Lunch · Easy
Chicken Potato Yogurt Bowl
Chicken Potato Yogurt Bowl uses familiar supermarket ingredients such as Chicken Breast, raw, Potato, Cucumber and is intentionally designed for uncomplicated everyday cooking. The method is boiled potatoes, pan-cooked chicken and cold yogurt-vegetable components kept separate until assembly, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 48g
- Energy
- 508 kcal
- Carbs
- 54g
- Fat
- 11g
- Time
- 35 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gChicken Breast, raw
- 1000 gPotato
- 400 gCucumber
- 400 gTomato
- 320 gGreek Yogurt 2%
- 40 gLemon Juice
- 20 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for Chicken Potato Yogurt Bowl: 600 g Chicken Breast, raw, 1000 g Potato, 400 g Cucumber, 400 g Tomato, 320 g Greek Yogurt 2%, 40 g Lemon Juice, 20 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Cut potatoes into even chunks and simmer them for 12–15 minutes until a knife enters with light resistance; drain and let steam escape for 2 minutes.
Slice the chicken into similar-size pieces. Heat the measured oil in a pan and cook the chicken over medium-high heat, turning for even browning.
Mix yogurt and lemon juice into a smooth sauce. Dice cucumber and tomato and keep these cold ingredients out of the hot pan.
Build 4 bowls with potatoes, chicken, cucumber and tomato; spoon the yogurt sauce over the top just before serving.
Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 48g
- Carbs
- 54g
- Fat
- 11g
- Energy
- 508 kcal
