Name: Greek chicken and potato bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken thighs, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1/2 medium zucchini, cut into half-moons; 2 tsp extra virgin olive oil; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/3 cup fat-free Greek yogurt; 1 1/2 tsp lemon juice; 1 clove garlic, minced; 1/4 tsp dried dill

Nutrition

Per serving

492 calories

Protein: 40g; 32% of calories
Carbs: 38g; 31% of calories
Fat: 21g; 38% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of salt. Spread them in a single layer and roast for 15 minutes.
In a bowl, toss the chicken and zucchini with the remaining olive oil, dried oregano, garlic powder, half the remaining salt, and half the black pepper until evenly coated.
When the potatoes are done, add the chicken and zucchini mixture to the same sheet pan, tossing to combine. Spread in a single layer and roast for 15 to 18 minutes, flipping once halfway through, until the potatoes are tender and the chicken is opaque. Done when opaque in the center, 165°F.
While the mixture roasts, whisk the Greek yogurt, half the lemon juice, minced garlic, and dried dill with the remaining salt and pepper in a small bowl.
Spoon the herbed yogurt into the bottom of a shallow bowl. Top with the roasted chicken and vegetables, and finish with a drizzle of the remaining lemon juice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes