We are sliding into summer with trips to the pool and popsicles, and are busy getting kids ready for sleep away camp. It still feels a little busy and we are looking for all the short cuts in the kitchen.
Enter this great sheet pan dinner which transforms into totally customizable bowls that our kids loved (thanks to the couscous and the tzatziki).
First you start with a lemon & Greek seasoning marinade, and toss the chicken into the fridge before you leave for the pool or fun outing.
When you get back, dinner is ready in a half hour. Preheat the oven, and roast the chicken with potatoes and lemon slices at 425 for 25-30 min. or until the potatoes blister a little bit.
While this is roasting, prepare the couscous which is also known as ‘boiling water’ because that is all you have to do, then stir in the couscous and seasonings and cover for 5 min. My little kids love couscous and I love that it only takes 5 min. to make.
This dinner is so great for entertaining! You could easily grill the chicken instead of roasting it, and lay out all the toppings for people.
And those potatoes? They could be their own appetizer or side dish:
Dipping these into the tzatziki sauce with their lemony goodness is so good. And for sure squeeze those roasted lemons onto these and the bowls for a flavor bomb. Ridiculously good.
You can buy your tzatziki (I did!) but it is really easy to make too. Here is a great recipe for tzatziki sauce.
When you assemble the bowl, layer the couscous on the bottom, add the super flavorful chicken, and then pile all of your favorite add ons. Then add these potatoes and tzatziki.
Easy, healthy, pretty and delicious.
Summer, we’re coming for you.
Happy Eating! xoxo Katie
Sheet Pan Greek Lemon Chicken Bowls
- 4 T. of Greek seasoning (or Souvlaki seasoning)
- juice of 2 lemons
- 1/4 cup of olive oil
- 2 lb. chicken
- 4 potatoes, halved and sliced
- 1 lemon cut into slices
- olive oil
- 2 tomatoes
- 1 English cucumber
- 2 packages couscous, cooked according to package
- 2 packages Naan Bread
- Baba ganoush
Directions: Mix olive oil, lemon and Greek seasoning together to make the marinade. Put chicken (I used breast & drumstick) in a ziplock bag and pour marinade over it. Refrigerate for 2-3 hours.
Preheat oven to 425.
Arrange chicken and potatoes on sheet pan. Cook for 30 min. or until potatoes are brown.
Cook couscous, cut up veggies and Naan bread, and arrange bowl components on a platter. Serve into bowls, squeezing lemon slices on top.