Chicken with Greek Potato Salad

This Mediterranean inspired meal combines healthy and tasty into a single delicious bowl. This salad breaks away from the potato salad rut keeping the dressing light and citrusy and vegetables abundant. Marinating the chicken with the lemon juice, garlic and oregano gives it a fresh acidic taste while keeping it juicy. This is a great meal to use for meal prep as you can make a large quantity of chicken and potatoes to combine with the salad throughout the week, just make sure to leave out the spring mix until right before mealtime.

Chicken with Greek Potato Salad

  • Servings: 2-3
  • Difficulty: 2 hours and 25 minutes
  • Print


  • 5 garlic cloves, peeled and crushed
  • 1 tbsp dried oregano
  • 2 tsp salt and freshly ground black pepper
  • 2 tbsp olive oil + more for seasoning
  • 2 tbsp lemon juice
  • 1 lb boneless, skinless chicken breast
  • 10 oz new potatoes
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumbers, diced
  • ½ cup red onion, diced
  • ½ cup kalamata olives, roughly chopped
  • 2 cups spring mix
  • ½ cup crumbled feta cheese
  • 1 tbsp lemon juice
  • 1½ tsp dijon mustard
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper


Add 5 cloves garlic, 1 tbsp oregano, 1 tsp salt, pepper, 2 tbsp olive oil, and 2 tbsp lemon juice to a vacuum seal bag. Place chicken breasts into bag and evenly coat in marinade. Vacuum seal chicken breast. (Here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan, cover with water, and load into upper right cooking zone. 

Add potatoes to starch pan and load into starch zone of Suvie.

Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 155°F for 1 hour

Vegetable: 0 minutes

Starch: 50 minutes

During the cook, prepare the salad. In a small bowl, whisk together 1 tbsp lemon juice with 1½ dijon then add 3 tbsp olive oil whisking vigorously until incorporated. Whisk in 1 tsp oregano, ½ tsp salt, ½ tsp black pepper. Set aside. 

In a large bowl combine the cherry tomatoes, cucumbers, red onion, kalamata olives and spring mix. Refrigerate until cook is complete. 

Once cook is complete, remove the potatoes and chicken from Suvie.

Drain water from chicken pan. Discard chicken bag with juices. Cut potatoes into quarters and add to the large bowl with the greek salad. Add the dressing and toss to combine. Sprinkle feta cheese over tossed salad. Slice the chicken against the grain and serve on top of the salad. 


Nutrition Info per Serving (Based on 3 Servings per Recipe): Calories 470,  Total Fat 22g, Sodium 1480mg, Total Carbs 28g, Protein 39g

CategoriesChicken Dinner Greek
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