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Homemade Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce. recipe photo
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Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce.

Tender lemon-marinated chicken served over orzo or couscous with feta, roasted pepper, avocado, cucumbers, olives, and a bright mint-yogurt sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts cut into bite-size chunks
  • 3 tablespoons extra virgin olive oil for marinade
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons smoked paprika
  • 2 tablespoons fresh oregano chopped (or 1 tablespoon dried oregano)
  • 1 small shallot chopped
  • 2 cloves garlic minced or grated
  • 1 lemon zest and juice
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper to taste
  • 2-3 cups cooked orzo or couscous for serving
  • 1 roasted red pepper sliced
  • 8 ounces feta cheese cubed or crumbled
  • sliced avocado, Persian cucumbers, olives, and basil for serving
  • 1/4 cup extra virgin olive oil for mint oil
  • 1 tablespoon fresh mint chopped
  • 1 cup plain Greek yogurt
  • 1/2 cup fresh basil or parsley chopped
  • lemon juice juice from 1 lemon (for yogurt sauce)
  • 1 jalapeño halved and seeded
  • 1 teaspoon cumin
  • kosher salt to taste (for yogurt sauce)

Instructions

  • In a large zip-top bag or bowl, combine the chicken chunks, 3 tablespoons olive oil, balsamic vinegar, smoked paprika, chopped oregano, chopped shallot, minced garlic, lemon zest, lemon juice, crushed red pepper flakes, and a large pinch of kosher salt and some black pepper; seal and marinate at room temperature 15 minutes or refrigerate up to overnight.
  • While the chicken marinates, make the mint oil: heat 1/4 cup olive oil in a small skillet over medium heat until shimmering, remove from heat, stir in the chopped mint so it sizzles, then set aside to cool.
  • Make the yogurt sauce by stirring the Greek yogurt, chopped basil or parsley, juice of 1 lemon, halved and seeded jalapeño, 1 teaspoon cumin, and a pinch of salt together in a medium bowl until smooth.
  • Prepare your grill, grill pan, or skillet over medium-high heat. Thread marinated chicken onto skewers if using, or leave loose for pan-roasting; you can also roast the chicken in a 400°F (200°C) oven for 20–30 minutes.
  • Grill or cook the chicken, turning occasionally, until lightly charred and cooked through, about 10–12 minutes total depending on piece size (internal temperature 165°F / 74°C).
  • To assemble bowls, spread some yogurt sauce on each plate and drizzle with the mint oil. Divide the cooked orzo or couscous among bowls, then top with roasted red pepper, feta, sliced avocado, Persian cucumbers, olives, and the cooked chicken. Garnish with basil and serve.

Equipment

  • gallon-size zip-top bag or bowl for marinating
  • Small Skillet
  • Medium Bowl
  • grill, grill pan, or skillet
  • skewers (optional)
  • Knife and cutting board

Notes

  • Marinate chicken up to overnight for more flavor.
  • Adjust jalapeño amount to control heat.
  • Use either orzo or couscous based on preference.
  • Mint oil is made by briefly heating oil, then adding mint off heat.