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Bringing you all some springtime vibes with these Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce. Grilled Greek chicken (or roasted), served bowl style with orzo, roasted peppers, avocado, feta cheese, cucumbers, and the most deliciously addicting sizzled mint goddess sauce. It doesn’t get easier or more delicious than this grilled chicken…simple, quick, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week!

overhead photo of Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce and olive on table

Basically I am full on ready for summer, and this recipe proves it. I know it’s only mid April, but in my defense, I feel like most everyone (in the US at least) is slowly beginning to experience warmer days that are fit for grilling. Are you? My fingers are crossed that you are, but if not, don’t worry, you can easily roast this chicken too!

Either way, this is the perfect recipe for Monday. It also feels very April appropriate – healthy, colorful, and delicious! All very important things.

With Easter this Sunday, I have Greek food on my mind. Something about Easter always inspires me to create recipes with a Greek influence. I say influence because I know that my recipes may not be traditional, but this is my personal spin on a more traditional recipe.

Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce | #chicken #grilled #healthyrecipes #easyrecipes

Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce | #chicken #grilled #healthyrecipes #easyrecipesLast year I even made my first spanakopita (Greek spinach and feta pie), along with these Greek orzo stuffed peppers! Both of which are some of my favorite spring and summer recipes. And then there’s these Greek lamb meatballs, which so many of you have made and seem to have loved. Those meatballs inspired this recipe. Ever since I made those meatballs a year ago, I have been obsessed with the recipe. I make it every chance I get, which honestly is not often enough, as I’m consistently testing new recipes.

Point is, I love the flavors so very much, but more often than not I end up having chicken on hand opposed to ground lamb. Soo, enter the chicken version of these bowls. But made in a very different way, because well, I never seem to make the same recipe twice. Both bowls are SO GOOD, but right now I am all about this Greek chicken.

And it feels kind of fitting for Easter, doesn’t it?

Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce | #chicken #grilled #healthyrecipes #easyrecipes

Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce | #chicken #grilled #healthyrecipes #easyrecipes

I marinate the chicken in quite possibly one of my favorite marinades. It’s a combination of olive oil, balsamic vinegar, smoked paprika (which is not really “Greek”…but it’s good), fresh oregano, shallots (the secret!), garlic, and lots of lemon (always so much lemon). Now, when I say marinate, I really just mean toss the chicken in this mix and let it sit while you get everything else for the bowls together. I’m not sure about you guys, but I can never plan ahead enough to cook a recipe requiring a long marinate time.

It almost never happens…

So, I do a quick marinade. It works.

close up photo of Greek Lemon Chicken Bowls

While the chicken is “marinating”, make the sizzled mint goddess sauce.

Here’s the truth, I really do not love mint. I find it overpowers most recipe. Unless it’s a cocktail, in which case I think mint is perfect, did you see these mojitos? Mint used in savory dishes however, well it throws me off. Until today. Cooking mint in olive oil really mellows out the flavor and makes the mint much less pungent. I found it to be perfect when stirred into a yogurt based goddess sauce. Which I am now spooning over everything, so addicting. Roasted salmon and potatoes are especially delicious.

Once the sauce is made and the chicken is grilled, it’s assembly time! I used orzo pasta as my grain, but feel free to use quinoa, couscous, or brown rice. Any would be great.

I then layered in some roasted red peppers, avocado, cucumbers, olives, and even some arugula. Lots of veggies… and a good amount of feta cheese too.

Super pretty, on the (very) healthy side, and so very delicious.

side angled photo of Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce and fork in bowl

The added bonus about this recipe is that it’s so great for weekday meal prep. I recommend making this on a Sunday or Monday night and doubling the recipe. Then simply use the leftovers to make lunch or dinner bowls to enjoy throughout the week!

Cook everything at once…get multiple meals…love that!

So excited to be sharing this recipe with you guys. It’s one of those dishes I just know you will love!

overhead close up photo of Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

If you make these Greek lemon chicken bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 556 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 pounds boneless skinless chicken breasts cut into bite size chunks
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons smoked paprika
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • zest and juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 2-3 cups cooked orzo or couscous, for serving
  • 1 roasted red pepper, sliced
  • 8 ounces feta cheese, cubed or crumbled
  • sliced avocado, Persian cucumbers, olives, and basil, for serving

Sizzled Mint Goddess Sauce

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped fresh mint
  • 1 cup plain Greek Yogurt
  • 1/2 cup fresh basil or parsley, chopped
  • juice from 1 lemon
  • 1 jalapeño, halved and seeded
  • 1 teaspoon cumin
  • kosher salt


  • 1. In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
    2. Meanwhile, make the yogurt. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.
    3. In a medium bowl, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt. 
    4. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
    5. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. 
    6. To serve, spread the yogurt sauce onto plates and drizzle with the mint oil. Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken. Sprinkle on some greens and herbs. Enjoy!

horizontal photo of Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

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  1. 5 stars
    Tired of ho-hum food. This spectacular recipe has enough flavor to make your guests squeal with delight. So easy to make, just add toasted pita bread to complete the meal.

    1. Hey Maureen,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

      1. 4 stars
        The chicken marinade was solid and the sauces were good too. The cumin with the yogurt sauce was delicious, but I’d cut back a couple of pinches next time. Mint oil was amazing and fun to make. I added grilled veggie skewers, toasted pita bread, and a hummus based dip to compliment for my guests! Great crowd pleaser meal!

  2. Hi Tieghan, first I’m a huge fan- you are my go-to for recipes ☺️. Second, I would like to prep some of this ahead – does the mint goddess sauce hold up if made 2-3 days ahead?

    1. Hey Tan,
      Yes, just keep in the fridge and it will be totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. 5 stars
      This recipe is so delicious you’ll want to lick the plate clean😋 The marinade, yogurt and mint sauce, all the side veggies go so well together. Friends rave when I make it so I share your recipe with them!

      1. Hey Helen,
        Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

    1. Hey there,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

  3. 5 stars
    Delicious!! I grilled on bbq pretending it was summer. Next time I will double the sauce and have it on everything!

  4. 5 stars
    I made this tonight and was delicious. I bbq the whole chicken breast and served it sliced it on a bed of mixed greens. The mint oil was the bomb.

    1. Hey Alexandra,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  5. A recipe I keep coming back to again and again!! So delicious and easy. I normally sub the orzo for a cold quinoa salad!

  6. 5 stars
    This recipe is fantastic!! It takes a bit of prep and time but SO worth the effort. It has become part of our regular weeknight dinner rotation. Even the leftovers are delicious the next day.

    1. Hey Rachel,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey there,
      Sorry for the confusion, you can add the parsley in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    This marinade is amazing!! I used chicken breast tenders. I forgot to make the mint oil (made the sauce and a sauce from another recipe), but will definitely make it next time…which may be third week again! So delicious!!

  8. I didn’t have orzo so I made it with quinoa. My 5yo and 7yo boys DEVOURED this! A new family favorite that we will definitely make again

  9. 5 stars
    This was amazing! I didn’t grill the chicken but pan fried it right in the marinade. Ohhhh my yum! That yogurt sauce was lovely and the sizzled mint oil! Seriously, thank you! Only thing I did was served it over cauli rice to lighten it up a bit!

    1. Thank you so much Nicolette!! I am really glad this recipe turned out so amazing for you! xTieghan

  10. 5 stars
    Thank you for this fabulous recipe. There is so much flavor depth in this dinner between the marinade on the chicken and the sauce. It is also the perfect summer supper with the vegetables. I highly recommend this recipe as it is a treat. I was busy all day with work and didn’t have time to marinate the chicken so it marinated for 30 minutes. It was still delicious! I try to be creative with my cooking since we don’t go out for dinner due to the virus and your recipes have been so appreciated. They are always so delicious, well tested and amp up the enjoyment of our nightly family dinners. Thanks again!

    1. Thank you Catherine!! I am really glad this recipe turned out so well for you! I hope you continue to enjoy my recipes, especially during this time! Thank you so much! xTieghan

  11. Should the jalepeno be diced for the yogurt sauce? It just says halved in the recipe. Thank you!

    1. Hey Julie,
      Sorry about that, yes I would recommend dicing the jalapeño! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Amazing!! So delicious. Awesome flavors and just so very good. My whole family x 7, picky eaters included, LOVED this chicken. Everyone devoured it. We are seriously totally HBH fans over here 🙂 Thank you!!!

  13. I made this recipe last night for my whole family. I have recently gotten into cooking and this was the most involved dinner I have made by myself so far. My family LOVED IT! They were so impressed and it was delicious. The goddess sauce is so flavorful and the bowl with everything comes together so nicely. Your recipe was easy to follow and produced a wonderful meal. Thank you!

    1. Love that!! Thank you so much for trying this recipe, Julie!! I am really glad this turned out so well for you! xTieghan

  14. 5 stars
    This is sooooo good! Really makes a Greek salad a meal. Love all the flavors and how everyone eating it can customize what goes in their bowl. Out of the park delicious!

  15. This is one of my favorite meals! The mint goddess sauce is spectacular. I would seriously put that sauce on everything!

  16. 5 stars
    So delicious! Fresh, light and very flavorful. I think this was one of the best dinners I’ve had in a long time. Instead of the cucumbers I roasted veggies and coated them in the dressing, and served with a tomato feta and olive salad.

  17. 5 stars
    Been loving fresh greek flavors lately! Sauces were delicious, I just ended up adding the mint olive oil to the yogurt sauce.. Skewered up some zucchini and bell peppers too to go with it. My mom, who says she normally doesn’t like chicken skewers because they’re too dry, loved this! I marinated most of the afternoon so I think that helped. YUM!

  18. 5 stars
    Made these for dinner – used cauliflower rice instead of normal rice just to bump up the veggies. Super easy and super tasty – so good!!

  19. 5 stars
    What do we do with the Jalapeno after cutting it in half? Dice it before putting it in the yogurt? Or leave it full to impart flavor, like a bay leaf?

    1. Hi Ken,
      Yes go ahead and add it to the yogurt! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. 5 stars
    I made this dish last night. Very flavorful and a bit hit in my house. Thank you for coming up with such great recipes all the time. The question I had is what do you do with the jalapeno pepper? It says halve it and remove the seeds. Do you put it the sauce that way and remove it when serving or are you suppose to then chop it.

    1. Hi Kerry,
      So glad you enjoyed the recipe! The jalapeños are meant to be mixed into the yogurt sauce. Please let me know if you have any other questions! xTieghan

  21. 5 stars
    So many amazing flavors working together in this dish. Definitely would marinate the chicken for as long as you can so it really absorbs all the flavor. Served with the yogurt sauce and it was a huge hit!

  22. 5 stars
    Straight forward, easy to make and as always, delicious. Tieghan, you are so talented. Flavours are always fresh and interesting and delicious. Recipes are always forgiving.

  23. 5 stars
    WOW! You are right about this marinade. I put it on skinless chicken thighs and cooked them in the air fryer and they were out of this world delicious!! Served with brown rice and Tzatziki! i So excited to have another go-to chicken recipe.

    1. Hi Laura! Thank you for trying this! I am really glad this one turned out well for you! xTieghan

  24. Is it a dealbreaker if I don’t have access to fresh mint or any of the herbs used for the sauce?

  25. 5 stars
    The best marinade ever! Riffed on the sauce by swapping in dill & cilantro and it was so incredible. Will be making this every week this spring—very easy and beyond yummy. Perfect with tomatoes & onions off the grill too

  26. 5 stars
    Loved this recipe!! Had to make some adjustments with the stay at home orders and limitations to what’s available but it was still super yummy!!! Love the marinade and the yogurt sauce is to die for…Think I will make some more of it tonight… 🙂

  27. 5 stars
    This is absolutely delicious! Packed full of flavor with fresh herbs and veggies on top a little bit of heat. The mint sauce is an excellent addition! This is definitely going to become a new regular for me.

    1. Thank you so much Michael! I am really glad this dish turned out so well for you! I hope you continue to enjoy other recipes of mine! xTieghan

  28. 5 stars
    I made the marinade this morning and it smells so good! I only had a small amount of chicken so I’ve saved half of the marinade for something else delicious. How long do you think it will last in the fridge? Also I didn’t have smoked paprika so I used regular and added a few drops of liquid smoke. I think it works! Gotta improvise in self-isolation times!

  29. 4 stars
    The chicken was delicious – marinated for a few hours and grilled it – wonderful. Had sour cream instead of yogurt and it worked – great meal

    1. Hi Molly! Yes, of course! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  30. 5 stars
    We made this tonight and it was another amazing recipe! The flavors were fantastic. The mint oil topping, jalapeño in the yogurt sauce and the chicken marinade were all perfect together.

  31. 5 stars
    These were fantastic! Another 5 star Tieghan! Your recipes are revitalizing my 26 years of feeding the fam! Thank you! Xo Betsey

  32. Making this recipe now and everything is so fresh and delicious tasting. I might taste more while I cook then the actual dinner. Oops. Is it possible to burn the mint for the oil? Just not sure if my oils was too hot and doesn’t have much mint flavor. Guessing it will all come together soon enough. Yum! Thank you for the excellent recipe.

    1. Hi there! Yes, you can burn the mint. Be sure to use a gentle heat when cooking the mint as it is a more delicate herb. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  33. Tieghan- sooo delicious!! I’ve made many of your recipes and I must say this ranks as #1! Yummy marinade paired with the yogurt sauce hits it out of the ball park! Major ??

    1. Hey Tess! I am sure that the pork will be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  34. 5 stars
    Your recipes are amazing! This is the third time Making this and its the best yet! Continue the amazing job your doing and will continue to make more recipes!!!

  35. Your recipes are amazing! This is the third tome I made this and tasted the best yet! Can’t wait to go through your new cookbook!!!

  36. 5 stars
    I have been meaning to leave a comment on this recipe for a while, I made this for the first time this summer, and have probably made it 5 times since, and it never disappoints. It’s a perfect summer (or anytime) dinner and can also be modified for an easy and delicious meal prep. I love bringing this to work for lunch!

  37. This is the beginning of fall in NY and this recipe was wonderful. The photo was amazing.Thank you for sharing!!!

  38. 5 stars
    Tieghan! First and foremost – love you! Love your recipes, cookbook… all of it! I’ve been following you for years (I’m a fellow Coloradoan) and this is the first time I’ve commented… I made this and your sage lemon butter chicken piccata back-to-back and they are both PHENOMENAL! So I just had to write and say thank you! Keep doing what you’re doing – you’re fabulous!

  39. 5 stars
    Setved this recipe to a large group family style on large platters as opposed to bowls. So many compliments! Not only does it plate up beautifully, it will satisfy your Greek food craving and don’t plan on any leftovers! Need to make this again very soon. Every bite is delicious! I recommend to double the sauce and mint oil.

  40. 5 stars
    Loved it! I served mine with pita bread. Would add a picture, but can’t figure it out. I did marinate the chicken for 3 hours. The vinegar started to ‘cook’ the chicken. I don’t think I’d marinate it longer than 3 hours. Also, directions for jalapeno were unclear-dice?-chop? Etc. I fixed mine.

  41. 5 stars
    WOW I LOVE this recipe!! I made it two weeks ago on a Monday night and doubled it hoping to have enough for leftovers for the week but it was so good we couldn’t help but get seconds and we only had enough left over two lunches lol. My family is Greek and it is now a favorite in our house! Thank you for sharing!

  42. 5 stars
    This recipe was SO GOOD! Already have it on my list to make again. I did skip the sizzled dressing because I was feeling lazy, and everything still tasted amazing.

  43. This dish was unbelievably delish! 100% would recommend! So so healthy, too. The flavors all melded together so wonderfully. Thank you for this inspiration!

    1. Hey Kelsey! Yes, of course! I would roast the chicken (either on metal skewers or off the skewers) at 425 for 25-30 minutes, until cooked through. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  44. 5 stars
    Saw this recipe had HAD to make it last night. Awesome, the marinade and the yogurt sauce were fabulous. Having the fresh herbs were key, too. This is a new family favorite!

  45. 5 stars
    Just made this for my work week meal prep – I love how versatile this dish is. I made a side of orzo, as suggested, but this chicken would make for an amazing pita filling or green salad topping as well. Love the mint olive oil – a great touch that I’d never think of!

    1. Hey Corrie, yes I like to finely chop the pepper. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. 5 stars
    Loved the recipe!
    The only adjustment I used was brown rice in place of the orzo/cous cous.
    I also think my husband is sick of hearing about how much I love your recipes! But he always comments, save this recipe!
    Thank you ?

  47. 5 stars
    This was sooooo good! Was a little skeptical about the mint oil and the yogurt sauce but they complimented the chicken and all the condiments perfectly. Will make this all summer!

  48. 5 stars
    Gahhhhh! So good I almost licked the bowl…okay okay I DID like the bowl. My new go-to recipe for a perfect summertime meal. I roasted my chicken and used couscous as my grain. Again so good and not too heavy. I also added tomatoes to my veggie list.

  49. Loved this too! But made it with chicken breasts which were dry. How long do I roast it in the oven with boneless, skinless chicken thighs cut into pieces?

    1. Hey Abby, for thighs I would add 5-8 minutes cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  50. Made this last week, it was delicious! I love leftover dinner for lunch so I added a little red wine vinegar, salt and pepper to the mint oil. Tossed it with kale, topped it with the chicken. Made an awesome dressing!

  51. 4 stars
    I really enjoyed this recipe. The chicken is wonderful. It was my first time sizzling mint! That was fun!

    I thought the yogurt sauce had too much lemon (and I love lemon) but I guess the amount of juice can really vary per lemon, and mine were large. Haha

    I also added some pickled onions, sweet potato slices, and other delicious sides with this meal, as per the suggestions of a few other commenters! Thanks for the recipe!

  52. 5 stars
    SOOOOOOOO good!!! Made this for Easter…complex layering of flavors! My husband, friend and I loooooooved it!! Thank you!!

  53. 5 stars
    Made this tonight (in a slightly different variation – added sweet potato fries and skipped on the couscous) and it was delicious! Seriously easy and delicious.

    2 small notes:

    For the jalapeno in the yogurt sauce – it just says to seed and half them, and then to combine with the other ingredients. I inferred I should mince the jalapeno, which worked well; although I ended up having a VERY spicy jalapeno so I didn’t use the whole one.

    The other thing I wasn’t sure about was the roasted red pepper. I bought a red bell pepper and roasted it in the oven, but I wasn’t sure if the intention was to include the roasted red peppers you can buy in a jar from the grocery store.

  54. 5 stars
    So good! I already made this twice this week, once with chicken and again with cauliflower florets in place of chicken – both were amazing. I used Israeli couscous instead orzo because I had it on hand and it turned out great. So easy to make and that chicken marinade is going to be my new go-to.

  55. My husband is on a restrictive diet for two mos..I think this recipe would work all except for the yogurt.. could I replace it with coconut milk?

    1. HI there! I recommend coconut milk yogurt or 1 avocado, pureed in place of the yogurt. Please let me know if you have any other questions. Hope you this recipe! Thank you! xTieghan

  56. I just discovered you recently and I am hooked. I sent your link to my kids who are probably around your age, 23 and 26. Anyway I’m going to make this tonight. Looks delish. I wanted to know if those bowls are available for sale anywhere. I need some bowl plates as i only have bowls or plates. I’m eating much more delish since I discovered you, Thank you!

  57. 5 stars
    Read the recipe this morning and couldn’t wait to make it. Ran to the store to get the dill and made it tonight. I used chicken strips and cooked them in my grill pan instead of the skewers (easy-peasy). Roasted some cauliflower and mushrooms along with the bell pepper and everything was delicious as usual. I just love all the amazing flavors your recipes contain. THANK YOU!!!

  58. Hey!
    Forgot the paprika….added pickled onions. Didn’t matter.
    So good. As usual.
    Man we love your recipes.
    Keep it up!

    Take care

  59. 5 stars
    This looks so good! Question – does that calorie information include the orzo you have on the side.

    Also, I just bought your cookbook and am so excited to start cooking with it! Thank you for all your hard work 🙂

    1. HI! The orzo is included in the count. Please let me know if you have any other questions. I hope you love this recipe! And I hope you love the cookbook! Thank you! xTieghan

  60. 5 stars
    I would have to agree with you that recipes like your Lemon Chicken Bowl, just don’t get any easier and more flavorful than this. And I do love that it’s grillin’ time where I live in the Midwest and I can’t wait to try these lovely chicken kabobs on the grill. As always, thanks for sharing.

    1. HI! Yes, the oregano goes in with the marinade. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan