Fresh, vibrant, and packed with flavorful, nutrient-dense, these loaded Greek chicken bowls with dairy-free tzatziki have become my favorite recipe to make for lunch!


  • 1 large white sweet potato cut into wedges
  • 4 tbsp olive or avocado oil for cooking divided
  • salt and pepper to season
  • 1 lb chicken breast cut into bite-sized pieces
  • 1/2 tsp each: paprika, garlic powder, onion powder, dried oregano, dried parsley
  • 1 cup plain unsweetened coconut yogurt (or Greek yogurt if not dairy-intolerant)
  • 1 large cucumber halved
  • 1 cup cherry tomatoes diced
  • 2 tbsp red onion chopped
  • 1 tbsp olive oil
  • 2 tsp red or white wine vinegar
  • 2 tsp fresh dill chopped
  • 2 tbsp lemon juice about 1/2 a large lemon
Serve with:
  • mixed greens
  • fresh parsley
  • fresh dill
  • fresh lemon juice


  • Preheat your oven to 425
  • Add your sweet wedges to a bowl and toss with about 3 tbsp olive or avocado oil and season with 1 tsp of salt and 1/4 tsp pepper
  • Roast in your preheated oven for 35 minutes, tossing halfway through, until golden brown
  • While the sweet potatoes roast, make your dairy-free tzatziki by first shredding one half of your cucumber and the squeezing the juice from the shredded cucumber
  • To a small mixing bowl, add your coconut yogurt, shredded cucumber, fresh dill, lemon juice, and about 1/2 tsp salt and stir to combine
  • Make your cucumber tomato salad by chopping your remaining half cucumber and adding to a small bowl with your cherry tomatoes, red onion, olive oil, wine vinegar, about 1/2 tsp salt, and a few grinds of fresh pepper and stir to combine
  • Season your cubed chicken with about 1 tsp salt, 1/2 tsp pepper, and your spices and toss to coat
  • Heat a tbsp of cooking oil in a large nonstick skillet over medium heat
  • Add your chicken to the skillet and cook for about 4 minutes undisturbed and flip and cook for another 3 minutes
  • To assemble, add mixed greens to your serving bowls along with your sweet potato wedges, chicken, cucumber tomato salad, a large dollop of dairy-free tzatziki, fresh dill and parsley and a squeeze of lemon
  • Enjoy!

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