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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 people
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.
Watch the How-To Reel
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!
This post was originally published on April 15, 2019
This dish was unbelievably delish! 100% would recommend! So so healthy, too. The flavors all melded together so wonderfully. Thank you for this inspiration!
Thank you so much McKenna! xTieghan
Absolutely incredible
Thank you so much Rachael! xTieghan
If I don’t have a grill could I cook the chicken in the oven?
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
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!
So happy to hear that! Thank you so much for trying this Pam! xTieghan
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!
Thank you Whit! So happy to hear that! xTieghan
Looks great! Is the jalapeno minced to blend into the yogurt?
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
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 ?
Thank you Kristy! Haha I am so glad you love them and he does too! xTieghan
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!
So amazing! Thank you so much Jill! xTieghan
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.
Haha I love that! Thank you so much for trying this! xTieghan
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?
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
Great work! I might mix and match the toppings with other food throughout the week!
Yes sounds so good! Thank you Anjali! xTieghan
So delicious and refreshing! Great marinade for the chicken even on its own.
Thank you so much Emily! xTieghan
Such delicious bowls and I love the sizzled mint sauce!
Thank you Laura! xTieghan
Loved it
Thank you Yvette! xTieghan
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!
Love to hear that! Thank you Elizabeth! xTieghan