Greek Chicken Power Bowls
A wholesome meal featuring juicy grilled chicken, roasted sweet potatoes, and a refreshing tzatziki sauce made from coconut yogurt, perfect for busy weeknight dinners.
Ingredients
For the Base
- 2 pieces chicken breasts You can substitute with chicken thighs for a juicier option.
- 2 medium sweet potatoes Regular potatoes or butternut squash can be good substitutes.
- 4 cups mixed greens Spinach or kale work well as substitutes.
- 1 piece cucumber Grated for tzatziki.
- 1 cup cherry tomatoes Consider using a variety of colored tomatoes for extra visual appeal.
For the Sauce
- 1 cup coconut yogurt Greek yogurt can be used for a creamier sauce.
- 1 tablespoon lemon juice Adjust to taste.
- 1-2 cloves garlic (minced) Fresh herbs can be added.
- Salt and pepper to taste Always taste your tzatziki before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This will prepare your oven for roasting the sweet potatoes.
- Cut the sweet potatoes into wedges. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- While the sweet potatoes are roasting, season the chicken breasts with salt, pepper, and minced garlic. Cook them in a skillet or grill until the internal temperature reaches 165°F (75°C). This should take about 6-7 minutes per side.
Making the Tzatziki
- In a bowl, combine the coconut yogurt, grated cucumber, lemon juice, minced garlic, salt, and fresh herbs (if using) to make the tzatziki sauce. Mix well until all ingredients are blended.
Assembly
- To assemble, place a scoop of mixed greens at the base of each bowl. Add roasted sweet potato wedges, sliced chicken, and top with cucumber and tomato salad. Drizzle generously with the tzatziki sauce and enjoy!
Notes
Pro tips include letting the chicken rest after cooking to retain its juices, using a meat thermometer to ensure chicken is cooked properly, and not overcrowding the baking sheet with sweet potatoes.