Greek Chicken Bowls Recipe
Introduction
Greek Chicken Bowls are a fresh and flavorful meal perfect for a healthy lunch or dinner. Packed with tender marinated chicken, crisp vegetables, and creamy tzatziki, these bowls come together quickly and satisfyingly.
Ingredients
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked rice or quinoa
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese
- Tzatziki sauce: made with Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and fresh dill
Instructions
- Step 1: In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes to make the marinade.
- Step 2: Pound the chicken breasts to an even thickness and coat them with the marinade. Let them marinate for at least 30 minutes.
- Step 3: Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped fresh dill in a separate bowl. Set aside.
- Step 4: Cook the rice or quinoa according to package instructions while chopping the grape tomatoes, cucumber, romaine lettuce, and slicing the red onion.
- Step 5: Preheat your air fryer to 380°F (193°C). Cook the marinated chicken breasts for about 10 minutes or until they reach an internal temperature of 165°F (74°C).
- Step 6: Allow the chicken to rest for a few minutes before slicing. Assemble the bowls by layering the rice or quinoa, veggies, sliced chicken, crumbled feta cheese, and a generous dollop of tzatziki sauce.
Tips & Variations
- For extra flavor, add chopped fresh mint or parsley to the tzatziki sauce.
- Use grilled chicken if you prefer to cook outside or don’t have an air fryer.
- Swap out rice or quinoa for couscous or orzo for a different texture.
- Add olives or roasted red peppers for a more authentic Greek taste.
- Make the marinade ahead of time and marinate the chicken overnight for deeper flavor.
Storage
Store leftover chicken, veggies, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stove to prevent drying out. Assemble fresh bowls when ready to eat for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tzatziki sauce ahead of time?
Yes, tzatziki sauce tastes even better after resting for a few hours as the flavors meld. Keep it refrigerated in a sealed container for up to 3 days.
What can I use if I don’t have an air fryer?
You can cook the marinated chicken on a grill, in a skillet over medium-high heat, or baked in the oven at 400°F (204°C) for about 20 minutes until fully cooked.
Print
Greek Chicken Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Greek Chicken Bowls are a vibrant and healthy meal featuring marinated, air-fried chicken breasts served over a bed of rice or quinoa with fresh vegetables and a homemade tzatziki sauce. This easy-to-make recipe combines Mediterranean flavors with wholesome ingredients, perfect for a nutritious lunch or dinner.
Ingredients
Chicken Marinade
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Bowls
- 2 cups cooked rice or quinoa
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber (squeeze out excess water)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined to create a flavorful marinade.
- Marinate the Chicken: Pound the chicken breasts to an even thickness to ensure even cooking. Place the chicken in the marinade and let it soak for at least 30 minutes to absorb the flavors.
- Make the Tzatziki Sauce: In a separate bowl, mix Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, olive oil, minced garlic, salt, and fresh dill until smooth and well blended. Chill until ready to serve.
- Prepare the Base and Vegetables: Cook the rice or quinoa according to the package instructions. While cooking, chop the grape tomatoes, dice the cucumber, slice the red onion, and shred the romaine lettuce.
- Cook the Chicken: Preheat the air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket and cook for approximately 10 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest a few minutes before slicing.
- Assemble the Bowls: In serving bowls, layer cooked rice or quinoa, shredded romaine lettuce, grape tomatoes, diced cucumber, sliced red onion, and sliced chicken breasts. Top with crumbled feta cheese and a generous dollop of tzatziki sauce. Serve immediately.
Notes
- For extra flavor, you can add olives or roasted red peppers to the bowls.
- If you don’t have an air fryer, you can grill or bake the chicken instead.
- Make sure to squeeze out excess moisture from the grated cucumber for a thicker tzatziki sauce.
- Chicken can be marinated up to 4 hours ahead for deeper flavor.
- Use quinoa for a gluten-free variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mediterranean
Keywords: Greek chicken bowls, air fryer chicken, tzatziki, Mediterranean recipe, healthy chicken bowl, quinoa bowl, rice bowl
