Description
Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce combine tender, juicy grilled chicken marinated in Mediterranean spices with a vibrant yogurt sauce featuring fresh herbs and zesty lemon. Served over orzo or couscous and loaded with veggies, feta, and a sizzle of minty olive oil, this colorful meal is a delicious and balanced main course perfect for weeknights or entertaining.
Ingredients
For the Chicken
- 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, to taste
For Serving
- 2–3 cups cooked orzo or couscous
- 1 roasted red pepper, sliced
- 8 ounces feta cheese, cubed or crumbled
- Sliced avocado, Persian cucumbers, olives, and basil
For the Sizzled Mint Goddess Sauce
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh mint, chopped
- 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, to taste
Instructions
- Marinate the Chicken: In a gallon-size zip top bag, combine the chicken, olive oil, balsamic vinegar, smoked paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of kosher salt. Seal the bag and toss well to coat the chicken. Let it marinate for at least 15 minutes, or refrigerate it overnight for the best flavor infusion.
- Sizzle the Mint for Sauce: Heat the 1/4 cup olive oil in a small skillet over medium heat until shimmering. Remove from the heat and immediately stir in the chopped fresh mint. The mint will sizzle and perfume the oil; set this mixture aside to cool.
- Make the Yogurt Sauce: In a medium bowl, mix together the Greek yogurt, chopped basil (or parsley), lemon juice, jalapeño, cumin, and a pinch of kosher salt. Stir to combine, then set aside for the flavors to meld.
- Prepare and Cook the Chicken: Preheat your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces onto skewers for easy handling and even cooking. Alternatively, you can arrange the chicken pieces on a baking sheet and roast in the oven at 400°F (200°C) for 20-30 minutes until cooked through and lightly browned.
- Grill or Roast the Chicken: Place the skewers on the grill and cook, turning occasionally, for 10-12 minutes in total until the chicken is lightly charred on the outside and fully cooked inside. If roasting, turn the pieces halfway through to ensure even browning.
- Assemble the Bowls: To serve, spread a layer of the goddess yogurt sauce onto each plate and drizzle with the sizzled mint oil. Top with cooked orzo or couscous, add roasted red pepper slices, feta cubes, avocado, sliced cucumbers, olives, and fresh basil. Finally, add the warm grilled chicken and garnish with additional herbs if desired. Enjoy!
Notes
- You can marinate the chicken up to 24 hours in advance for deeper flavor.
- To make it gluten-free, swap the orzo or couscous for quinoa or rice.
- The yogurt sauce can be prepared up to 3 days ahead and stored in the refrigerator.
- For extra crunch, top with toasted pine nuts or slivered almonds.
- If you prefer less heat, omit the jalapeño from the goddess sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 1266 kcal
- Sugar: 7g
- Sodium: 1050mg
- Fat: 56g
- Saturated Fat: 17g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 99g
- Fiber: 7g
- Protein: 86g
- Cholesterol: 217mg
