Description
This Greek Chicken Bowls recipe brings together juicy marinated chicken breasts cooked to perfection and served over a bed of fluffy rice or quinoa with fresh vegetables and creamy homemade tzatziki. Bursting with Mediterranean flavors from oregano, basil, lemon, and garlic, these bowls offer a balanced, wholesome meal that is perfect for lunch or dinner. The air fryer method ensures tender, flavorful chicken with minimal fuss, complemented by crisp romaine, cherry tomatoes, cucumber, red onion, and tangy feta cheese.
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
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, crumbled
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, oregano, basil, salt, black pepper, and red pepper flakes until fully combined to create the flavorful marinade.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thickness for even cooking. Place the chicken in a shallow dish or ziplock bag, pour the marinade over it ensuring every piece is coated, then refrigerate for at least 30 minutes, or up to a few hours to deepen flavor.
- Make the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir well until smooth, then set aside to allow the flavors to meld.
- Prepare Rice and Vegetables: Cook rice or quinoa according to package instructions. While cooking, halve the cherry tomatoes, chop the cucumber, shred the romaine lettuce, slice the red onion, and crumble the feta cheese. Optionally add olives if desired.
- Cook the Chicken: Preheat an 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, 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 brown and cooked through.
- Rest and Slice the Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness. Slice the chicken into strips once rested.
- Assemble the Bowls: Divide the cooked rice or quinoa equally among four bowls. Arrange the fresh vegetables and feta cheese on top, then add the sliced chicken strips. Spoon generous amounts of the tzatziki sauce over the top. Finish with an optional drizzle of olive oil and lemon juice for added brightness. Serve immediately and enjoy your vibrant Greek Chicken Bowls!
Notes
- Marinating the chicken for longer (up to 4 hours) intensifies the flavor.
- Use quinoa as a gluten-free alternative to rice.
- Adjust red pepper flakes for desired level of spiciness.
- Tzatziki can be made ahead and refrigerated for up to 2 days.
- Chicken can be cooked on stovetop if an air fryer is unavailable.
- Optional toppings like kalamata olives or fresh parsley can enhance the bowls.
