Name: Greek chicken and potato bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 8 oz red potatoes, cut into 1-inch pieces; 2 1/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, diced; 1/2 cup nonfat Greek yogurt; 1 clove garlic, minced; 1/2 tsp dried dill

Nutrition

Per serving

564 calories

Protein: 59g; 41% of calories
Carbs: 53g; 37% of calories
Fat: 14g; 23% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, toss the chicken, potatoes, half the olive oil, half the lemon juice, the dried basil, half the oregano, and half the salt and pepper.
Spread the chicken and potatoes onto a half-sheet pan. Roast for 15 minutes.
Toss the zucchini and red bell pepper with the remaining olive oil, oregano, salt, and pepper. When the 15 minutes are up, add the vegetables to the sheet pan and roast for 15 minutes more. Done when chicken is 165°F and opaque in the center, and potatoes are tender.
While the food roasts, whisk the Greek yogurt, minced garlic, dried dill, and remaining lemon juice in a small bowl.
Transfer the roasted chicken, potatoes, and vegetables to a plate and serve with the yogurt sauce on the side.

Nutrition

Ingredients

Instructions

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