There are some meals that just feel like a hug in a bowl—nourishing, vibrant, and deeply satisfying. These Greek Chicken Bowls with Sweet Potatoes are exactly that. Imagine tender, oregano-kissed grilled chicken nestled against sweet, caramelized roasted sweet potatoes, crisp cucumbers, and juicy cherry tomatoes. It’s a riot of color, texture, and flavor, all brought together by a cool, creamy, and gloriously garlicky homemade tzatziki sauce. This isn’t just a recipe; it’s your new go-to for a weeknight dinner that tastes like a Mediterranean holiday.

Perfectly suited for a healthy yet hearty meal, this dish checks all the boxes. It’s packed with protein, fiber, and fresh vegetables, making it a balanced choice you can feel good about. It’s also incredibly versatile and ideal for meal prep—simply store the components separately and assemble your bowls throughout the week for effortless, delicious lunches or dinners. It’s the kind of meal that simplifies your life without sacrificing an ounce of flavor.

While bowl-style meals are a modern trend, the flavors are deeply rooted in tradition. The star of our sauce, tzatziki, is a classic found across Southeast Europe and the Middle East. Its simple combination of yogurt, garlic, and herbs has been cooling down palates and complementing grilled meats for centuries, proving that the most delicious things are often the most timeless.

Ingredients

For the Chicken & Sweet Potatoes

1.5 lbs boneless, skinless chicken breast
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil, divided
1 tsp dried oregano
1 tsp salt
½ tsp freshly ground black pepper

For the Tzatziki Sauce

½ cup plain Greek yogurt
2 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp fresh dill, finely chopped
A pinch of salt

For Assembly

1 large cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 tbsp olive oil, for drizzling (optional)
Extra fresh dill for garnish

Step-by-Step Instructions

Roast the Sweet Potatoes:
- Preheat your oven to 425°F (220°C).
- On a large, rimmed baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Spread them in a single, even layer.
  
  Pro Tip: Avoid overcrowding the pan, as this will steam the potatoes rather than roast them. Use two pans if necessary for that perfect golden-brown, caramelized finish.
- Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
Prepare and Cook the Chicken:
- While the potatoes are roasting, pat the chicken breasts dry with a paper towel.
- Season them generously on all sides with the dried oregano, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- To cook, you can either grill them over medium-high heat or pan-sear them.
- For pan-searing, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6-8 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing. This crucial step allows the juices to redistribute, ensuring every bite is moist and tender.
Whip Up the Tzatziki:
- In a small bowl, combine the Greek yogurt, fresh lemon juice, minced garlic, and chopped dill.
- Stir until everything is well incorporated.
- Add a small pinch of salt to taste.
- For the best flavor, make the tzatziki first and let it chill in the refrigerator while you prepare the other components, allowing the flavors to meld.
Assemble Your Bowls:
- Now for the fun part! Divide the roasted sweet potatoes among four bowls.
- Top with the sliced grilled chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- Drizzle generously with your homemade tzatziki sauce, a final swirl of good olive oil if you like, and a sprinkle of fresh dill for garnish.
- Serve immediately and enjoy!

Serving Suggestions

These Greek Chicken Bowls are a complete meal on their own, but they are also wonderfully customizable. For a heartier base, add a scoop of cooked quinoa, brown rice, or farro to each bowl. To enhance the classic Greek flavors, consider adding a sprinkle of crumbled feta cheese or a handful of Kalamata olives for a briny kick.

If you’re serving this for a gathering, you can set up a “bowl bar” with all the components in separate dishes and let your guests build their own. For an extra touch, serve with warm, fluffy pita bread on the side for scooping up any leftover tzatziki and veggies.