Greek Chicken Autumn Bowl with Cranberries and Feta
This nourishing bowl blends Greek-style marinated chicken with roasted autumn vegetables, dried cranberries, and crumbled feta. It’s tossed with a light lemon herb dressing, making it the ideal fall comfort meal that’s still bright, balanced, and Mediterranean-friendly.
Prep time: 20 minutes
Cook time: 25 minutes
Total: 45 minutes
Servings:2–3
Ingredients
For the Greek Chicken:
2 chicken breasts
1½ tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
½ tsp dried oregano
¼ tsp thyme
Salt & pepper, to taste
For the Roasted Veggies:
1 cup sweet potatoes, cubed
1 cup Brussels sprouts, halved (or zucchini if preferred)
1 tbsp olive oil
Salt & pepper, to taste
Pinch of paprika or dried rosemary
For the Bowl Base:
1 cup cooked quinoa, couscous, or brown rice
1 tbsp olive oil
Juice of ½ lemon
Pinch of salt
For the Toppings:
¼ cup crumbled feta cheese
2 tbsp dried cranberries
2 tbsp chopped walnuts or pecans, toasted
Fresh parsley or mint, for garnish
Instructions
1. Marinate the Chicken
Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add chicken, coat evenly, and marinate for 15–30 minutes (longer for deeper flavor).
2. Roast the Veggies
Preheat oven to 400°F (200°C).
Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and paprika.
Roast on a parchment-lined tray for 20–25 minutes, flipping halfway, until golden and tender.
3. Cook the Chicken
Grill or pan-sear chicken over medium heat for 4–5 minutes per side, until cooked through (internal temp 165°F / 74°C).
Let rest, then slice thinly.
4. Prepare the Base
Toss quinoa or couscous with olive oil, lemon juice, and salt.
Divide into serving bowls.
5. Assemble the Autumn Bowls
Add a layer of roasted veggies, then sliced chicken.
Top with feta, cranberries, and toasted nuts.
Garnish with fresh herbs and a drizzle of olive oil or balsamic glaze.
Optional Lemon Herb Dressing
Whisk together:
1½ tbsp olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
½ tsp honey or maple syrup
½ tsp dried oregano
Pinch of salt & pepper
→ Drizzle over the bowl just before serving for extra brightness.
Chef’s Tips
Swap protein: Try grilled salmon, shrimp, or chickpeas for variety.
Add greens: Toss in baby spinach or arugula for extra freshness.
For a creamy finish: Mix Greek yogurt with lemon juice and drizzle on top.
Make ahead: Roast veggies and cook chicken in advance; assemble when ready to eat.
Frequently Asked Questions
Q1: Can I use fresh cranberries instead of dried?
Yes, but roast or sauté them briefly with a touch of honey to reduce tartness.
Q2: What’s the best feta to use?
Authentic Greek feta in brine (sheep’s milk) — it’s creamier and saltier, balancing the sweetness of the cranberries.
Q3: How long does it keep?
Keeps well for 3 days in the fridge. Store components separately for best texture.
Nutritional Information
Calories: 520 kcal
Protein: 36 g
Fat: 22 g
Carbs: 38 g
Fiber: 5 g