Next Post
Berry and Cream Cheese Croissant French Toast Bake.
This post may contain affiliate links, please see our privacy policy for details.
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!
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.
Last 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?
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.
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.
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!
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
Servings: 6
Calories Per Serving: 1266 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
These were fantastic! Another 5 star Tieghan! Your recipes are revitalizing my 26 years of feeding the fam! Thank you! Xo Betsey
Thank you so much Betsey! I am so glad you are enjoying my recipes! xTieghan
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.
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
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 ??
Awh that is so great! Thank you so much K! xTieghan
Hi I have some pork loin. Could I substitute the pork for the chicken?
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
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!!!
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!!!
Thank you Kirti! I hope you LOVE the book!! xTieghan
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!
I am so glad you have been loving this Sophia! Thank you so much!! xTieghan
This is the beginning of fall in NY and this recipe was wonderful. The photo was amazing.Thank you for sharing!!!
Thank you Phyllis!
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!
You are too sweet! I am so glad you have been loving my recipes, Sue! Thank you so much for all the support! xTieghan
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.
I am so glad this turned out so amazing for you, Helen! Thank you so much for trying this! xTieghan
My fussy men loved it!! Delicious, FLAVORFUL and EASY to throw together. Made it on a Monday 😉
I love to hear that!! Thank you so much Cheri! xTieghan
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.
Thank you so much Julia! xTieghan
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!
Ah that is too great! Thank you so much Athena! xTieghan
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.
Thank you so much Lori! xTieghan
So good!! Made it for dinner tonight!
Thank you so much Stacy! xTieghan