Greek Chicken Harvest Bowl with Cranberries and Feta
This Greek Chicken Harvest Bowl combines juicy lemon-herb chicken, roasted sweet potatoes, greens, feta, and tart dried cranberries — all drizzled with a creamy Greek yogurt honey-lime dressing. It’s the perfect mix of savory, sweet, and tangy Mediterranean comfort — vibrant enough for lunch yet cozy enough for dinner.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 3–4
Ingredients
For the Greek Lemon Chicken
1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Bowl
2 cups baby spinach or mixed greens
1 cup cooked quinoa or brown rice
1 medium sweet potato, peeled and cubed
½ tbsp olive oil
¼ tsp paprika
Salt & pepper, to taste
¼ cup dried cranberries
¼ cup crumbled feta cheese
¼ cup toasted almonds or walnuts
¼ red onion, thinly sliced
Fresh parsley or mint, for garnish
For the Creamy Yogurt Honey-Lime Dressing
⅓ cup Greek yogurt
1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp fresh lime juice
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions
1. Marinate and Cook the Chicken
In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Add chicken and marinate for 15–30 minutes (up to 2 hours if time allows).
Grill or pan-sear over medium heat for 5–6 minutes per side, until golden and cooked through.
Let rest, then slice into strips.
2. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, paprika, salt, and pepper.
Roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
3. Make the Dressing
In a small bowl, whisk together Greek yogurt, olive oil, honey, lime juice, Dijon, salt, and pepper until smooth and creamy.
Taste and adjust sweetness or tang as desired.
4. Assemble the Bowls
Start with a base of greens and quinoa.
Add sliced chicken, roasted sweet potatoes, feta, cranberries, red onion, and toasted nuts.
Drizzle generously with the yogurt honey-lime dressing.
Sprinkle with fresh parsley or mint before serving.
Notes & Tips
Make it vegetarian: substitute chicken with chickpeas or roasted halloumi.
Add roasted Brussels sprouts, carrots, or zucchini for extra veggies.
For a tangier flavor, use pomegranate seeds instead of cranberries.
Best served slightly warm or at room temperature for full flavor.
Serving Suggestions
Pair with:
A side of whole-grain pita bread
Lemon orzo soup or roasted tomato soup
Chilled cucumber mint yogurt drink
Nutritional Information
Calories: ~480 kcal
Protein: 38 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 5 g
Sugar: 10 g
Calcium: 25% DV