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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!
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!
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!
Thank you so much Ashley! Sounds like an amazing meal! xTieghan
Made these for dinner – used cauliflower rice instead of normal rice just to bump up the veggies. Super easy and super tasty – so good!!
Thank you so much L! That is really great! xTieghan
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?
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
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.
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
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!
Thank you so much Jess! I am really glad this recipe turned out so well for you! xTieghan
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.
Thank you so much Kim!! xTieghan
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.
Hi Laura! Thank you for trying this! I am really glad this one turned out well for you! xTieghan
Is it a dealbreaker if I don’t have access to fresh mint or any of the herbs used for the sauce?
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
Thank you so much Emily! xTieghan
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… 🙂
Hi Christina! I am glad this still turned out so well for you! Thank you! xTieghan
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.
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
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!
Hi Margaret! It should last up to a week! I am so glad you enjoyed this! xTieghan
The chicken was delicious – marinated for a few hours and grilled it – wonderful. Had sour cream instead of yogurt and it worked – great meal
Amazing! I am glad this worked out so well for you, Marta! Thank you for trying it! xTieghan
Hi! Can I make This with salmon and or tofu?
Hi Molly! Yes, of course! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
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.
That is so amazing to hear! Thank you so much Leah! xTieghan