Description
This Greek Chicken Bowls recipe offers a fresh and flavorful meal featuring marinated chicken breasts cooked to perfection, paired with vibrant fresh vegetables, fluffy rice or quinoa, and a creamy homemade tzatziki sauce. Perfect for a healthy, wholesome dinner with a Mediterranean flair.
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
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
Bowls Assembly
- 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
- Optional: olives, additional olive oil, lemon juice, or tahini dressing
Instructions
- Prepare the Chicken Marinade: Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a bowl.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thickness for even cooking. Place them in a shallow bowl or a ziplock bag and pour the marinade over. Let the chicken marinate for at least 30 minutes, up to a few hours for enhanced flavor.
- Make the Tzatziki Sauce: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Stir well and set aside to let flavors meld.
- Prep the Rice and Vegetables: Cook rice or quinoa as preferred. Chop or slice the tomatoes, cucumber, romaine lettuce, and red onion to prepare for assembly.
- Cook the Chicken: Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer basket and cook for 7 minutes. Flip the chicken breasts over carefully and cook for an additional 3 to 4 minutes, until golden and internal temperature reaches 165°F. Alternatively, pan-fry the chicken in a skillet over medium heat until cooked through and golden.
- Assemble the Bowls: In each bowl, start with a base of cooked rice or quinoa. Add halved tomatoes, diced cucumber, shredded romaine, sliced red onion, and sprinkle with feta cheese. Slice the cooked chicken and add on top. Dollop generous spoonfuls of tzatziki sauce over the bowl.
- Optional Finishing Touches: Add optional olives, drizzle additional olive oil, lemon juice, or tahini dressing if desired. Serve immediately and enjoy!
Notes
- Marinating the chicken longer (up to a few hours) enhances the flavor but 30 minutes is sufficient.
- Grated cucumber for the tzatziki should be well drained to avoid watery sauce.
- Serve with warm pita bread for a fuller meal.
- Use quinoa instead of rice for a higher protein and gluten-free option.
- Adjust red pepper flakes according to your spice preference.
- Leftover chicken and veggies can be refrigerated and used for lunch the next day.
