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About This Recipe
If you love a good restaurant-style grain bowl but want something easy enough for busy weeknights, these Crispy Chicken Bowls with Whipped Feta are going to become a regular in your meal rotation. They’re packed with crispy chicken, roasted potatoes, crunchy veggies, tangy feta, and a creamy whipped feta sauce that makes every bite so good.
Using frozen crispy chicken keeps this recipe quick and convenient, while the homemade whipped feta adds that little something special that makes these bowls taste as if they came from your favorite Mediterranean restaurant. They’re also perfect for meal prep because all of the components can be made ahead and assembled throughout the week.
For more easy meal prep recipes, try my Asian Ground Chicken Rice Bowls, Thai Peanut Chicken Noodle Bowls, Meal Prep Salsa Verde Chicken Bowls, Hawaiian Pineapple Chicken Rice Bowls, Teriyaki Chicken Rice Bowls, or Buffalo Chicken Rice Bowls.
Why You’ll Love These Crispy Chicken Bowls
- Convenient: Quick and easy thanks to frozen crispy chicken. Great for a busy weeknight dinner!
- High protein: Packed with protein and satisfying ingredients.
- Versatile: Made with simple ingredients and perfect for meal prep, lunches, or dinners.
- Full of flavor: Fresh, crunchy, creamy, and crispy in every bite.
- Customizable: Easy to customize with your favorite vegetables or grains.
- Chicken: I used lightly breaded frozen chicken breast chunks for convenience, but grilled chicken, air fryer chicken, chicken strips, or rotisserie chicken would also work.
- Baby potatoes: I used baby gold potatoes, but you can substitute Yukon gold or red potatoes.
- Olive oil: Avocado oil also works well.
- Lettuce: Romaine provides a fresh, crunchy base, but spring mix, spinach, or chopped kale can be substituted.
- Diced cucumber: Persian cucumbers or English cucumbers both work great.
- Feta cheese: Crumbled feta adds salty, tangy flavor throughout the bowls. You can use regular, reduced-fat, or fat-free. Goat cheese would also be yummy!
- Pickled red onions: Store-bought or homemade pickled onions add brightness and balance the rich feta sauce.
- Hot honey: Adds a sweet and spicy finish that pairs perfectly with the salty feta. Regular honey can be used if you prefer less heat.
- Whipped Feta Sauce: Plain nonfat Greek yogurt, feta cheese, fresh lemon juice, garlic, and water blend together into a creamy, tangy sauce that’s packed with protein.
- Rice: Swap the potatoes for cooked rice, fluffy quinoa, or cauliflower rice.
- Grilled chicken: Use grilled chicken or rotisserie chicken for a lighter option.
- Extra toppings: Add cherry tomatoes, bell peppers, kalamata olives, roasted red peppers, or avocado.
- Vegetarian: Make it vegetarian by using crispy chickpeas or falafel instead of chicken.
- Dairy-free: Use dairy-free feta and yogurt alternatives to make the sauce dairy-free.
- Pita bread: Turn it into a wrap by stuffing everything into pita bread or a flatbread.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Cook the chicken according to package directions until golden and crispy.
2. Meanwhile, preheat the oven to 425 degrees F. Add the potatoes to a sheet pan and toss with olive oil, salt, and pepper.
3. Roast for 25–30 minutes, flipping halfway through, until golden brown.
4. While the potatoes roast, make the whipped feta sauce. Add the Greek yogurt, feta, lemon juice, garlic, and a splash of water to a blender or food processor.
5. Blend until mostly smooth and creamy, adding more water 1 tablespoon at a time as needed to thin into a drizzleable sauce. Season with salt and black pepper to taste.
6. To assemble, divide the romaine between bowls. Top with roasted potatoes, crispy chicken, cucumber, feta, and pickled onions. Drizzle with whipped feta sauce and hot honey, if using, then finish with fresh herbs if desired.
Store the individual components separately in airtight containers in the refrigerator for up to 4 days.
The whipped feta sauce can be made ahead and stored in the refrigerator for 4–5 days. You may need to stir in a splash of water or lemon juice before serving if it thickens.
For meal prep, keep the lettuce and cucumbers separate until serving to maintain their crisp texture. Reheat the chicken and potatoes before assembling the bowls.
Helpful Tips
- Even layer: Roast the potatoes in a single layer so they become crispy instead of steaming.
- Sauce consistency: Add water gradually to the sauce until it reaches your desired consistency.
- Crispy chicken: Reheat the chicken in the air fryer or oven to keep it crispy.
- Meal prep: Prep the sauce and vegetables ahead of time to make dinner come together in minutes.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Crispy Chicken Bowls with Whipped Feta Sauce
Ingredients
Bowls:
- 20 oz. lightly breaded frozen chicken breast chunks
- 1 lb. baby potatoes quartered
- 1 Tbsp. olive oil (15g)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups chopped romaine
- 1 cup finely diced cucumber (120g)
- 1/2 cup crumbled feta cheese (56g)
- 1/4 cup pickled red onions
- 2-3 Tbsp. hot honey for drizzling, optional
- Fresh dill or parsley for topping, optional
Whipped Feta Sauce:
- 3/4 cup plain nonfat Greek yogurt (170g)
- 3 oz. feta cheese (85g)
- 1 Tbsp. lemon juice
- 1 small garlic clove
- 2-3 Tbsp. water as needed
- Salt + black pepper to taste
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Instructions
- Cook the chicken according to package directions until golden and crispy.
- Meanwhile, preheat the oven to 425 degrees F. Add the potatoes to a sheet pan and toss with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden brown.
- While the potatoes roast, make the whipped feta sauce. Add the Greek yogurt, feta, lemon juice, garlic, and a splash of water to a blender or food processor. Blend until mostly smooth and creamy, adding more water 1 tablespoon at a time as needed to thin into a drizzleable sauce. Season with salt and black pepper to taste.
- To assemble, divide the romaine between bowls. Top with roasted potatoes, crispy chicken, cucumber, feta, and pickled onions. Drizzle with whipped feta sauce and hot honey, if using, then finish with fresh herbs if desired.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
