Recipe: Greek Chicken and Potato Bowls

INGREDIENTS

• 1½ pounds boneless, skinless chicken breast cut into 1-inch pieces 
• 1 pound baby yellow potatoes, quartered 
• 3 tablespoons extra-virgin olive oil 
• 1 lemon, zested and juiced 
• 2 teaspoons dried oregano 
• 2 teaspoons garlic powder 
• 2 teaspoons smoked paprika 
• 1 teaspoon ground coriander 
• 2 teaspoons kosher salt 
• ½ teaspoon freshly ground black pepper 
• 4 cups baby arugula 
• 3 tablespoons extra-virgin olive oil 
• ½ lemon, juiced
• 1 garlic clove, grated or finely chopped 
• Kosher salt to taste 
• Freshly ground black pepper to taste
• Crumbled feta for garnish 
• Lemon wedges for serving
   

INSTRUCTIONS 

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
2. In a large bowl, add the chicken, potatoes, olive oil, lemon zest, lemon juice, oregano, garlic powder, smoked paprika, coriander, salt, and pepper. Using your hands or tongs, toss to combine until all pieces are evenly coated in the seasonings.
3. Transfer the chicken and potato mixture to the lined sheet pan. Spread into an even layer. Transfer to the oven and bake on the middle rack until the chicken is cooked through and the potatoes are lightly golden brown - about 22 to 25 minutes.
4. Meanwhile, in a medium mixing bowl, add the olive oil, lemon juice, garlic, salt, and pepper and whisk together until well combined and slightly thickened. Add the arugula and toss until thoroughly coated.
5. To serve, divide the dressed arugula between bowls. Top with the chicken and potatoes. Garnish with feta and serve with lemon wedges.