, and perfect for lunch or dinner
  • The Greek lemon potatoes make the bowls extra filling and delicious
  • It has a great mix of warm, crisp, creamy, and tangy textures
  • The ingredients are simple but come together into such a satisfying meal
  • It works really well for meal prep and leftovers
  • Tzatziki on top brings everything together perfectly

Ingredient notes

  • Yukon potatoes: Yukon potatoes work really well for lemon potatoes because they get tender inside and roast beautifully.
  • Chicken broth: The broth helps the potatoes stay flavorful and soft while they roast.
  • Lemon juice: Fresh lemon juice is key here and gives both the potatoes and chicken that bright Greek-inspired flavor.
  • Dijon mustard: Dijon adds depth and helps the lemon potato mixture come together really well.
  • Oregano: Oregano is one of the main flavors in this recipe and gives both the potatoes and chicken that classic Greek-style taste.
  • Greek seasoning: This adds extra flavor to the chicken and keeps the seasoning simple.
  • Baby cucumbers: These stay crisp and fresh and are perfect for the salad.
  • Cherry tomatoes: Cherry tomatoes add freshness and a little sweetness.
  • Red onion: Red onion gives the salad a little bite and balances the creamy tzatziki.
  • Feta cheese: Feta adds saltiness and creaminess and works perfectly in the salad.
  • Tzatziki: Tzatziki adds a cool, creamy finish and ties the whole bowl together.

Tips & tricks

  • Cut the potatoes evenly so they roast at the same rate.
  • Mix the potatoes throughout baking so they soak up the flavor and brown more evenly.
  • Do not overcrowd the chicken in the pan or it will steam instead of getting golden.
  • Taste the salad before serving and adjust the salt if needed, especially depending on how salty your feta is.
  • Use fresh lemon juice for the best flavor in both the chicken and potatoes.
  • Prep the salad while the potatoes roast to save time.
  • Add the tzatziki right before serving for the freshest texture.

Storage & make-ahead

Storage: Store the chicken, potatoes, and salad in separate airtight containers in the fridge for up to 3 days.

Make ahead: The potatoes and chicken can be made ahead and reheated when ready to serve. The salad can also be chopped ahead, though it is freshest the day it’s made.

Reheating: Reheat the chicken and potatoes in the microwave, oven, or air fryer until warmed through. Add the salad and tzatziki after reheating.

Best tip: Keep the tzatziki separate until serving so everything stays fresh and the bowl doesn’t get watery.

Frequently asked questions

Any roasting potato can work, but Yukon potatoes give the best texture for this recipe.
Yes, store-bought tzatziki works perfectly if you want to keep the recipe extra easy.
Yes. Grilled chicken would work really well in these bowls too.
Olives, rice, pickled onions, or extra herbs would all be great additions.
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