25+ Easy & Nutritious Easter Greek Chicken Recipes to Elevate

Easter is a time for celebration, family gatherings, and, of course, delicious food!

If you’re looking to add some Mediterranean flair to your holiday menu, Greek-inspired dishes are an excellent choice.

Greek cuisine is known for its vibrant flavors, healthy ingredients, and mouthwatering combinations of herbs, spices, and fresh produce.

Among the many Greek dishes, chicken is a popular and versatile protein that pairs wonderfully with traditional flavors like lemon, garlic, oregano, and olive oil.

In this blog post, we’ve curated a collection of 25+ Easter Greek chicken recipes that will elevate your Easter feast.

From classic Greek chicken souvlaki to comforting Greek lemon chicken soup, these recipes are perfect for creating a festive atmosphere with wholesome, flavorful meals. Whether you prefer grilled, roasted, or simmered dishes, these recipes will bring the taste of Greece right to your holiday table.

Let’s dive into these irresistible recipes that are bound to impress your guests and make this Easter one to remember!

25+ Easy & Nutritious Easter Greek Chicken Recipes to Elevate

With these 25+ Easter Greek chicken recipes, your holiday menu will be bursting with flavor, color, and Mediterranean charm.

From the smoky goodness of grilled chicken skewers to the creamy richness of Greek lemon chicken soup, there’s something here for every taste and preference.

Whether you’re hosting a large family gathering or enjoying a quiet Easter dinner, these recipes will bring joy to your table and leave everyone craving more.

So why not embrace the Greek culinary tradition this Easter and try out some new dishes?

These recipes are not only a feast for the taste buds but also a great way to bring fresh, wholesome ingredients into your celebration.

Enjoy the festive spirit, savor the flavors, and have a wonderful Easter filled with delicious Greek chicken dishes!

Greek Lemon Herb Chicken with Orzo Salad

This dish captures the vibrant, fresh flavors of a traditional Greek Easter feast. The juicy lemon-herb chicken is marinated to perfection and paired with a colorful orzo salad, creating a delightful and hearty meal that’s perfect for celebrating with family and friends. Every bite is a balance of zesty citrus, aromatic herbs, and savory chicken, making it a crowd-pleaser for your Easter gathering.

Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp thyme
• 1 tsp paprika
• Salt and pepper to taste

For the Orzo Salad:

• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/3 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper. Mix well.
2. Marinate the Chicken: Add chicken breasts to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours.
3. Cook the Chicken: Preheat the grill or stovetop grill pan over medium-high heat. Cook the chicken for 5–6 minutes on each side or until fully cooked. Set aside to rest.
4. Prepare the Orzo Salad: Cook the orzo according to package instructions, then drain and let it cool. In a large bowl, combine the cooked orzo, cherry tomatoes, olives, red onion, feta cheese, parsley, olive oil, and vinegar. Season with salt and pepper.
5. Serve: Plate the chicken alongside a generous portion of orzo salad.

This Greek Lemon Herb Chicken with Orzo Salad is a complete meal that highlights traditional Mediterranean flavors while offering a light, spring-inspired twist perfect for Easter. Serve it with a glass of chilled white wine and enjoy the fresh, bold taste of Greece at your holiday table.

Greek-Style Chicken Souvlaki with Tzatziki Sauce

Transport your Easter celebration to the streets of Athens with this Greek-Style Chicken Souvlaki. Tender chicken skewers are infused with a flavorful marinade and served with a creamy homemade tzatziki sauce. This dish is not only visually appealing but also delivers a burst of authentic Greek flavors, perfect for sharing.

Ingredients:
For the Chicken Souvlaki:

• 1.5 lbs boneless, skinless chicken thighs, cut into cubes
• 1/4 cup olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp red wine vinegar
• 2 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed to remove water
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Marinate the Chicken: Combine olive oil, lemon juice, garlic, vinegar, oregano, paprika, salt, and pepper in a bowl. Add chicken pieces, mix well, and marinate for at least 1 hour.
2. Prepare the Tzatziki Sauce: Mix all the sauce ingredients in a bowl. Refrigerate until ready to serve.
3. Cook the Souvlaki: Thread the marinated chicken onto skewers. Grill or cook on a grill pan over medium heat for 10–12 minutes, turning occasionally, until the chicken is fully cooked.
4. Serve: Arrange the skewers on a platter with a side of tzatziki sauce. Garnish with lemon wedges and serve with pita bread or a fresh Greek salad.

Greek-Style Chicken Souvlaki with Tzatziki Sauce is a fun, interactive dish that brings everyone together. Its bold flavors and creamy sauce make it an irresistible centerpiece for your Easter table, offering a touch of Greek tradition with every bite.

Greek Stuffed Chicken Breasts with Spinach and Feta

Elevate your Easter menu with these Greek Stuffed Chicken Breasts, bursting with a rich, savory filling of spinach, feta, and sun-dried tomatoes. The golden-baked chicken locks in all the flavors, creating a dish that is as visually stunning as it is delicious. Perfect for those seeking a sophisticated yet approachable holiday recipe.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup feta cheese, crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Prepare the Filling: In a bowl, mix feta cheese, spinach, sun-dried tomatoes, garlic, oregano, salt, and pepper.
2. Stuff the Chicken: Cut a pocket into each chicken breast. Stuff with the spinach-feta mixture and secure with toothpicks.
3. Cook the Chicken: Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 3–4 minutes on each side, then transfer the skillet to the oven. Bake for 15–20 minutes or until fully cooked.
4. Serve: Remove toothpicks before plating. Serve with roasted potatoes or a crisp cucumber salad.

Greek Stuffed Chicken Breasts with Spinach and Feta is a show-stopping dish that embodies the rich flavors of Greece. Whether paired with sides or enjoyed on its own, this recipe is sure to impress your guests and leave them craving more. Perfect for making Easter celebrations extra special.

Greek Chicken Lemon Soup (Avgolemono)

A comforting and flavorful soup, Greek Chicken Lemon Soup (Avgolemono) combines tender chicken, rice, and vegetables in a rich, lemony broth. The unique addition of a silky egg-lemon mixture adds a velvety smooth texture, making this soup a warm, inviting option for your Easter celebration. Perfect as a starter or a light main course, it’s a comforting way to bring Greek tradition to your table.

Ingredients:

• 1 lb chicken breast or thighs
• 6 cups chicken broth
• 1/2 cup rice (or orzo pasta)
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken, onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften. Add chicken broth and bring to a simmer. Cook for 15–20 minutes until the chicken is fully cooked. Remove the chicken from the pot and set aside to cool.
2. Make the Soup Base: Add rice or orzo to the simmering broth and cook until tender, about 10 minutes.
3. Prepare the Avgolemono: In a bowl, whisk together eggs and lemon juice until smooth. Gradually add a ladleful of hot broth to the egg mixture while whisking continuously to temper the eggs. Slowly pour the egg-lemon mixture back into the pot, stirring gently.
4. Finish the Soup: Shred the cooled chicken and add it back to the pot. Season with salt and pepper. Heat the soup on low, stirring gently until it thickens.
5. Serve: Ladle the soup into bowls, garnish with fresh dill, and serve hot.

Greek Chicken Lemon Soup (Avgolemono) is the perfect balance of comfort and refreshment, with its tangy lemon flavor complementing the richness of the chicken broth. This soup is sure to be a crowd favorite at your Easter table, offering a taste of Greek culinary tradition in a bowl.

Greek Chicken with Roasted Vegetables

A hearty and vibrant dish, Greek Chicken with Roasted Vegetables brings together juicy, seasoned chicken and an array of colorful roasted vegetables. This dish is simple to prepare but bursting with flavor, thanks to the aromatic blend of Greek herbs and olive oil. It’s a satisfying, Mediterranean-inspired meal perfect for Easter that combines both savory and fresh elements.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives
• 1 lemon, sliced

Instructions:

1. Season the Chicken: In a small bowl, mix olive oil, oregano, garlic powder, paprika, salt, and pepper. Rub the mixture evenly over the chicken thighs.
2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Arrange the zucchini, bell pepper, onion, and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast the Chicken and Vegetables: Place the seasoned chicken thighs on top of the vegetables and scatter olives and lemon slices over the top. Roast in the oven for 35–40 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Serve: Serve the chicken and vegetables together on a platter, drizzled with any pan juices.

This Greek Chicken with Roasted Vegetables is a one-pan meal that’s both flavorful and easy to prepare. The combination of juicy chicken and caramelized vegetables, all infused with Mediterranean flavors, makes this a perfect dish for a celebratory Easter meal. It’s wholesome, satisfying, and sure to impress guests with minimal effort.

Greek Chicken Pita Wraps

Greek Chicken Pita Wraps offer a delightful handheld meal bursting with flavor. Marinated chicken is grilled to perfection and wrapped in soft pita bread with fresh veggies and a dollop of tangy tzatziki sauce. These wraps are perfect for a casual Easter meal or as part of a larger spread. With a balance of savory, creamy, and refreshing ingredients, they bring the best of Greek cuisine to your table.

Ingredients:
For the Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste

For the Wraps:

• 4 pita breads
• 1/2 cup tzatziki sauce
• 1 cucumber, sliced
• 1 tomato, sliced
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken breasts, coating them evenly with the marinade. Cover and refrigerate for at least 1 hour.
2. Cook the Chicken: Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6–8 minutes on each side, until fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
3. Assemble the Wraps: Warm the pita breads in a dry pan or oven. Spread a generous amount of tzatziki sauce on each pita. Add a few slices of chicken, then top with cucumber, tomato, red onion, and parsley.
4. Serve: Roll up the pita to enclose the filling, serve immediately, and enjoy.

Greek Chicken Pita Wraps are a convenient, flavorful, and light option for Easter meals. The combination of seasoned grilled chicken, crisp vegetables, and creamy tzatziki in a soft pita makes every bite a celebration of Greek flavors. Perfect for a laid-back gathering or an easy meal that still feels festive and special.

Greek Chicken Souvlaki Skewers

Greek Chicken Souvlaki Skewers offer a vibrant and flavorful way to enjoy chicken, perfectly seasoned with Mediterranean spices and grilled to juicy perfection. The chicken is marinated in a lemony, herby mixture, then threaded onto skewers and grilled, offering a smoky flavor with every bite. Paired with a light salad or served in pita, these souvlaki skewers are an excellent Easter dish that combines simplicity with bold Greek flavors.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken cubes and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for more flavor.
2. Prepare the Skewers: Thread the marinated chicken onto the soaked skewers.
3. Grill the Chicken: Preheat the grill or grill pan to medium-high heat. Grill the skewers for 5–7 minutes per side, or until the chicken is fully cooked and has nice grill marks.
4. Serve: Garnish with fresh parsley and serve with a side of pita, a Greek salad, or tzatziki sauce for dipping.

These Greek Chicken Souvlaki Skewers are a great way to add a touch of Greek cuisine to your Easter feast. The tender chicken, infused with Mediterranean flavors from the lemon and oregano, is perfect for grilling. These skewers can be served as a main dish or an appetizer, making them a versatile and delightful choice for your holiday gathering.

Greek Lemon Chicken Pasta Salad

Greek Lemon Chicken Pasta Salad is a fresh and zesty dish that combines tender grilled chicken, vibrant vegetables, and a tangy lemon dressing. It’s perfect for a springtime Easter meal, offering a light yet satisfying option that is as colorful as it is flavorful. This pasta salad can be made ahead of time, making it an ideal dish for busy holiday meal prep.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz pasta (penne or fusilli works well)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Grill the Chicken: Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 6–8 minutes per side until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
2. Cook the Pasta: Cook the pasta according to package directions. Drain and rinse with cold water to cool.
3. Prepare the Salad: In a large bowl, combine the pasta, cucumber, tomatoes, red onion, olives, and feta. Add the grilled chicken slices on top.
4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
5. Toss the Salad: Pour the dressing over the salad and toss to coat evenly. Serve chilled or at room temperature.

Greek Lemon Chicken Pasta Salad is the perfect balance of freshness, heartiness, and zest, making it a wonderful addition to any Easter meal. The combination of grilled chicken, crisp vegetables, and tangy lemon dressing creates a light yet fulfilling dish that can be prepared in advance and served as a main course or side dish. This salad is a crowd-pleaser that brings Mediterranean flavors to your celebration.

Greek Chicken and Feta Stuffed Peppers

Greek Chicken and Feta Stuffed Peppers bring a delightful blend of savory, tangy, and fresh flavors to your Easter table. Tender chicken is combined with feta cheese, olives, and herbs, then stuffed into bell peppers and baked until tender. This dish is not only delicious but also visually striking, making it a great centerpiece for your holiday meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1/4 cup onion, diced
• 2 garlic cloves, minced
• 1/2 cup cooked quinoa or rice
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté until soft, about 3 minutes. Add the ground chicken, oregano, salt, and pepper. Cook, breaking up the chicken, until browned and fully cooked.
3. Prepare the Filling: Stir in the cooked quinoa or rice, feta, olives, and parsley into the cooked chicken mixture. Mix until well combined.
4. Stuff the Peppers: Spoon the chicken and feta mixture into each bell pepper, pressing gently to pack it in. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake: Bake for 30–35 minutes, or until the peppers are tender. Remove the foil during the last 10 minutes to allow the tops to brown slightly.
6. Serve: Serve the stuffed peppers hot, garnished with extra parsley if desired.

Greek Chicken and Feta Stuffed Peppers are a vibrant and flavorful dish that combines the richness of feta with the savory taste of ground chicken. The bell peppers add a natural sweetness and a beautiful pop of color to the plate, making this dish a perfect addition to your Easter celebration. It’s a satisfying meal that’s easy to prepare and guaranteed to impress guests.

Greek Chicken Gyros with Tzatziki Sauce

Greek Chicken Gyros with Tzatziki Sauce bring a traditional Greek street food experience to your Easter gathering. The marinated chicken is grilled to perfection and wrapped in soft pita bread, topped with a creamy, cucumber-infused tzatziki sauce. This dish is full of bright, fresh flavors and makes for a fun and interactive meal that everyone will love.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 pita breads
• Fresh lettuce, chopped
• Sliced tomatoes and onions

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated and excess water squeezed out
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken thighs, coating them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Make the Tzatziki Sauce: In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper. Mix well and set aside.
3. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5–6 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing into strips.
4. Assemble the Gyros: Warm the pita bread in the oven or on the grill. Place a few slices of grilled chicken on each pita, then top with lettuce, tomatoes, onions, and a generous drizzle of tzatziki sauce.
5. Serve: Fold the pita around the fillings and serve immediately with a side of Greek salad or roasted potatoes.

Greek Chicken Gyros with Tzatziki Sauce are a flavorful and fun Easter dish that offers a deliciously creamy and tangy contrast to the grilled chicken. The homemade tzatziki sauce adds a refreshing burst of flavor that perfectly complements the savory chicken, making this gyro a standout meal. It’s a simple yet satisfying choice for a casual and festive holiday gathering.

Greek Chicken with Lemon and Garlic Roasted Potatoes

Greek Chicken with Lemon and Garlic Roasted Potatoes is a flavorful, hearty dish perfect for a festive Easter dinner. The chicken is marinated in a blend of lemon, garlic, and olive oil, then roasted alongside crispy, golden potatoes. This meal brings the rich flavors of Greece to your holiday table, offering a balance of savory chicken and zesty potatoes that will please everyone.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 6 medium potatoes, cut into wedges
• 2 tbsp fresh parsley, chopped

Instructions:

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat the chicken thighs with the marinade, cover, and refrigerate for at least 1 hour.
2. Prepare the Potatoes: Preheat the oven to 400°F (200°C). Toss the potato wedges in olive oil, salt, and pepper, then arrange them on a large baking sheet.
3. Roast the Chicken and Potatoes: Place the marinated chicken thighs on the baking sheet with the potatoes. Roast for 40–45 minutes, or until the chicken is golden brown and the potatoes are crispy and tender.
4. Serve: Garnish the chicken and potatoes with fresh parsley and serve with a side of Greek salad or tzatziki sauce.

Greek Chicken with Lemon and Garlic Roasted Potatoes is a delicious, one-pan meal that combines tender, juicy chicken with the satisfying crispiness of roasted potatoes. The bright lemony and garlicky flavors are a perfect match for the savory chicken, making this dish a wonderful choice for Easter dinner. It’s easy to prepare yet full of rich, Mediterranean flavors that are sure to please a crowd.

Greek Chicken and Spinach Pie (Spanakopita)

Greek Chicken and Spinach Pie (Spanakopita) is a delicious twist on the traditional Greek spinach pie. This dish features layers of crispy filo dough filled with a savory mixture of chicken, spinach, feta cheese, and herbs. It’s the perfect addition to any Easter spread, offering a flaky, flavorful bite with every forkful. Serve it as a main dish or a side alongside other Mediterranean-inspired recipes.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 lb fresh spinach, washed and chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 package filo dough, thawed
• 4 tbsp melted butter

Instructions:

1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened. Add the spinach and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
2. Mix the Filling: In a large bowl, combine the shredded chicken, spinach mixture, feta, dill, parsley, salt, and pepper. Stir until well combined.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Brush a 9-inch pie dish with melted butter. Layer 5 sheets of filo dough in the dish, brushing each sheet with melted butter. Spread half of the filling mixture over the filo, then layer another 5 sheets of filo dough on top, continuing to brush with butter. Add the remaining filling and top with another 5 layers of filo.
4. Bake the Pie: Bake for 35-40 minutes, or until the filo is golden brown and crispy.
5. Serve: Let the pie cool for a few minutes before slicing. Serve warm or at room temperature.

Greek Chicken and Spinach Pie (Spanakopita) is a savory, flaky, and hearty dish that’s perfect for any festive occasion, including Easter. The combination of tender chicken, savory spinach, and tangy feta cheese wrapped in crispy filo dough is truly irresistible. This dish is perfect for those looking for something different to serve during the holiday while still enjoying the delicious flavors of Greece. It can be served as a stand-alone main or a delicious side to other Mediterranean dishes.

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono) is a comforting and aromatic soup that is both rich and refreshing. Made with tender chicken, rice, and a zesty lemon-egg broth, this dish is perfect for a light yet satisfying Easter meal. The creamy texture from the egg mixture and the vibrant lemon flavor create a delicious balance, making this soup a family favorite during the holiday season.

Ingredients:

• 4 cups chicken broth
• 2 chicken breasts, cooked and shredded
• 1/2 cup uncooked rice
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp olive oil
• 1 small onion, chopped
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the rice and cook according to the package instructions, typically 10–12 minutes.
2. Cook the Chicken: While the rice is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent. Add the shredded chicken to the skillet and stir to combine with the onion. Set aside.
3. Make the Avgolemono (Egg-Lemon) Mixture: In a bowl, whisk the eggs and lemon juice until well combined. Slowly temper the egg mixture by adding a ladle of hot broth to the eggs, whisking constantly. Gradually add more broth until the egg mixture is warmed up.
4. Combine the Soup: Once the rice is cooked, add the chicken and onion mixture to the pot with the broth and rice. Slowly pour the tempered egg mixture into the soup while stirring gently. Let the soup simmer for another 5 minutes, ensuring the soup thickens. Season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley and serve immediately.

Greek Lemon Chicken Soup (Avgolemono) offers a cozy, flavorful experience with every spoonful. The combination of the creamy egg-lemon broth, tender chicken, and soft rice creates a dish that’s perfect for Easter, offering warmth and comfort while still feeling light and fresh. This soup is ideal for those looking for a lighter entrée or a starter to complement the rest of the meal.

Greek Chicken Skewers with Lemon and Herb Marinade

Greek Chicken Skewers with Lemon and Herb Marinade are a delightful and easy-to-make dish for Easter celebrations. The chicken is marinated in a tangy lemon, olive oil, and herb mixture, then skewered and grilled to perfection. These skewers are perfect as an appetizer, main dish, or even for a casual Easter brunch. Their fresh, zesty flavor is complemented by the smoky char from the grill, making them a favorite for outdoor celebrations.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1/4 cup olive oil
• 1/4 cup lemon juice (about 2 lemons)
• 2 tbsp fresh oregano, chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Skewer the Chicken: Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto the wooden skewers.
3. Grill the Chicken: Grill the skewers for 4–5 minutes per side, or until the chicken is fully cooked and has a nice golden char.
4. Serve: Remove the chicken from the skewers and serve immediately with a side of Greek salad, pita bread, or tzatziki sauce for dipping.

Greek Chicken Skewers with Lemon and Herb Marinade are a simple yet incredibly flavorful dish that’s ideal for Easter. The lemon and herb marinade infuses the chicken with a bright, refreshing flavor, while the grilling process adds a smoky depth. These skewers are great for sharing with friends and family, offering a light and healthy option for your Easter spread.

Greek Chicken and Vegetable Souvlaki Bowls

Greek Chicken and Vegetable Souvlaki Bowls bring the delicious flavors of Greece into a healthy, customizable meal. Marinated grilled chicken is served with a vibrant mix of roasted vegetables, rice, and fresh toppings, all drizzled with a zesty tzatziki sauce. These bowls are perfect for Easter, as they can be served as a build-your-own meal, allowing guests to create their ideal combination. They offer a nutritious balance of protein, vegetables, and grains.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1/2 cup tzatziki sauce
• Fresh parsley and lemon wedges for garnish

For the Marinade:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Place the red bell pepper, zucchini, and red onion on a baking sheet, drizzle with olive oil, and season with salt, pepper, oregano, and cumin. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
3. Grill the Chicken: While the vegetables are roasting, heat a grill pan or outdoor grill to medium-high heat. Grill the marinated chicken pieces for 5–6 minutes per side, or until fully cooked.
4. Assemble the Bowls: Divide the cooked rice between bowls, then top with roasted vegetables and grilled chicken. Drizzle with tzatziki sauce and garnish with fresh parsley and lemon wedges.
5. Serve: Serve immediately and enjoy the fresh, vibrant flavors of this healthy Greek-inspired meal.

Greek Chicken and Vegetable Souvlaki Bowls are a versatile and healthy option for Easter. Packed with flavor and nutrients, these bowls can be customized to suit any taste. The grilled chicken, roasted vegetables, and creamy tzatziki sauce create a delightful combination that will please guests looking for a lighter, Mediterranean-inspired dish. These bowls are not only perfect for Easter but also make for a great meal prep option for the days following.

Note: More recipes are coming soon!