Description
A vibrant and healthy Greek Chicken Bowls recipe featuring marinated and air-fried chicken breasts served over a bed of rice or quinoa, fresh vegetables, feta cheese, and a refreshing homemade tzatziki sauce. Perfect for a flavorful Mediterranean-inspired meal that’s easy to prepare and packed with deliciousness.
Ingredients
Scale
For the 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
For the 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
For the 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 well combined.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thick. Place chicken in a shallow bowl or ziplock bag, pour over the marinade, and ensure each piece is well coated. Refrigerate for at least 30 minutes or up to a few hours for deeper flavor.
- Make the Tzatziki Sauce: In a separate bowl, mix plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill until smooth. Set aside to let flavors meld.
- Prepare Rice and Vegetables: Cook rice or quinoa according to package instructions. Halve tomatoes, chop cucumber, shred romaine lettuce, slice red onion, and crumble feta cheese. Optionally add olives if desired.
- Cook the Chicken: Preheat air fryer to 380°F. Air fry chicken on one side for 7 minutes, then flip and cook another 3-4 minutes until internal temperature reaches 165°F. Alternatively, cook chicken in a skillet over medium/low heat with oil or butter for 7-8 minutes per side until golden and cooked through.
- Rest and Slice Chicken: Transfer cooked chicken to a plate and rest for 5 minutes to retain juiciness. Slice into strips.
- Assemble the Bowls: Fill bowls with rice or quinoa, arrange vegetables and feta on top, add sliced chicken, and spoon tzatziki generously over everything. Drizzle with olive oil and lemon juice if desired. Serve immediately and enjoy.
Notes
- Marinate chicken longer for more intense flavor, up to 4 hours.
- Use quinoa instead of rice for a gluten-free and higher protein option.
- The tzatziki sauce can be made a day ahead to enhance flavor.
- Add olives or roasted red peppers to the bowls for extra Mediterranean flair.
- Adjust red pepper flakes based on your spice preference.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F internal temperature.
