Step 1

Marinate chicken if required according to recipe directions. Meanwhile, make pickled red onions if using. You can cook the chicken while roasting the veggies or anytime before that and refrigerate. See Notes if making 10 Minute Greek Chicken.

Step 2

Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a food processor and blend until the herbs are chopped, scraping down the sides as needed. Cover and chill in the refrigerator until you’re ready to serve (or chop and combine by hand).

Step 3

Preheat oven to 425 degrees F. Line a large jelly roll pan (15 x with foil and spray with cooking spray. Add cauliflower and chickpeas and toss with 3 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.

Step 4

Add sweet potatoes to the other side of the pan. Toss with 1 tablespoon oil, 1 tablespoon brown sugar, 1/2 teaspoon chili powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 5

Spread vegetables into a single layer. Roast for 25 minutes or until sweet potatoes are tender.

Step 6

Meanwhile, combine cucumbers and tomatoes in a bowl. Toss with a drizzle of olive oil, 1/2 teaspoon dried oregano and freshly cracked salt and pepper to taste; set aside.

Step 7

Layer the bowls with cooked rice, lettuce, roasted vegetables, and chicken followed by the desired amount of the toppings. Drizzle with yogurt sauce. Dig in!