Grilled Chicken with Roasted Potatoes, Zucchini and Tzatziki
This dish captures the essence of the Mediterranean — juicy, herb-marinated grilled chicken served with golden roasted potatoes, tender zucchini, and a cool, creamy tzatziki sauce. It’s hearty yet healthy, bright yet comforting — an easy all-in-one meal that feels like dining on a Greek seaside patio.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 2–3
Ingredients
For the Chicken Marinade:
2 chicken breasts or 3 chicken thighs (boneless, skinless)
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 tsp dried oregano
½ tsp paprika
Salt and pepper to taste
1 tsp chopped fresh parsley or dill
For the Roasted Potatoes:
2 medium potatoes, cut into small cubes or wedges
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper to taste
For the Roasted Zucchini:
1 medium zucchini, sliced into half-moons
1 tsp olive oil
Salt & pepper to taste
For the Tzatziki Sauce:
½ cup Greek yogurt
¼ cucumber, grated and squeezed to remove excess water
1 small garlic clove, minced
1 tsp olive oil
1 tsp lemon juice
½ tsp dried dill or 1 tsp fresh dill
Salt to taste
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
Add chicken and coat well.
Let it marinate for 15–30 minutes (or up to 2 hours in the fridge for more flavor).
Step 2: Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, oregano, salt, and pepper.
Spread on a lined baking sheet and roast for 20 minutes, flipping halfway.
Step 3: Add Zucchini
After 20 minutes, add zucchini slices to the same tray with a drizzle of oil and salt.
Roast another 10–12 minutes until everything is golden and tender.
Step 4: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
Rest for a few minutes, then slice.
Step 5: Make the Tzatziki
In a small bowl, mix yogurt, cucumber, garlic, olive oil, lemon juice, dill, and salt.
Chill in the fridge until serving.
Step 6: Assemble the Plate
Add a serving of roasted potatoes and zucchini.
Place sliced grilled chicken on the side.
Add a generous dollop of tzatziki.
Garnish with lemon wedges and fresh herbs.
Notes & Tips
For extra flavor: Add a sprinkle of feta or drizzle of olive oil over the veggies before serving.
Low-carb option: Swap potatoes for roasted cauliflower or zucchini mix.
Meal prep friendly: Store the chicken, veggies, and tzatziki separately — keeps well for 3 days.
Want crispier potatoes? Parboil them for 5 minutes before roasting.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes, then broil 2 minutes for a golden finish.
Q: Can I use store-bought tzatziki?
Definitely — but homemade adds a fresher, tangier touch!
Q: What can I serve with it?
Add a side Greek salad or warm pita for a complete Mediterranean plate.
Nutritional Information
Calories: ~480 kcal
Protein: 38g
Carbs: 28g
Fat: 22g
Fiber: 4g