Mediterranean Chicken and Potato Power Bowl

Name: Mediterranean Chicken and Potato Power Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek, Israeli, Lebanese, Turkish
Ingredients: 2 tsp Black Pepper; 2 lb Boneless Chicken Thigh; 1 pinch Cayenne Pepper; 2 cups Cherry Tomato; 2 cups Cucumber; 2 tsp Dried Oregano; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 1 cup Feta Cheese; 2 tbsp Fresh Oregano; 2 tbsp Fresh Parsley; 1 whole Lemon Juice; 4 whole Minced Garlic; 0.25 cup Olive Oil; 0.5 cup Red Onion; 0.25 tsp Red Pepper Flakes; 0.25 cup Red Wine Vinegar; 2 whole Russet Potato; 2 tsp Salt; 1 pinch Salt & Pepper; 4 cups Seasoned Mixed Greens

Dinner 🍽️Lunch 🥪Salad 🥗 Greek 🇬🇷Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Sugar-Free Gluten-Free Comfort-Food

Mediterranean Chicken and Potato Power Bowl layers juicy lemon-garlic herb chicken and tender golden potatoes with crisp cucumbers, sweet cherry tomatoes, and creamy feta. A bright red wine–lemon vinaigrette ties everything together with tangy, herbal notes. Serve it for a fresh, satisfying lunch or a balanced, flavor-packed dinner any day of the week.

Prep20 mins
Cook45 mins
Serves4
DifficultyMedium

1

In a large mixing bowl, combine the chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil. Toss very well to mix, ensuring the chicken thighs are fully and evenly coated with the marinade.
2

Wrap with plastic and marinate in the refrigerator for 6 to 12 hours.
3

Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and generously grease it with olive oil.
4

Meanwhile, cut the potatoes in half lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5

Place the chicken thighs smooth-side up on the prepared sheet pan, spacing them evenly. Reserve any leftover marinade in the bowl.
6

Add the potatoes to the bowl that held the chicken, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly, then scatter the potatoes over the chicken, distributing them as evenly as possible between the chicken thighs to fill any gaps.
7

Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Transfer the chicken to a plate or dish and cover. If desired, cut the chicken into bite-sized pieces.
8

While the chicken and potatoes cook, whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper to make the dressing. Taste and adjust the vinegar or oil as needed. Whisk in the parsley and oregano.
9

Toss the potatoes in the chicken fat and pan drippings, then return them to the oven until well browned and crusty, 10 to 15 minutes. Let the potatoes rest for a few minutes before lifting them off with a spatula.
10

To assemble the bowls, toss together the cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve over a bowl of greens.