Description
Greek Chicken Bowls combine tender marinated chicken with fresh vegetables, grain base, and creamy homemade tzatziki sauce for a vibrant, healthy, and flavorful meal perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 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
Bowl
- 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
Tzatziki
- 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 marinade: Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes in a bowl to create the chicken marinade.
- Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness. Place them in a shallow bowl or a ziplock bag with the marinade, ensuring they are fully coated. Let marinate in the refrigerator for at least 30 minutes or up to a few hours.
- Make the tzatziki sauce: Combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Mix well and set aside to allow flavors to meld.
- Prepare the bowl ingredients: Cook the rice or quinoa according to package instructions. Chop the tomatoes, cucumber, shred the romaine lettuce, and slice the red onion. Optionally, add pitted olives if desired.
- Cook the chicken: Preheat the air fryer to 380°F. Place the marinated chicken in the air fryer basket and cook for 7 minutes on one side. Flip and cook for an additional 4 minutes or until the internal temperature reaches 165°F. Alternatively, heat a skillet with oil or butter over medium-low heat, fry the chicken for 7-8 minutes on one side, then flip and cook until golden and temperature reaches 165°F.
- Rest and slice chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices, then slice it into strips.
- Assemble the bowls: Distribute the cooked rice or quinoa into bowls. Layer with shredded lettuce, tomatoes, cucumber, red onion, sliced chicken, and sprinkle with feta cheese. Add a generous dollop of tzatziki sauce. Optionally, drizzle olive oil and lemon juice or lemon tahini dressing on top for extra flavor.
Notes
- For extra flavor, cook your rice or quinoa in chicken broth instead of water.
- Add a squeeze of lemon juice, salt, pepper, and fresh chopped parsley or chives to the cooked grains to enhance taste.
- Traditional Greek bowls include olives, feel free to add pitted olives to each bowl if you like.
- If you don’t have an air fryer, cooking the chicken in a skillet is a great alternative.
- Letting chicken rest after cooking ensures juicy, tender slices.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
