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Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

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Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce are vibrant, fresh, and full of Mediterranean flavor. Tender lemon-marinated chicken is served over rice or grains, paired with crisp vegetables, and drizzled with a creamy, herby yogurt sauce infused with garlic and mint.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 cups cooked rice, quinoa, or couscous
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup kalamata olives (optional)
  • For the Sizzled Mint Goddess Sauce:
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 cup fresh mint leaves, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. In a bowl, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes or overnight.
  2. Heat a grill or skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until fully cooked and golden. Let rest before slicing.
  3. For the sauce, mix Greek yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a bowl.
  4. In a small skillet, heat olive oil over medium heat. Add chopped mint and sizzle for 30 seconds until fragrant but not browned. Stir into the yogurt mixture.
  5. Assemble bowls with a base of rice or grains, then top with sliced chicken, tomatoes, cucumber, red onion, and olives.
  6. Drizzle with the sizzled mint goddess sauce and serve immediately.

Notes

  • Marinate chicken overnight for maximum flavor.
  • Use fresh herbs for the best taste in the sauce.
  • This dish is great for meal prep—keep ingredients separate until serving.
  • Try substituting mint with fresh dill or parsley for variation.

Nutrition

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