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Greek Chicken Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/greek-chicken-bowls-recipe/