Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

These Greek Lemon Chicken Bowls are a vibrant and flavorful dish perfect for any night of the week. Featuring juicy grilled chicken marinated in a zesty blend of lemon, garlic, and herbs, served over a bed of orzo or couscous, and topped with a refreshing sizzled mint goddess sauce, this meal is both satisfying and nutritious. The combination of fresh vegetables, creamy feta, and aromatic herbs brings the essence of Mediterranean cuisine to your table. It’s a hearty, healthy, and colorful dish that’s sure to please your taste buds while giving you a boost of energy and nutrients.

Ingredients

For the Chicken Marinade:

• 2 pounds boneless skinless chicken breasts, cut into bite-size chunks

• 3 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons smoked paprika

• 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)

• 1 small shallot, chopped

• 2 cloves garlic, minced or grated

• Zest and juice of 1 lemon

• 1 pinch crushed red pepper flakes

• Kosher salt and black pepper, to taste
  
  

For Serving:

• 2–3 cups cooked orzo or couscous

• 1 roasted red pepper, sliced

• 8 ounces feta cheese, cubed or crumbled

• Sliced avocado

• Persian cucumbers, sliced

• Olives

• Fresh basil, for garnish
  
  

For the Sizzled Mint Goddess Sauce:

• 1/4 cup extra virgin olive oil

• 1 tablespoon chopped fresh mint

• 1 cup plain Greek yogurt

• 1/2 cup fresh basil or parsley, chopped

• Juice from 1 lemon

• 1 jalapeño, halved and seeded

• 1 teaspoon cumin

• Kosher salt, to taste
  
  

Instructions

1. Marinate the Chicken
In a large zip-top bag, combine the chicken, olive oil, balsamic vinegar, smoked paprika, oregano, shallot, garlic, lemon zest and juice, red pepper flakes, salt, and pepper. Seal the bag and toss to coat well. Let it marinate for at least 15 minutes, or refrigerate overnight for more flavor.

2. Make the Sizzled Mint Goddess Sauce
Heat olive oil in a small pan. Once hot, remove from heat and stir in chopped mint—it will sizzle. In a medium bowl, combine Greek yogurt, chopped basil or parsley, lemon juice, jalapeño, cumin, and salt. Stir in the mint oil and adjust seasoning to taste.

3. Cook the Chicken
Preheat a grill or skillet over medium-high heat. Thread the marinated chicken onto skewers, or simply cook in batches. Grill for about 10–12 minutes, turning occasionally until fully cooked and charred. Alternatively, bake in a 400°F (200°C) oven for 20–30 minutes.

4. Assemble the Bowls
Spread a spoonful of the mint sauce on each serving bowl or plate. Top with orzo or couscous, grilled chicken, roasted peppers, feta, avocado, cucumbers, olives, and fresh basil. Drizzle more sauce on top as desired.

Serving and Nutritional Information

Servings: 6
Calories per Serving: Approximately 1,266 kcal
Macronutrient Breakdown (estimated):

• Protein: 45–50g

• Carbohydrates: 60–70g

• Fats: 70–75g
  
  

Note: Nutritional values are approximate and will vary based on the specific brands and amounts used.