Chicken Bowl with Roasted Potatoes & Fresh Yogurt Dip
This chicken bowl combines juicy herb-marinated chicken, crispy golden roasted potatoes, and a cooling fresh yogurt dip. It’s a balanced Mediterranean-inspired meal with protein, carbs, and freshness in every bite.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes
Servings:4
Ingredients
For the chicken:
500g (1 lb) boneless chicken thighs or breasts
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
½ tsp smoked paprika
½ tsp cumin
1 tsp salt
½ tsp black pepper
For the roasted potatoes:
500g (1 lb) baby potatoes (or regular, cubed)
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
For the fresh yogurt dip:
1 cup Greek yogurt
1 small cucumber, grated & squeezed dry
2 garlic cloves, finely minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or parsley, chopped
Salt & pepper, to taste
For serving (optional add-ins):
Cherry tomatoes, halved
Sliced cucumbers
Fresh parsley or mint
Crumbled feta cheese
Warm pita or flatbread
Instructions
Marinate the chicken:
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
Coat chicken well, cover, and marinate for at least 30 minutes (up to 2 hours).
Roast the potatoes:
Preheat oven to 220°C (425°F).
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes until golden and crispy, flipping halfway.
Cook the chicken:
Heat grill pan or skillet over medium-high.
Cook chicken 5–6 minutes per side (depending on thickness) until cooked through and nicely charred.
Rest 5 minutes, then slice.
Make the yogurt dip:
In a bowl, mix yogurt, cucumber, garlic, olive oil, lemon juice, dill/parsley, salt, and pepper. Chill until serving.
Assemble the bowls:
Start with a base of roasted potatoes.
Add sliced chicken and fresh veggies (tomatoes, cucumber, herbs).
Serve with a generous scoop of yogurt dip and optional pita/feta.
Notes & Tips
Swap potatoes for sweet potatoes for a different flavor.
Make extra yogurt dip — it’s perfect as a sauce for pita or grilled veggies.
If you want more crunch, add roasted chickpeas on top.
Frequently Asked Questions
Q: Can I make this ahead?
Yes—store chicken, potatoes, and yogurt dip separately in the fridge for 3–4 days. Assemble bowls fresh before eating.
Q: Can I air fry the potatoes?
Absolutely! Air fry at 200°C (400°F) for 15–18 minutes, shaking halfway.
Q: Can I use chicken drumsticks instead of thighs/breasts?
Yes—just roast them in the oven for ~30–35 minutes until cooked through.
Nutritional Information
Calories: ~510 kcal
Protein: 36g
Fat: 20g
Carbs: 45g
Fiber: 5g