Weeknight Meal Series: Greek Chicken Bowls

Cooking is my love language. For years, I have loved the process of prepping, cooking, and serving a delicious meal. However, as so often life goes, schedules get hectic, kids are performing their most ridiculous WWE moves in the living room, and suddenly prepping a healthy elaborate meal feels like a daunting task.

It was so important for me to get back to a place where I could enjoy cooking, but also make it feel manageable on any given weeknight (chaos and all). I have a few tried and true recipes that are nutrient dense, absolutely delicious, and can be made while managing homework and all of the other demands evenings bring. I timed the prep and cooking of this meal- 39 minutes and 27 seconds.

Ingredients

For these Greek chicken Bowls you’ll need:

• 2 small-medium sweet potatoes, cut up into small cubes
• 1 lemon
• olive oil
• 1/4 red onion chopped
• Bulgur 1 cup
• Greek seasoning blend (I can share the link for the one I mix up ahead of time, otherwise any store-bought Greek blend will work!)
• 1 lb chicken boneless/ skinless breasts or thighs (your preference)
• sliced cherry tomatoes
• chopped cucumber
• tzatziki sauce (I used store-bought to save time)
• feta cheese
• salt and pepper

Prepping The Meal

Prep for this meal will take about 10 minutes. Preheat the oven to 400 degrees. Chop your sweet potatoes up and toss them in a tbs of olive oil and a little salt and pepper. Arrange them onto a baking sheet or pan. My favorite pan to roast veggies with is this sheet pan from Our Place. Toss them into the oven to bake for 25-30 minutes. In the air fryer, I cook it at 400 degrees for 10-14 minutes checking the temp to ensure it’s above 165. On the grill, cook on high heat for 3-4 minutes a side and constantly check temp.

While chicken and sweet potatoes are cooking, boil a pot of water and follow the directions on the package to cook one cup of bulgur. Once bulgur is added to water, add the juice of one lemon (if you aren’t the biggest lemon fan, then do 1/2 of the lemon) and add 3 tbs of olive oil and a tsp of salt.

Lastly, prep your garnishes for your bowl. Chop up the onion, cucumbers, and tomatoes. Once the chicken and potatoes are cooked, you can begin to construct your bowls. I personally like to put the potatoes on the bottom, my sliced chicken over the top, and group my garnishes around the perimeter of the bowl. Lastly, top with some tzatziki and feta and voila! Oh.my.gosh. It is quite literally a flavor party in your mouth! Every single time we make this I say that over and over.

This recipe is so simple and the breaks between the steps make it convenient if you are multi-tasking. While I was making this, I also unloaded and loaded the dishwasher, helped my son work on some homework, and prepped his lunch for school the next day. Let me know if you try this easy weeknight meal! I’d love to hear from you!

-Cayla