Description
How to make Greek chicken bowls in under 30 minutes. This is one of the best recipes for meal preps.
Ingredients
- 1-½ pound Boneless Skinless Chicken Breast
- 1 Small Red Onion, Sliced
- 1 Tablespoon Raw Honey
- ½ Lemon, Juiced
- 1 Large Sweet Potato, Cut Into Matchsticks
- 2 Tablespoons Olive Oil, Divided
- 1 head Lettuce Chopped
- 2 Small Cucumbers, Sliced
- 1 cup Cherry Tomatoes, Cut Into Halves
- ½ cups Mixed Olives
- ½ cups Feta Cheese, Diced
- ¼ cups Fresh Dill, Chopped
- 1 Lemon, Cut Into Wedges
- FOR THE GREEK CHICKEN MARINADE:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 2 cloves Garlic, Minced
- 1 teaspoon Sea Salt, to taste
- 1 Tablespoon Raw Honey
- 2 Tablespoons Fresh Chopped Dill
- 1 teaspoon Smoked Paprika
Preparation
Preheat oven to 350ºF (180ºC).
In a large bowl, mix chicken with marinade ingredients, stirring well to combine and coat. Let it marinate in the fridge for at least 30 minutes (or overnight if you can).
Meanwhile, mix sliced red onion with honey, lemon juice and a pinch of salt in a small bowl. Set aside.
Place sweet potatoes on a large baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Make some space then add marinated chicken next to it in a single layer.
Bake in preheated oven for 15–20 minutes, or until chicken is cooked through and sweet potatoes turn tender-crisp.
Divide chopped lettuce among bowls, then arrange cucumber, cherry tomatoes, chicken, sweet potatoes, olives, cheese and onion.
Sprinkle with dill and squeeze lemon on top before serving. Enjoy !
