Basically I am full on ready for summer, and this recipe proves it. I know it’s only mid April, but in my defense, I feel like most everyone (in the US at least) is slowly beginning to experience warmer days that are fit for grilling. Are you? My fingers are crossed that you are, but if not, don’t worry, you can easily roast this chicken too! Either way, this is the perfect recipe for Monday. It also feels very April appropriate – healthy, colorful, and delicious! All very important things. With Easter this Sunday, I have Greek food on my mind. Something about Easter always inspires me to create recipes with a Greek influence. I say influence because I know that my recipes may not be traditional, but this is my personal spin on a more traditional recipe. Last year I even made my first spanakopita (Greek spinach and feta pie), along with these Greek orzo stuffed peppers! Both of which are some of my favorite spring and summer recipes. And then there’s these Greek lamb meatballs, which so many of you have made and seem to have loved. Those meatballs inspired this recipe. Ever since I made those meatballs a year ago, I have been obsessed with the recipe. I make it every chance I get, which honestly is not often enough, as I’m consistently testing new recipes. Point is, I love the flavors so very much, but more often than not I end up having chicken on hand opposed to ground lamb. Soo, enter the chicken version of these bowls. But made in a very different way, because well, I never seem to make the same recipe twice. Both bowls are SO GOOD, but right now I am all about this Greek chicken. And it feels kind of fitting for Easter, doesn’t it? I marinate the chicken in quite possibly one of my favorite marinades. It’s a combination of olive oil, balsamic vinegar, smoked paprika (which is not really “Greek”…but it’s good), fresh oregano, shallots (the secret!), garlic, and lots of lemon (always so much lemon). Now, when I say marinate, I really just mean toss the chicken in this mix and let it sit while you get everything else for the bowls together. I’m not sure about you guys, but I can never plan ahead enough to cook a recipe requiring a long marinate time. It almost never happens… So, I do a quick marinade. It works. While the chicken is “marinating”, make the sizzled mint goddess sauce. Here’s the truth, I really do not love mint. I find it overpowers most recipe. Unless it’s a cocktail, in which case I think mint is perfect, did you see these mojitos? Mint used in savory dishes however, well it throws me off. Until today. Cooking mint in olive oil really mellows out the flavor and makes the mint much less pungent. I found it to be perfect when stirred into a yogurt based goddess sauce. Which I am now spooning over everything, so addicting. Roasted salmon and potatoes are especially delicious. Once the sauce is made and the chicken is grilled, it’s assembly time! I used orzo pasta as my grain, but feel free to use quinoa, couscous, or brown rice. Any would be great. I then layered in some roasted red peppers, avocado, cucumbers, olives, and even some arugula. Lots of veggies… and a good amount of feta cheese too. Super pretty, on the (very) healthy side, and so very delicious. The added bonus about this recipe is that it’s so great for weekday meal prep. I recommend making this on a Sunday or Monday night and doubling the recipe. Then simply use the leftovers to make lunch or dinner bowls to enjoy throughout the week! Cook everything at once…get multiple meals…love that! So excited to be sharing this recipe with you guys. It’s one of those dishes I just know you will love! If you make these Greek lemon chicken bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite! Watch the How To Video:
