Greek Style Chicken Bowl
Dive into a vibrant Greek Style Chicken Bowl that promises a burst of flavor in every bite! This dish showcases succulent marinated chicken thighs paired with crispy roasted baby potatoes and a creamy, tangy Greek yogurt sauce, all topped with a refreshing medley of fresh vegetables. Perfect for a quick weeknight dinner or a satisfying meal prep option, this bowl is sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 500g baby potatoes (17.6 oz)
- 100g cherry tomatoes (3.53 oz)
- 1/2 whole cucumber (grated - make sure squeeze the water out)
- 1/2 cucumber
- 3 garlic cloves (minced)
- 2 garlic cloves (minced)
- 2 tsp garlic granules (10 ml)
- Juice of half lemon
- 1 tbsp lemon juice (15 ml)
- 1 tsp pepper (5 ml)
- 1 red onion
🥩Meat & Seafood(1)
- 5 chicken thighs
🥛Dairy & Eggs(1)
- 50g feta (1.76 oz)
🫙Pantry Staples(1)
- Glug of olive oil
🧂Spices & Seasonings(9)
- 1 tsp black pepper (5 ml)
- 1.5 tsp Cumin (7.5 ml)
- 1 tsp dried rosemary (5 ml)
- 1 tbsp fresh dill (15 ml)
- 1 tsp oregano (5 ml)
- 1 tbsp oregano (15 ml)
- 1.5 tsp paprika (7.5 ml)
- 1 tsp salt (5 ml)
- 2 tsp sumac (10 ml)
📦Other(2)
- 2 tbsp Greek yoghurt (plain) (30 ml)
- 100ml Greek yoghurt (3.38 fl oz)
Nutrition (per serving)
Calories
449
Protein
33g
Carbs
28g
Fat
23g
👨🍳 Instructions
- 1
Cook your chicken for 15 minutes in the oven at 200 degrees Celsius, then grill for a few minutes to crisp.
- 2
Add potatoes to the air fryer and cook at 180 degrees Celsius for 30 minutes.
- 3
Once ready, serve with yogurt and salad.
💡 Pro Tips
- ✓Mix your Greek yogurt marinade and apply it 2-4 hours before cooking because lactic acid in yogurt denatures proteins at the surface, creating a moisture-barrier that reduces water loss during cooking by up to 25%.timing2-4 hours marinating time
- ✓Increase oven temperature to 220°C (425°F) for the initial 15-minute cook instead of 200°C, then finish with 2-3 minutes high-heat grilling to reach 74°C internal temp while allowing the yogurt-spice crust to develop a Maillard reaction crust without drying the thigh meat.technique220°C, then high-heat grilling for 2-3 minutes; target 74°C internal
- ✓Bloom your cumin, paprika, and oregano in a dry pan for 30-45 seconds before adding yogurt because dry-roasting releases volatile aromatics trapped in seed cell walls, increasing perceived flavor intensity by 40-60%.technique30-45 seconds dry bloom
- ✓Toss potatoes with 1.5 tbsp oil and salt to 0.8-1% by weight before air frying, as this creates a conductive layer that accelerates Maillard browning and reduces cook time from 30 to 22-24 minutes at 180°C.ingredient0.8-1% salt by weight; 22-24 minutes at 180°C
- ✓Add lemon juice to yogurt sauce just before serving, not during marinating, because citric acid denatures yogurt proteins and causes separation if left longer than 30 minutes.timingAdd within 30 minutes of serving
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Greek Style Chicken Bowl
Dive into a vibrant Greek Style Chicken Bowl that promises a burst of flavor in every bite! This dish showcases succulent marinated chicken thighs paired with crispy roasted baby potatoes and a creamy, tangy Greek yogurt sauce, all topped with a refreshing medley of fresh vegetables. Perfect for a quick weeknight dinner or a satisfying meal prep option, this bowl is sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 500g baby potatoes (17.6 oz)
- 100g cherry tomatoes (3.53 oz)
- 1/2 whole cucumber (grated - make sure squeeze the water out)
- 1/2 cucumber
- 3 garlic cloves (minced)
- 2 garlic cloves (minced)
- 2 tsp garlic granules (10 ml)
- Juice of half lemon
- 1 tbsp lemon juice (15 ml)
- 1 tsp pepper (5 ml)
- 1 red onion
🥩Meat & Seafood(1)
- 5 chicken thighs
🥛Dairy & Eggs(1)
- 50g feta (1.76 oz)
🫙Pantry Staples(1)
- Glug of olive oil
🧂Spices & Seasonings(9)
- 1 tsp black pepper (5 ml)
- 1.5 tsp Cumin (7.5 ml)
- 1 tsp dried rosemary (5 ml)
- 1 tbsp fresh dill (15 ml)
- 1 tsp oregano (5 ml)
- 1 tbsp oregano (15 ml)
- 1.5 tsp paprika (7.5 ml)
- 1 tsp salt (5 ml)
- 2 tsp sumac (10 ml)
📦Other(2)
- 2 tbsp Greek yoghurt (plain) (30 ml)
- 100ml Greek yoghurt (3.38 fl oz)
Nutrition (per serving)
Calories
449
Protein
33g
Carbs
28g
Fat
23g
👨🍳 Instructions
- 1
Cook your chicken for 15 minutes in the oven at 200 degrees Celsius, then grill for a few minutes to crisp.
- 2
Add potatoes to the air fryer and cook at 180 degrees Celsius for 30 minutes.
- 3
Once ready, serve with yogurt and salad.
💡 Pro Tips
- ✓Mix your Greek yogurt marinade and apply it 2-4 hours before cooking because lactic acid in yogurt denatures proteins at the surface, creating a moisture-barrier that reduces water loss during cooking by up to 25%.timing2-4 hours marinating time
- ✓Increase oven temperature to 220°C (425°F) for the initial 15-minute cook instead of 200°C, then finish with 2-3 minutes high-heat grilling to reach 74°C internal temp while allowing the yogurt-spice crust to develop a Maillard reaction crust without drying the thigh meat.technique220°C, then high-heat grilling for 2-3 minutes; target 74°C internal
- ✓Bloom your cumin, paprika, and oregano in a dry pan for 30-45 seconds before adding yogurt because dry-roasting releases volatile aromatics trapped in seed cell walls, increasing perceived flavor intensity by 40-60%.technique30-45 seconds dry bloom
- ✓Toss potatoes with 1.5 tbsp oil and salt to 0.8-1% by weight before air frying, as this creates a conductive layer that accelerates Maillard browning and reduces cook time from 30 to 22-24 minutes at 180°C.ingredient0.8-1% salt by weight; 22-24 minutes at 180°C
- ✓Add lemon juice to yogurt sauce just before serving, not during marinating, because citric acid denatures yogurt proteins and causes separation if left longer than 30 minutes.timingAdd within 30 minutes of serving