Greek Chicken Bowls Recipe

Introduction

Greek Chicken Bowls are a fresh and flavorful meal perfect for a quick lunch or dinner. Featuring tender marinated chicken, crisp veggies, and creamy tzatziki, this dish brings a taste of the Mediterranean right to your table.

Ingredients

• 4 small chicken breasts (about 1 1/4 pounds)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 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, and fresh dill)
• Additional marinade ingredients: honey, garlic powder, oregano, basil, salt, pepper, red pepper flakes (amounts as preferred)

Instructions

1. Step 1: Whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl to create the marinade.
2. Step 2: Pound the chicken breasts to an even thickness and marinate them in the mixture for at least 30 minutes.
3. Step 3: Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and fresh dill in a separate bowl.
4. Step 4: Cook the rice or quinoa according to package instructions. Meanwhile, chop the grape tomatoes, cucumber, and slice the red onion.
5. Step 5: Preheat the air fryer to 380°F (193°C). Cook the marinated chicken for about 10 minutes, or until the internal temperature reaches 165°F (74°C).
6. Step 6: Let the chicken rest for a few minutes before slicing. Assemble the bowls by layering cooked rice or quinoa, shredded romaine, tomatoes, cucumber, sliced red onion, sliced chicken, and a dollop of tzatziki sauce. Sprinkle with feta cheese to finish.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Substitute quinoa for rice to add a nutty texture and boost protein content.
• Add kalamata olives or roasted red peppers for added Mediterranean flair.
• If you don’t have an air fryer, cook the chicken on a grill or in a skillet over medium heat until fully cooked.

Storage

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tzatziki sauce chilled and stir before serving again. To reheat, warm the chicken gently in a skillet or microwave, then assemble the bowls fresh to keep textures crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will be juicier. Adjust cooking time accordingly, cooking until the internal temperature reaches 165°F (74°C).

Is it possible to make this recipe gluten-free?

Absolutely. Just be sure to use gluten-free rice or quinoa and check that all marinade ingredients and sauces are free of gluten-containing additives.

Greek Chicken Bowls Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

These Greek Chicken Bowls are a vibrant and healthy meal featuring marinated air-fried chicken breasts served over a bed of rice or quinoa, fresh vegetables, and creamy homemade tzatziki sauce. Perfect for a quick weeknight dinner or meal prep, this recipe combines Mediterranean flavors with a nutritious balance of protein, veggies, and grains.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 4 small chicken breasts (about 1 1/4 pounds)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 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

Grain and Vegetables

• 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, excess water squeezed out
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh dill

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until fully combined.
2. Marinate the Chicken: Pound the chicken breasts to an even thickness to ensure even cooking, then submerge them in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
3. Make Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), lemon juice, olive oil, minced garlic, salt, and chopped fresh dill. Mix well and chill until ready to serve.
4. Prepare the Grain and Vegetables: Cook rice or quinoa according to package directions. While the grain cooks, chop and prepare the vegetables: halve the grape tomatoes, dice the cucumber, shred the romaine lettuce, and slice the red onion.
5. Cook the Chicken: Preheat the air fryer to 380°F (193°C). Remove the chicken from the marinade and place the breasts in the air fryer basket in a single layer. Cook for approximately 10 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C).
6. Rest and Slice the Chicken: Let the cooked chicken rest for 5 minutes to retain juices, then slice into strips or bite-sized pieces.
7. Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top with shredded romaine, halved grape tomatoes, diced cucumber, sliced red onion, feta cheese, and the sliced chicken. Drizzle or dollop with tzatziki sauce before serving.

Notes

• For best results, marinate the chicken for at least 30 minutes, but up to 4 hours is ideal for deeper flavor.
• If you don’t have an air fryer, you can grill or bake the chicken at 400°F for 20-25 minutes or until fully cooked.
• Make sure to squeeze excess water from grated cucumber to prevent watery tzatziki sauce.
• Feel free to swap rice or quinoa with cauliflower rice for a lower-carb option.
• Leftovers store well in the refrigerator for up to 3 days; keep the tzatziki separate until ready to eat.

Keywords: Greek chicken bowl, air fryer chicken, Greek salad bowl, tzatziki sauce, healthy chicken recipe, Mediterranean chicken bowl