Rustic Joyful Food

Loaded Greek Idaho Potato & Chicken Bowls | The RUSTIC JOYFUL FOOD Show | Season 1 – Episode 5

Loaded Greek Idaho Potato & Chicken Bowls

In this episode, we’re whipping up Loaded Greek Idaho Potato & Chicken Bowls that are absolutely irresistible! These bowls are bursting with flavor, featuring creamy tzatziki, zesty pickled onions, tangy Kalamata olives, and rich feta cheese. The freshness of dill adds an aromatic touch that ties everything together perfectly. Each bite showcases the unique texture and taste of Idaho potatoes, which are truly special. Thanks to Idaho’s growing season, with its warm days and cool nights, these potatoes achieve a delightful creaminess. The ample mountain-fed irrigation and rich volcanic soil contribute to their exceptional quality, making them a staple in any kitchen. When you dig into these bowls, you’re not just enjoying a meal; you’re experiencing the heart of Idaho agriculture. Remember, GROWN IN IDAHO® is more than a label—it represents the dedication and care that goes into every potato harvested!

Special thanks to our sponsor for this episode: The Idaho Potato Commission.

Loaded Greek Idaho Potato & Chicken Bowls

Serves 4
Prep time 15 minutes
Bake time 45-60 minutes

2 pounds small/baby yellow Idaho potatoes
2 pounds boneless skinless chicken thighs
1 tablespoon paprika
2-3 tablespoons chopped fresh oregano
2 tablespoons garlic paste (fresh; see episode)
Juice and zest of 1 lemon
Salt and pepper to taste
1/4 cup olive oil

Dill tzatziki:

2 cups full fat plain Greek yogurt
1/2 cup mayo
1/2 cup fresh dill
1 teaspoon garlic paste
1 teaspoon onion powder
Juice and zest of 1 (large) or 2 (small) lemons
1 grated English cucumber
Salt and pepper to taste

Toppings:

1 cup pitted kalamata olives
2 cups halved cherry tomatoes
1 1/2 cups crumbled feta
1 cup fresh dill
1 cup pepperoncinis
Thinly sliced red onions (quick-pickled; to be demonstrated in episode)
Pita bread

  1. Preheat oven to 375 degrees. Arrange halved potatoes and chicken thighs on parchment-lined baking sheet.   
  1. Add all spices and olive oil, then mix well with hands or a spoon. 
  1. Bake 45-60 minutes. 
  1. Combine all tzatziki ingredients in a bowl and mix thoroughly.  
  1. Remove baking sheet from oven. Separate chicken out and chop into bite-sized chunks.   
  1. Next up, assemble the bowls: Idaho potatoes on bottom, then chicken. Top with plenty of tzatziki and veggies. Enjoy!