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Greek Chicken Bowls with Mazola® Corn Oil​

Prep Time 15 minutes
Cook Time 25 minutes
marinating time 30 minutes
Author Danielle


Lemon Yogurt Marinade

  • ½ cup Mazola® Corn Oil​ + more for cooking
  • 1 pound chicken about 4 pieces
  • 1/3 cup plain Greek yogurt I used full fat
  • Juice and zest of 1 small lemon + 4 thin lemon slices
  • 2-3 cloves garlic roughly chopped
  • ¾ teaspoon salt
  • ½ teaspoon oregano
  • 1 tablespoon chopped fresh parsley
  • Roasted Veggies
  • 1 1/2 tablespoons Mazola® Corn Oil​
  • 1 medium zucchini roughly chopped, cut into rounds
  • 1 medium red bell pepper cut into chunks
  • 1 small to medium red onion cut into chunks
  • ½ teaspoon salt
  • Pepper to taste

Lemon Tahini Sauce

  • 2 tablespoons Mazola® Corn Oil​
  • ¼ cup tahini paste
  • Juice of half a medium lemon about 2 tablespoons
  • 1 tablespoon maple syrup
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder optional


  • 2 cups spinach
  • 2 cup arugula
  • 2 cups cooked whole wheat orzo
  • ½ cup cherry tomatoes
  • ½ cup crumbled feta
  • ¼ cup chopped kalamata olives
  • 2 tablespoons chopped parsley


  1. In a bowl, add the ½ cup Mazola® Corn Oil​, Greek yogurt, lemon juice and zest, chopped garlic, salt, oregano, and fresh parsley and mx until well-combined. Place chicken in a Ziploc bag or a sealable Tupperware container and pour marinade over chicken. Using a spoon or your hands make sure the chicken is fully coated in the marinade. Add lemon slices on top of chicken. Seal bag or container and place in the fridge and allow to marinate for 30 minutes up to 2 hours.*
  2. While the chicken marinades, make the dressing by combining the tahini, lemon juice, maple syrup and Mazola® Corn Oil​. Add the water, one tablespoon at a time, and mix until smooth (if prefer a thinner dressing, add more water). Season with salt and garlic powder, if using.
  3. Remove chicken from the fridge and allow to sit at room temperature for 20 minutes. Pre-heat oven to 375F degrees. Toss together the veggies, 1 ½ tablespoon Mazola® Corn Oil​, salt and pepper.
  4. Heat 2 tablespoons of Mazola® Corn Oil​ in a large cast iron skillet over medium-high heat. Cook the chicken, 2 minutes per side, so a golden brown crust forms on each side. Add the veggies to the pan and spread out evenly around the chicken. Bake for 10-12 minutes or until the chicken is fully cooked (reaches an internal temperature of 165F degrees) and veggies are tender and slightly charred.
  5. Once cooked, allow the chicken to rest for 10 minutes, then cut into about 1 inch slices.
  6. To build the bowls, divide the arugula, spinach, and orzo between 4-6 bowls. Divide the chicken and veggies between the bowls. Top with olives, cherry tomatoes, feta, and parsley. Drizzle with the dressing. Serve and enjoy!

Recipe Notes

I recommend only marinating the chicken for no more than 2 hours because the lemon juice is very acidic and can make the chicken mealy if over-marinated.

These bowls work great for meal prep. Store any extra ingredients in separate air tight containers in the fridge. When ready to serve, warm the chicken and veggies and build bowls.