This is the kind of bowl that earns a repeat slot because every part is doing something useful. The chicken brings the heavier seasoning, the sweet potatoes add warmth and sweetness, and the cucumber-tomato salad keeps the whole thing from turning flat.

It is also good meal-prep math. You get four real servings, the components hold up well, and the pita plus feta plus tzatziki setup makes it feel more complete than a standard chicken-and-vegetable container.

Ingredient breakdown

Greek chicken

  • 1 pound chicken breasts
  • 1/3 cup plain Greek yogurt
  • 3 teaspoons smoked paprika
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 4 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley flakes
  • 3 1/2 teaspoons black pepper
  • 4 1/2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt, to taste

Roasted sweet potatoes

  • 3 sweet potatoes, diced
  • 1 teaspoon cinnamon
  • Olive oil
  • Salt and pepper

Salad

  • 2 cucumbers, diced
  • 16.5 ounces cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh dill
  • Salt, to taste

To serve

  • 6 ounces feta, crumbled
  • 1/2 cup tzatziki
  • 4 pitas

Directions

  1. Mix the Greek yogurt, smoked paprika, oregano, cumin, garlic powder, onion powder, parsley, black pepper, olive oil, lemon juice, and salt into a marinade.
  2. Coat the chicken breasts and marinate for at least 30 minutes.
  3. Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper.
  4. Roast at 400F for 25 to 30 minutes, until tender and caramelized.
  5. Cook the marinated chicken in a pan or grill over medium-high heat until golden and cooked through, then slice.
  6. Combine the cucumbers, cherry tomatoes, and red onion in a bowl.
  7. Toss with red wine vinegar, fresh dill, and salt.
  8. Assemble the bowls with sweet potatoes, sliced chicken, and the cucumber-tomato salad.
  9. Top with crumbled feta and a generous spoonful of tzatziki.
  10. Serve with warm pita on the side.

Source note: transcribed from a recipe shared by EatingHealthyToday via @cookwithauds in the screenshots provided for this update.