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Greek Chicken Bowls

Greek Chicken Bowls

These Greek Chicken Bowls are a vibrant, satisfying, and healthy meal perfect for any weeknight dinner. The recipe features juicy marinated chicken, crisp fresh vegetables like cucumber and tomatoes, salty feta cheese, and a creamy homemade tzatziki sauce served over a bed of rice or quinoa. It's an adaptable dish that is also great for meal prepping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 small boneless, skinless chicken breasts (about 1 1/4 pounds)
  • 1/4 cup good quality olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional, for a little heat)
  • 1 cup plain Greek yogurt
  • 1/2 cup grated English cucumber, squeezed of excess water
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 tablespoons fresh dill, chopped
  • 2 cups cooked rice or quinoa
  • 2 cups grape tomatoes, halved
  • 2 cups English cucumber, diced
  • 4 cups romaine lettuce, shredded
  • 1 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese

Equipment

  • Air fryer
  • Grill or skillet
  • Mixing bowls
  • whisk
  • Cutting board

Method
 

Instructions
  1. Marinate the Chicken: In a medium bowl, whisk together all the marinade ingredients: olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and the optional red pepper flakes. Pound the chicken breasts to a uniform thickness. Place the chicken in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to a few hours for better flavor.
  2. Prepare the Tzatziki Sauce: While the chicken marinates, make the tzatziki. Squeeze as much water as possible from the grated cucumber. In a separate bowl, mix the squeezed cucumber with the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir until well combined, then cover and refrigerate to let the flavors meld.
  3. Cook Your Base and Prep Veggies: Cook the rice or quinoa according to package directions. While it simmers, chop the vegetables for the bowls: halve the tomatoes, dice the cucumber, shred the lettuce, and thinly slice the red onion.
  4. Cook the Chicken: Preheat your air fryer to 380°F (190°C). Place the marinated chicken in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Alternatively, grill or pan-sear the chicken for 6-8 minutes per side.
  5. Rest and Assemble: Let the cooked chicken rest on a cutting board for a few minutes before slicing. Assemble the bowls by starting with a base of rice or quinoa, adding shredded lettuce, tomatoes, cucumbers, red onion, and sliced chicken. Finish with a sprinkle of feta cheese and a large dollop of tzatziki sauce.

Notes

For the best flavor, allow the chicken to marinate for at least 30 minutes, up to 4 hours. The key to creamy tzatziki is to squeeze all excess moisture from the grated cucumber. For meal prep, store the chicken, grains, vegetables, and tzatziki in separate airtight containers. You can substitute chicken with shrimp, salmon, or tofu, and use other grains or a bed of greens as a base.