Description
Delicious and healthy Greek Chicken Bowls featuring marinated chicken breasts air fried to perfection, served over a bed of rice or quinoa with fresh vegetables, feta cheese, and creamy homemade tzatziki sauce. This vibrant meal combines Mediterranean flavors with easy preparation, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken 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
Bowls
- 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
Optional
- Olives
- Extra olive oil
- Lemon juice
- Tahini dressing
Instructions
- Prepare the chicken marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
- Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness. Place them in a shallow bowl or ziplock bag with the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes, or up to a few hours for enhanced flavor.
- Prepare the tzatziki sauce: While the chicken marinates, combine 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.
- Prep rice and vegetables: Cook the rice or quinoa according to package instructions if not pre-cooked. Halve the grape or cherry tomatoes, dice the cucumber, shred the romaine lettuce, and slice the red onion. Assemble these components for the bowls.
- Cook the chicken: Preheat the air fryer to 380°F (193°C). Air fry the marinated chicken breasts for 7 minutes on one side, then flip and cook for an additional 3-4 minutes until the internal temperature reaches 165°F (74°C) and the chicken is golden and cooked through. Alternatively, cook the chicken in a skillet over medium heat until golden and fully cooked.
- Assemble the bowls: Layer the cooked rice or quinoa at the base, then add the tomatoes, cucumber, romaine lettuce, red onion, and sprinkle with feta cheese. Slice the cooked chicken and place on top.
- Add tzatziki and optional toppings: Spoon the prepared tzatziki sauce over the bowl. Optionally, add olives, drizzle with extra olive oil, lemon juice, or tahini dressing as desired.
- Serve and enjoy: Serve immediately while chicken is warm, and enjoy this fresh, flavorful Greek Chicken Bowl.
Notes
- Marinate the chicken longer for a deeper flavor infusion, up to 4 hours in the refrigerator.
- Substitute rice with quinoa or cauliflower rice for a lighter or gluten-free option.
- Use fresh herbs like oregano or basil if available for more vibrant flavor.
- The air fryer method yields a juicy and crispy chicken, but pan-frying is a great alternative if you don’t have an air fryer.
- Leftover chicken and tzatziki can be stored separately in the refrigerator for up to 3 days.
