LOADED GREEK CHICKEN BOWL WITH DF TZATZIKI
Fresh, vibrant, packed with flavorful, and nutrient-dense, these loaded Greek chicken bowls with dairy-free tzatziki have become my favorite recipe to make for lunch!
Servings: 4
Ingredients
Potatoes:
- 1 large white sweet potato, cut into wedges
- 3 tablespoons olive or avocado oil
- 1 teaspoon salt
- ¼ teaspoon pepper
Dairy-Free Tzatziki:
- 1 cup plain unsweetened coconut yogurt (or Greek yogurt if not dairy-intolerant)
- ½ large cucumber (use the other half for the cucumber salad)
- 2 teaspoons fresh dill, chopped
- 2 tablespoons lemon juice (about ½ of a large lemon)
- ½ teaspoon salt
Cucumber Tomato Salad:
- ½ large cucumber, diced
- 1 cup cherry tomatoes, diced
- 2 tablespoons red onion chopped
- 1 tablespoon olive oil
- 2 teaspoons red or white wine vinegar
- ½ teaspoon salt
- Pepper to taste
Chicken:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Serve With:
- Mixed greens
- Fresh parsley, chopped
- Fresh dill, chopped
- Fresh lemon juice
- Kalamata olives (optional)
- Crumbled feta (optional)
Instructions
- Preheat the oven to 425°F.
MAKE THE POTATOES:
- Add the sweet wedges to a bowl and toss with about 3 tablespoons of olive or avocado oil and season with the salt and pepper.
- Roast in the preheated oven for 35 minutes, tossing halfway through, until golden brown.
MAKE THE TZATZIKI:
- While the sweet potatoes roast, shred the halved cucumber and squeeze out the liquid from the shredded cucumber using a cheesecloth or nut milk bag. Add to a medium-sized bowl.
- To the same mixing bowl, add the coconut yogurt, fresh dill, lemon juice, and salt and stir to combine.
MAKE THE SALAD:
- Make the cucumber tomato salad by chopping the remaining half of the cucumber. Add to a small bowl with the cherry tomatoes, red onion, olive oil, wine vinegar, salt, and a few grinds of fresh pepper. Stir to combine.
MAKE THE CHICKEN:
- Season the cubed chicken with the salt, pepper, paprika, garlic powder, onion powder, dried oregano, and dried parsley. Toss to coat.
- Heat a tablespoon of cooking oil in a large nonstick skillet over medium heat.
- Add the chicken to the skillet and cook for about 4 minutes undisturbed. Flip and cook for another 3 minutes, or until all the pieces are cooked through.
ASSEMBLE:
- Add mixed greens to serving bowls along with the roasted sweet potato wedges, chicken, cucumber tomato salad, a large dollop of dairy-free tzatziki, fresh dill, parsley, and a squeeze of lemon.
- ENJOY!
Notes
This is a great meal to make ahead for quick weekday lunches. I’d suggest keeping each component in separate storage or meal prep containers. Then when you’re ready to eat, add everything to a bowl. If you’re bringing this to the office or school, you can assemble the morning you’re headed out and keep the tzatziki in its own little container to avoid everything from getting too soggy.
Nutrition
Calories: 363kcal | Carbohydrates: 19g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1942mg | Potassium: 923mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8479IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 2mg