Greek Chicken Bowl With Roasted Vegetables Recipes

GREEK CHICKEN BOWL WITH ROASTED VEGETABLES

Steps:

• Combine the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes together in a zip lock bag. Add the bite-sized pieces of chicken then seal the bag and toss to coat evenly before placing it in the refrigerator to marinate for at least 30 minutes.
• Preheat the oven to 400 degrees.
• Toss the vegetables with olive oil then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste. Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.
• Roast the vegetables in the oven for 5 minutes then toss them with a spatula and add the tomatoes to the baking sheet. Roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.
• Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor. Toss together the warm drained farro with the leftover rice; set aside until needed.
• While the veggies are roasting & the farro is cooking, heat a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.
• Spoon some of the farro & rice mixture into a bowl then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice. Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit! Serve and enjoy.

GREEK CHICKEN AND POTATO BOWL

Steps:

• Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
• Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
• Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
• Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
• Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
• Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
• While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
• Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
• To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.