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Mediterranean Chicken and Potato Bowl

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A wholesome and vibrant Mediterranean-inspired bowl with grilled herb chicken, crispy roasted potatoes, peppery arugula, and a tangy tomato-onion salad with capers and dill.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 4 medium Yukon gold potatoes, thinly sliced
  • 1 tbsp olive oil (for potatoes)
  • 2 cups fresh arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 tbsp capers
  • 1 tbsp fresh dill, chopped
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • Salt and pepper to taste (for salad)

Instructions

  1. Preheat oven to 425°F (220°C). Toss sliced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and crispy.
  2. While the potatoes roast, season chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
  3. Grill or pan-sear the chicken over medium heat for 5–7 minutes per side, or until fully cooked. Let rest, then slice.
  4. In a bowl, combine cherry tomatoes, red onion, capers, dill, lemon juice, olive oil, salt, and pepper. Toss gently.
  5. To assemble, divide arugula between bowls. Top with roasted potatoes, sliced grilled chicken, and the tomato-onion salad. Garnish with extra dill if desired.

Notes

  • Swap arugula for spinach or mixed greens if preferred.
  • Add crumbled feta for a creamy, salty touch.
  • Leftover grilled chicken works well for meal prep.

Nutrition

Keywords: Mediterranean bowl, chicken and potatoes, arugula salad, healthy lunch, grain-free meal

Find it online: https://epicrecipebox.com/mediterranean-chicken-and-potato-bowl/