Delicious potatoes, chicken souvlaki and Greek salad all combined into a delicious flavour bomb of a bowl. The whole family agrees – it’s collectively our favourite dish ever.
Greek Bowl
4
servingsIngredients
- For the chicken souvlaki:
6 cloves garlic, pressed
Juice of 1 lemon, freshly squeezed
2 tsp kosher salt
1 tsp black pepper
1 tsp rosemary, dried
1 tsp thyme, dried
1 TBSP oregano
1/4 cup olive oil
2 lbs boneless skinless chicken thighs
- For the potatoes:
4 medium Russet potatoes, peeled and cubed into 1-inch chunks
Pinch of salt
Splash of Olive oil
- For the dressing:
Juice of 1 lemon, freshly squeezed
1/4 cup red wine vinegar
1/4 cup olive oil
salt and pepper to taste
2 tsp dried oregano or 2 TBSP fresh chopped oregano
1/4 cup chopped parsley leaves
- For the salad:
2 cups tomatoes (cherry or Roma will do)
1 English cucumber, cubed
1/2 red onion, sliced
1 cup prepared tzatziki or Greek yogurt, for serving
1 cup feta cheese, cubed or crumbled
Kalamata Olives
Box of mixed greens
Directions
- To a large container or large resealable bag add all the ingredients (except chicken) for the souvlaki. Mix them well. Add chicken, ensure to massage it to combine with the marinade. Refrigerate for at least 6 hours or overnight.
- Preheat the oven to 475F. Line a baking half sheet with aluminum foil and grease it with oil.
- Add potatoes to the bag with chicken. Add some more salt and olive oil and mix everything well. Transfer the chicken and potatoes to prepared baking sheet and bake in preheated oven until the chicken is cooked through – about 36 minutes. Remove the chicken, chop it into small bites and set aside covered. Continue cooking potatoes for another 15 minutes or so until cooked through, tender and crusty.
- Combine all of the dressing ingredients together.
- In a large bowl, combine cucumbers, tomatoes, red onions, feta, olives, chicken, potatoes and top with the dressing. Mix well.
- Grab bowls, add some greens and top with the chicken, potato and vegetable mixture. Drizzle with tzatziki and serve.
