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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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.
Hey Alexandra,
Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan
A recipe I keep coming back to again and again!! So delicious and easy. I normally sub the orzo for a cold quinoa salad!
Hey Sam,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
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.
Hey Rachel,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Hi! Where does the parsley go? It’s not in the recipe or the video – just mixed in w the mint?
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
My family loved this! What a gorgeous combination of flavors. Thank you!
Thank you so much Lesley! xTieghan
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!!
Thank you so much Kristin! xTieghan
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
Thank you Lydia!! I am so glad this turned out so well for you! xTieghan
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!
Thank you so much Nicolette!! I am really glad this recipe turned out so amazing for you! xTieghan
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!
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
Should the jalepeno be diced for the yogurt sauce? It just says halved in the recipe. Thank you!
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
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!!!
Thank you so much Kristen!! I am really glad this turned out so well for you! xTieghan
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!
Love that!! Thank you so much for trying this recipe, Julie!! I am really glad this turned out so well for you! xTieghan
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!
Thank you so much Kelly!! I am really glad this turned out so well for you! xTieghan
This is one of my favorite meals! The mint goddess sauce is spectacular. I would seriously put that sauce on everything!
Thank you so much Kari! xTieghan
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.
Sounds amazing! I am so glad this recipe turned out so well for you, Erin! xTieghan