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Lemon Garlic Chicken Bowl with Sweet Potato & Feta Recipe

Lemon Garlic Chicken Bowl with Sweet Potato & Feta Recipe
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★★★★★

4.7 from 8 reviews

This Lemon Garlic Chicken Bowl with Sweet Potato & Feta is a vibrant, nutritious meal packed with juicy marinated chicken, tender roasted sweet potatoes, and a refreshing mix of quinoa and fresh vegetables, finished with crumbled feta and zesty lemon for a perfectly balanced flavor and texture combination.

Ingredients

Scale

For the Chicken

  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

For the Roasted Sweet Potatoes

  • 2 cups sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste

For the Bowl Assembly

  • 2 cups cooked quinoa, rice, or couscous
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup sliced cucumber (optional)
  • Lemon wedges, for serving

Instructions

  1. Prepare and roast sweet potatoes: Preheat the oven to 200°C (400°F). Toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and golden brown, turning once halfway through.
  2. Marinate the chicken: While the potatoes roast, combine olive oil, minced garlic, lemon juice and zest, dried oregano, salt, and black pepper in a bowl. Add the chicken breasts or thighs and coat them thoroughly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
  3. Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes per side, or until the chicken is golden brown and cooked through with an internal temperature of 75°C (165°F). Remove from heat and slice into strips.
  4. Assemble the bowl: Place a base of cooked quinoa, rice, or couscous in each bowl. Top with the roasted sweet potatoes and sliced chicken. Sprinkle crumbled feta cheese and chopped fresh parsley on top. Add optional cucumber slices for extra freshness.
  5. Serve: Garnish with lemon wedges and optionally drizzle with extra olive oil. Serve warm and enjoy the balanced flavors of tangy lemon, savory chicken, sweet potatoes, and creamy feta.

Notes

  • You can substitute quinoa with rice or couscous based on preference or availability.
  • For extra flavor, marinate the chicken longer, up to 2 hours in the refrigerator.
  • Add a handful of greens such as spinach or arugula for added nutrients.
  • The cucumber is optional but adds a refreshing crunch to the bowl.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon garlic chicken, sweet potato bowl, healthy chicken bowl, Mediterranean chicken recipe, quinoa bowl, roasted sweet potatoes

Find it online: https://maicook.com/lemon-garlic-chicken-bowl-with-sweet-potato-and-feta-recipe/