Description
These Greek Chicken Bowls are a vibrant, healthy, and flavorful meal featuring marinated and air-fried chicken breast served over a bed of rice or quinoa with fresh vegetables, feta cheese, and homemade tzatziki sauce. Perfect for a nutritious lunch or dinner, this recipe combines Mediterranean ingredients with an easy cooking method to deliver a satisfying and wholesome bowl.
Ingredients
Scale
Chicken and Marinade
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Base and Vegetables
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced or chopped cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon fresh chopped dill
Instructions
- Prepare the Chicken Marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes until thoroughly combined to create a flavorful marinade.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thickness for even cooking. Place the chicken in a shallow bowl or ziplock bag and pour the marinade over, ensuring each piece is fully coated. Refrigerate and let marinate for at least 30 minutes or up to several hours to deepen the flavor.
- Make the Tzatziki Sauce: In a separate bowl, combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Stir the mixture until smooth, then set aside to allow the flavors to meld.
- Prepare Rice and Vegetables: Cook rice or quinoa according to package directions. While the grain cooks, halve the grape or cherry tomatoes, chop the cucumber, shred the romaine lettuce, slice the red onion, and crumble the feta cheese. Optionally, add olives if desired for extra Mediterranean flair.
- Cook the Chicken: Preheat your air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket and cook for 7 minutes on one side. Flip the chicken and cook for an additional 3–4 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, heat a skillet over medium-low heat with a small amount of oil or butter and fry each chicken breast for 7–8 minutes per side until golden and cooked through.
- Rest and Slice the Chicken: Transfer the cooked chicken onto a plate and let it rest for 5 minutes to retain its juices. After resting, slice the chicken breasts into strips.
- Assemble the Greek Chicken Bowls: Fill each serving bowl with a base of cooked rice or quinoa. Arrange the halved tomatoes, chopped cucumber, shredded romaine lettuce, sliced red onion, and crumbled feta cheese atop the grains. Add the sliced chicken strips, then spoon a generous amount of the homemade tzatziki sauce over everything. Finish with an optional drizzle of olive oil and lemon juice for brightness. Serve the bowls immediately and enjoy a fresh, healthy meal.
Notes
- For a more intense flavor, marinate the chicken overnight.
- Olives such as Kalamata can be added to the bowl for extra Mediterranean taste.
- If you don’t have an air fryer, the skillet method works perfectly to cook the chicken.
- Adjust red pepper flakes to your spice preference.
- The tzatziki sauce can be made a day ahead for enhanced flavor.
