There’s something deeply satisfying about a meal that’s both nourishing and packed with vibrant flavors. The Loaded Greek Chicken Bowl with Dairy-Free Tzatziki isn’t just a recipe; it’s an invitation to experience the sunny shores of the Mediterranean, one delicious bite at a time. Imagine a bowl filled with juicy, seasoned chicken, perfectly roasted sweet potato wedges, crisp greens, and a zesty cucumber-tomato salad, all brought together with a dollop of creamy, dairy-free tzatziki sauce. It’s comfort food, Mediterranean style!
Greek cuisine is all about balance: the perfect combination of fresh vegetables, bold herbs, lean proteins, and rich, tangy flavors. This dish channels that philosophy beautifully, using wholesome, nutrient-dense ingredients to create a meal that’s as good for your body as it is for your taste buds. Whether you’re looking for a family dinner, a hearty lunch, or even a meal prep option for busy weeks, this Greek Chicken Bowl has you covered. Plus, it’s entirely customizable, making it ideal for accommodating different tastes or dietary preferences.
Let’s dive into the recipe that will have you dreaming of ocean breezes and olive groves.
Why You’ll Love This Recipe
- Packed with Freshness: Each ingredient bursts with vibrant flavors, from the juicy chicken to the tangy dairy-free tzatziki. It’s like summer in a bowl, no matter the season.
- Nutritious and Balanced: Loaded with lean protein, fiber-rich veggies, and healthy fats, this dish keeps you fueled and satisfied.
- Perfectly Customizable: Make it your own by swapping or adding ingredients—this recipe is a canvas for your creativity.
- Meal Prep Friendly: Roast, mix, and chop everything ahead of time for quick assembly throughout the week.
Ingredients You’ll Need
For the Potatoes:
- 1 large white sweet potato, cut into wedges
- 3 tablespoons olive or avocado oil
- 1 teaspoon salt
- ¼ teaspoon pepper
For the Dairy-Free Tzatziki:
- 1 cup plain unsweetened coconut yogurt
- ½ large cucumber
- 2 teaspoons fresh dill, chopped
- 2 tablespoons lemon juice (about ½ of a large lemon)
- ½ teaspoon salt
For the 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
For the Chicken:
- 1 pound boneless, skinless 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
For Serving:
- Mixed greens
- Fresh parsley, chopped
- Fresh dill, chopped
- Fresh lemon juice
- Kalamata olives (optional)
- Crumbled dairy-free feta (optional)
How to Make Loaded Greek Chicken Bowl
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C). This ensures the sweet potatoes roast evenly, developing that crispy exterior and tender interior we all love. Slice the sweet potato into even wedges—uniform size is key for consistent cooking. In a bowl, toss the wedges with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet, ensuring they aren’t crowded, as this will help them roast instead of steam.
Pop the tray into the oven and roast for about 35 minutes, flipping halfway through. The result? Sweet potatoes with caramelized edges that add a hint of natural sweetness to your bowl. Once done, set them aside.
Step 2: Make the Dairy-Free Tzatziki
While the potatoes roast, focus on your creamy dairy-free tzatziki. Grate half of a large cucumber using a box grater. To avoid watery sauce, squeeze out the excess liquid using a cheesecloth or nut milk bag. Combine the cucumber with coconut yogurt, fresh dill, lemon juice, and salt in a mixing bowl. Stir until smooth and creamy. Let the sauce sit for a bit to allow the flavors to meld.
Step 3: Prepare the Salad
For the salad, dice the remaining cucumber and cherry tomatoes into bite-sized pieces. Add these to a bowl along with finely chopped red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss well to coat the veggies evenly. Set the salad aside—it’s fresh, tangy, and the perfect counterpart to the warm, savory elements of this bowl.
Step 4: Cook the Chicken
Season the chicken pieces with a blend of salt, pepper, paprika, garlic powder, onion powder, dried oregano, and parsley. Heat a large skillet over medium-high heat and drizzle with olive oil. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes. The aroma of those Mediterranean spices will fill your kitchen, making it hard to wait for the finished product!
Step 5: Assemble the Bowl
Now comes the fun part—assembling your Greek Chicken Bowl. Start with a base of mixed greens. Add a generous scoop of roasted sweet potatoes, a portion of the cucumber-tomato salad, and the chicken. Dollop the tzatziki on top, sprinkle with fresh parsley and dill, and finish with a squeeze of lemon juice. If you’re feeling fancy, toss in some Kalamata olives or dairy-free feta for extra flavor.
Helpful Tips
- Use Fresh Herbs: Fresh dill and parsley are key to achieving that authentic Greek flavor.
- Meal Prep: Double the recipe to have all the components ready for easy lunches or dinners throughout the week.
- Texture Matters: For the ultimate eating experience, aim for a mix of textures—crispy potatoes, juicy chicken, and creamy tzatziki.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free
Notes
- Swap sweet potatoes with regular potatoes or another starchy vegetable if preferred.
- Use any non-dairy yogurt for the tzatziki, but coconut yogurt works best for creaminess.
Nutritional Information (per serving)
- Calories: 380
- Protein: 32g
- Carbs: 18g
- Fat: 16g
Frequently Asked Questions
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken works well for an even quicker option.
How long will the components keep?
Store the chicken, potatoes, and salad in separate airtight containers in the fridge for up to 4 days. Tzatziki will keep for about 3 days.
What can I serve alongside this bowl?
A side of warm pita bread or a simple quinoa salad pairs beautifully.
Storage Instructions
- Fridge: Store all components separately in airtight containers to maintain freshness.
- Reheat: Warm the chicken and potatoes in a skillet or microwave before assembling. Serve the salad and tzatziki cold.
Related Recipes
If you enjoyed this bowl, try these Mediterranean-inspired recipes:
Conclusion
The Loaded Greek Chicken Bowl with Dairy-Free Tzatziki is a feast for the senses and the soul. Its bold flavors, nourishing ingredients, and vibrant colors make it a standout dish for any occasion. Whether you’re a seasoned cook or just starting out, this recipe will transport your kitchen to the Mediterranean with every bite. Enjoy.
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Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
Description
There’s something deeply satisfying about a meal that’s both nourishing and packed with vibrant flavors. The Loaded Greek Chicken Bowl with Dairy-Free Tzatziki isn’t just a recipe; it’s an invitation to experience the sunny shores of the Mediterranean, one delicious bite at a time. Imagine a bowl filled with juicy, seasoned chicken, perfectly roasted sweet potato wedges, crisp greens, and a zesty cucumber-tomato salad, all brought together with a dollop of creamy, dairy-free tzatziki sauce. It’s comfort food, Mediterranean style!
Greek cuisine is all about balance: the perfect combination of fresh vegetables, bold herbs, lean proteins, and rich, tangy flavors. This dish channels that philosophy beautifully, using wholesome, nutrient-dense ingredients to create a meal that’s as good for your body as it is for your taste buds. Whether you’re looking for a family dinner, a hearty lunch, or even a meal prep option for busy weeks, this Greek Chicken Bowl has you covered. Plus, it’s entirely customizable, making it ideal for accommodating different tastes or dietary preferences.
Let’s dive into the recipe that will have you dreaming of ocean breezes and olive groves.
Ingredients
For the Potatoes:
- 1 large white sweet potato, cut into wedges
- 3 tablespoons olive or avocado oil
- 1 teaspoon salt
- ¼ teaspoon pepper
For the Dairy-Free Tzatziki:
- 1 cup plain unsweetened coconut yogurt
- ½ large cucumber
- 2 teaspoons fresh dill, chopped
- 2 tablespoons lemon juice (about ½ of a large lemon)
- ½ teaspoon salt
For the 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
For the Chicken:
- 1 pound boneless, skinless 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
For Serving:
- Mixed greens
- Fresh parsley, chopped
- Fresh dill, chopped
- Fresh lemon juice
- Kalamata olives (optional)
- Crumbled dairy-free feta (optional)
Instructions
Start by preheating your oven to 425°F (220°C). This ensures the sweet potatoes roast evenly, developing that crispy exterior and tender interior we all love. Slice the sweet potato into even wedges—uniform size is key for consistent cooking. In a bowl, toss the wedges with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet, ensuring they aren’t crowded, as this will help them roast instead of steam.
Pop the tray into the oven and roast for about 35 minutes, flipping halfway through. The result? Sweet potatoes with caramelized edges that add a hint of natural sweetness to your bowl. Once done, set them aside.
Step 2: Make the Dairy-Free Tzatziki
While the potatoes roast, focus on your creamy dairy-free tzatziki. Grate half of a large cucumber using a box grater. To avoid watery sauce, squeeze out the excess liquid using a cheesecloth or nut milk bag. Combine the cucumber with coconut yogurt, fresh dill, lemon juice, and salt in a mixing bowl. Stir until smooth and creamy. Let the sauce sit for a bit to allow the flavors to meld.
Step 3: Prepare the Salad
For the salad, dice the remaining cucumber and cherry tomatoes into bite-sized pieces. Add these to a bowl along with finely chopped red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss well to coat the veggies evenly. Set the salad aside—it’s fresh, tangy, and the perfect counterpart to the warm, savory elements of this bowl.
Step 4: Cook the Chicken
Season the chicken pieces with a blend of salt, pepper, paprika, garlic powder, onion powder, dried oregano, and parsley. Heat a large skillet over medium-high heat and drizzle with olive oil. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes. The aroma of those Mediterranean spices will fill your kitchen, making it hard to wait for the finished product!
Step 5: Assemble the Bowl
Now comes the fun part—assembling your Greek Chicken Bowl. Start with a base of mixed greens. Add a generous scoop of roasted sweet potatoes, a portion of the cucumber-tomato salad, and the chicken. Dollop the tzatziki on top, sprinkle with fresh parsley and dill, and finish with a squeeze of lemon juice. If you’re feeling fancy, toss in some Kalamata olives or dairy-free feta for extra flavor.
Notes
- Swap sweet potatoes with regular potatoes or another starchy vegetable if preferred.
- Use any non-dairy yogurt for the tzatziki, but coconut yogurt works best for creaminess.
