greek chicken

Check out this easy recipe for the best Greek power bowls from Delish.com!

Greek Power Bowls

olive oil

chicken breasts

oregano

kosher salt

black pepper

c. cooked quinoa or brown rice

c. halved cherry or grape tomatoes

cucumber, chopped

avocado, thinly sliced

c. halved kalamata olives

c. crumbled feta

dill,

tbsp. red wine vinegar

lemon

c. extra-virgin olive oil

Just finished eating this for dinner!  My husband and I loved it.  I imagine I’ll be making this once a week.  I grilled the chicken, and began marinating it in about 1/4 EEVO and Greek Spice Seasoning yesterday.  Did everything as recipe said.  Added a little hummus to our my bowls too.  YUMMO!

I actually use both quinoa and brown rice and used black olives instead

This is delish!!  I do Keto so instead of rice/quinioa I just threw in a handful of romaine lettuce instead.  Everything else I followed exactly and I’m gonna make this again for sure!!

I'll give it a 3 since it has rice. Would love the nutritional value on it

My husband and I loved this meal!!  The combination of flavors is fantastic and it was so easy to make.  I love how healthy it is.  Definitely will become a regular meal around here!

This is delicious I make about ever other month use black olives and both brown rice and quinoa I also make extra dressing and marinade the chicken in it

This was one of the BEST things I've ever tried! 5/5 in my book!!!

https://streaming.hearstdigitalstudios.com/manual_upload/59302e4ee694aa545b21beff/mp4/Greek_Power_Bowls_-_YouTube_-_FINAL_1496329820_4000_hd_v3.mp4

<p>Mediterranean Grilled Chicken Wings are so easy to make and fun to eat.  A simple marinade gives the chicken tons of flavor and the tzatziki sauce dip is the perfect accompaniment.  </p>

Mediterranean Grilled Chicken Wings

red wine vinegar

Dijon mustard

garlic

lbs. chicken wings

Parsley, diced red onion, and/or feta cheese

Stonefire Naan Bread bread

Homemade Tzatziki Sauce

If you have to cut up the wings into drums, wing, and other weird piece, this is the time to do it.  The easiest way I can say to do this is to bend the pieces at the joint and then cut it next to where the wing bent.  The knife should go through pretty easily and you shouldn&#8217;t have to saw too much.  If you are working hard at it, you&#8217;re not in the right spot.  Cut up the pieces, throw out the weird piece at the end and salt and pepper the wings.  Clean your hands and set aside the cutting board aside.  If you did not need to cut them up, then just take them out of the package, salt and pepper them, and set them aside.

Add all of the marinade ingredients to a large Ziploc bag, saving the olive oil for last.  Squish the marinade around in the bag until the garlic is broken up and the mustard is incorporated into the sauce.  Open the bag again and add the chicken.  Close the bag and shake the chicken around to make sure all the pieces are covered.  The chicken can marinate for 24-48 hours if you are looking to make ahead.  Otherwise it will still be delicious even with just a half hour. 

Heat up the grill.  The wings should take about 15-20 minutes on the grill.  You want to make sure that the wings are crispy and have some charred edges.  In the last few minutes of cooking, add the Naan or Pita bread to the grill to warm up.  Remove everything from the grill to a plate.  Top with parsley, red onion, and/or bits of feta (optional).  Serve with homemade tzatziki sauce.

Recipe video above. The marinade for the chicken is so sensational that I use it even when I&#x27;m not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano and garlic!

Greek Chicken Gyros with Tzaziki

chicken thigh

garlic (, minced (~ 3 tsp))

tbsp white wine vinegar ((or red wine

lemon juice

tbsp extra virgin olive oil

tbsp Greek yogurt (, preferably full fat)

salt

Black pepper

cucumbers ((to make

Greek yoghurt (, preferably full fat)

garlic (, minced)

tsp salt

tomatoes (, desseeded and diced)

cucumbers (, diced)

red spanish onion (, peeled and finely chopped)

parsley leaves ((optional))

Salt and pepper

pita breads or flat breads

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Make the Tzatziki

Combine ingredients in a bowl.

Salad

Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Cook Chicken

If your chicken thighs are large, you may need to cut them. Mine were small.

Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

I prefer to lay everything out on a table and let everyone help themselves.

Assemble Gyros

Delicious and perfectly cooked chicken, seasoned with greek seasoning blend, and tons of fresh vegetables.&nbsp;

Greek Chicken And Veggies Sheet Pan Meal

lb Chicken Breasts (approx 2 chicken breast halves)

sweet bell peppers red (orange

zucchini

yellow squash

cherry tomatoes halved

Tbs greek seasoning blend

Tbs Olive oil

Greek Chicken and Veggies Sheet Pan Meal

Preheat oven to 375 degrees

Place chicken between plastic wrap and use a meat mallet to pound chicken to even thickness.

Season chicken with salt and pepper and 1 tsp of greek seasoning blend

Chop all vegetables into even sized pieces, and place on a baking sheet.

Toss all of the vegetables in olive oil and remaining seasoning.

Bake for 25 minutes

Broil 5-8 to brown the chicken

One skillet and 30 minutes is all you need to make this Greek chicken dinner packed with delicious Mediterranean flavors.

Easy One Pan Greek Chicken with Olives

chicken thighs (about 1 lb. total)

garlic powder

kosher salt and black pepper (to taste)

chicken broth

Kalamata olives

roma tomatoes

artichoke hearts (coarsely chopped)

parsley and additional lemon wedges (for serving)

Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.

Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.

Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!

<p>A juicy and tender Greek chicken on a stick drizzled with a Greek olive oil blend with lemon juice. This dish is Keto, Paleo and Whole30.</p>

Greek Chicken on a Stick

chicken tenders

skewer sticks

tbsp Smooth Pompeian Extra Virgin Olive Oil

Robust Pompeian Extra Vigin Olive Oil

tsp black cracked pepper

lemon,

garlic (finely diced)

tsp sea salt

parsley

basil

tsp pepper

garlic powder (add 1/4 tsp more if desired)

Whisk together all of the ingredients for the marinade and transfer to a large freezer bag and add the chicken tenders. Marinate 4-8 hours

Remove chicken from the marinade and add 2 chicken tenders to each skewer stick.

Heat a medium skillet over medium-high heat and add 2 tbsp of olive oil and add in each skewer. Allow to cook for 6 minutes on each side or until juice runs clear.

Remove the chicken skewers and add on top of a bed of fresh arugula and serve with olives and drizzle with lemon juice and a little Greek olive oil dressing.

Add all of the ingredients to a bowl and mix together with a spoon until combined.

Greek Olive Oil Dressing

My family just loves this recipe (me too)!  They give me a hard time about Whole30 recipes, but they have no idea this is Whole30 compliant. :~)  I always marinate for 24 hours and its so flavorful.  I am going to try it on the grill like Shannon recommended

I love this recipe! I’ve made it on the stove and In the oven! Delicious and so easy!

I did not make the dressing so can’t rate that but the chicken was amazing! The marinade is light and fresh and just perfect if you’re craving a Greek chicken!

This was very good! Pretty simple but was really delicious. Even my picky eater gobbled it up. I wish I had made more.

Greek chicken is a Mediterranean feast loaded with savory&nbsp;flavor. Roasted chicken breast is cooked in one pan with zucchini, bell peppers, red potatoes and tomatoes, then topped with feta cheese and olives for a hearty and healthy meal.&nbsp;

Greek Chicken with Roasted Potatoes

olive oil (divided)

kosher salt (divided)

black pepper (divided)

paprika

chicken breast

baby red potatoes (quartered)

baby tomatoes

red bell pepper

rosemary

kalamata olives (cut in half)

feta cheese (crumbled)

dill

Place oven rack in the center position. Preheat to 400ºF (204ºC).

In a small bowl whisk together ¼ cup olive oil, 1 teaspoon garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, paprika, and oregano.

Add chicken and olive oil mixture to a resealable plastic bag, evenly coating the chicken with the oil. Allow chicken to marinate for 15 minutes while preparing the other ingredients.

In a medium-sized bowl mix together 1 tablespoon olive oil, potatoes, tomatoes, 1 teaspoon garlic, and ¼ teaspoon salt. Set aside.

In a 12-inch ovenproof skillet heat 2 tablespoons olive oil over medium-high heat.

Once the oil is hot, add the chicken. Saute for 5 minutes, flip and cook another 3 minutes. Transfer to a clean plate.

Turn heat to medium and add the potato mixture, saute and cook for 3 minutes. Transfer to the oven and roast for 20 minutes.

Meanwhile, in a medium-sized bowl combine zucchini, bell pepper, 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Remove pan from oven and use a spatula to carefully stir, scraping the bottom to release the potato mixture.

Add the zucchini mixture to the pan, rosemary, and then evenly place the chicken on top. Add lemon slices to the pan.

Roast until the chicken is cooked through and reaches the internal temperature of 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.

Sprinkle chicken with kalamata olives, crumbled feta, and dill. Serve hot.

https://www.youtube.com/watch?v=_EwRhp4D0vw

This Greek chicken is a Mediterranean feast loaded with savory flavor! Cooked in one pan with zucchini, bell peppers, red potatoes, tomatoes, then topped with feta cheese and olives.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/greek-chicken-roasted-potatoes/

✅ INGREDIENTS:
• 1/2 cup extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper 
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 2 pounds boneless skinless chicken breast
• 1 pound baby red potatoes
• 1 cup baby tomatoes
• 2 cups zucchini
• 1 red bell pepper
• 2 sprigs rosemary
• 1 lemon
• 1/4 cup pitted kalamata olives
• 1 ounce feta cheese 
• 1 tablespoon chopped dill

📕 MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking: https://amzn.to/36pdzAV

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❤️ Thanks for watching!

This recipe for Mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. An easy and healthy dinner option with minimal clean up at the end of the night!

One Pot Mediterranean Chicken

bone in, skin on chicken thighs

onion

garlic (minced)

peppers

orzo pasta (uncooked)

kalamata olives (halved)

chickpeas

parsley (chopped)

Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.

Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.

Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.

Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.

This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.

Greek Chicken and Potatoes

bone-in, skin-on chicken thighs

small Yukon gold potatoes (halved)

lemon zest

pepper

lemon wedges

cooking spray

Preheat the oven to 400 degrees F.

Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.

Add the chicken and potatoes to the bowl; toss to coat with the marinade.

Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.

Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.

Sprinkle with parsley. Garnish with lemon wedges and serve.

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Sheet Pan Chicken Pitas with Tzatziki

chicken

garlic, grated

cumin, smoked paprika, and kosher salt

curry powder

bell peppers, sliced

olive oil and salt

full-fat plain Greek yogurt

cucumber

cucumbers

red onion

kalamata olives

feta cheese

some kind of flatbread (pita, naan, socca)

Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Sheet Pan Chicken Pitas Step 1

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The most viewed greek chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine