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Greek Chicken Plate with Tzatziki and Fries

Greek chicken plate with tzatziki and fries features marinated chicken bites baked until juicy, plus oven-crisp fries and a cooling tzatziki. The tangy cucumber-yogurt sauce and bright lemon-dill flavor make this Mediterranean meal-prep plate ready for lunch containers.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Meditmented
Ingredients Equipment Method Notes

Ingredients
  

Marinated chicken
  • 1 lb boneless chicken breast, cubed
  • 0.25 cup plain yogurt
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.25 Salt and pepper, to taste
Oven fries
  • 3 potatoes, cut into fries
  • 1 tbsp olive oil, for fries
  • 0.25 Salt and pepper, to taste
Tzatziki
  • 1 cup grated cucumber
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh dill
  • 1 tbsp lemon juice
Serving
  • 1 Cherry tomatoes and feta, for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Combine the boneless chicken breast, plain yogurt, olive oil, garlic, paprika, dried oregano, salt and pepper in a bowl, then marinate for at least 15 minutes.
  2. Let the marinated chicken sit while you prep the fries so the seasoning hydrates the coating.
Bake the fries
  1. Preheat the oven to 400°F, toss the potatoes with olive oil, salt, and pepper, then spread on a sheet pan.
  2. Bake the fries for 15 minutes until the bottoms start to bronze, then flip and bake another 10 to 12 minutes until golden.
Bake the chicken
  1. Spread the marinated chicken on a separate sheet pan, then bake for 15 to 20 minutes until it reaches 165°F.
  2. Rest the chicken briefly on the pan so juices settle before plating.
Make tzatziki
  1. Stir together the grated cucumber, plain Greek yogurt, fresh dill, and lemon juice to make the tzatziki.
  2. Taste and adjust with a little extra salt if needed, then keep chilled while the chicken finishes.
Plate and serve
  1. Plate the chicken and fries together, drizzle with tzatziki, and top with cherry tomatoes and feta.

Notes

For cleaner tzatziki texture, squeeze excess liquid from the grated cucumber before mixing. Store assembled plates in airtight containers in the fridge up to 4 days; keep fries and chicken separate if possible for the best crispness. Freezing isn’t recommended for the tzatziki (it can weep after thawing). For a lighter option, use nonfat or low-fat Greek yogurt to reduce calories while keeping the tangy flavor.