Crispy Chicken Bowls with Whipped Feta Sauce

Course: Main Course

Cuisine: Greek

Diet: Gluten Free

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 500kcal

Author: Lauren

These Crispy Chicken Bowls with Whipped Feta Sauce are fresh, filling, and so easy to throw together — with crispy chicken, roasted potatoes, fresh veggies, and a creamy feta sauce that pulls it all together. Great for a quick meal or meal prep.

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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

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

For easy tracking: each bowl gets about 142g crispy chicken and 78g roasted potatoes.

Nutrition