The Sunday Spoon

Greek Chicken Bowl

After months of tech issues and countless emails, I’m happy to say I’m back and better than ever! I’m more than ready to keep sharing new recipes here again as we head into fall.

This dish is fully dedicated to the customer support guy who finally realized the issue and reset my account.

This Greek Chicken Bowl is exactly the kind of meal I love to kick things off with. It’s easy to make, requires minimal chopping and prep, and is full of bright, fresh flavor. The juicy marinated chicken, crisp veggies, and creamy tzatziki hit every craving while still being light and balanced.

Whether you meal prep it for the week or throw it together in 30 minutes after work, this bowl is proof that simple can still be delicious.

Ingredients

Serves 2

  • 2 chicken breasts
  • 1 cup chopped russet potatoes
  • 2 cups chopped romaine or mixed greens
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup or less (depending on preference) red onion, minced
  • A few tablespoons hummus, for serving

For the Marinade:

  • ½ cup plain Greek yogurt
  • 1 tablespoon olive oil (optional)
  • Juice of ½ lemon
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Tzatziki:

  • ½ cup plain Greek yogurt
  • 1 teaspoon olive oil
  • Juice of ½ lemon
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • 1 small garlic clove, minced
  • ¼ cup finely chopped cucumber
  • Salt and pepper to taste

Instructions

Start by marinating the chicken. In a bowl, mix together the Greek yogurt, lemon juice, dill, salt, and pepper (plus olive oil if using). Add the chicken and toss to coat evenly. Cover and marinate for at least 30 minutes.

While the chicken marinates, roast your potatoes. Preheat your oven to 425°F. Toss the baby potatoes with a drizzle of olive oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway through until golden and crispy.

As the potatoes roast, chop your tomatoes, cucumber, red onion, and lettuce if needed. Then whisk together all tzatziki ingredients in a small bowl and chill until ready to serve.

With about 15 minutes left on the potatoes, heat a skillet over medium-high heat. Add a spray of oil and cook the marinated chicken for 4–5 minutes per side, until golden and cooked through. Let rest for 5 minutes before slicing.

Now it’s time to assemble the bowl! Layer your bowl with lettuce, roasted potatoes, tomatoes, cucumber, and red onion. Top with sliced chicken, a dollop of hummus, and a generous spoonful of tzatziki.

Optional: add rice, sprinkle with extra dill, a squeeze of lemon, or a pinch of feta if you are a cheese lover.

This one’s been on repeat for me lately. It’s light but filling, super easy to throw together, and takes minimal effort. The leftovers also hold up great, so it’s perfect for lunch the next day. Whether you’re in the mood for something fresh and healthy or just need a quick dinner that doesn’t feel like meal prep, this Greek Chicken Bowl checks every box. Simple ingredients, big flavor, and can be thrown together after a long workday. It’s exactly what weeknight cooking should be!

I am elated to have access to my blog again and can’t wait to keep sharing recipes! I hope you enjoy this Greek bowl!

Come in, stay a while.

Leave a comment