Description
Greek Chicken Bowls are a vibrant Mediterranean-inspired meal featuring marinated and air-fried chicken breasts served over a bed of fluffy rice or quinoa, fresh veggies like grape tomatoes, cucumber, red onion, and shredded romaine lettuce, all topped with creamy, homemade tzatziki sauce. Perfect for quick dinners or meal prep, these bowls offer a balanced combination of protein, healthy fats, and fresh ingredients that bring a nutritious and flavorful experience to your table.
Ingredients
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
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon red pepper flakes
Base 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 crumbled feta cheese
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber (squeeze out excess water)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt to taste
- 1 tablespoon fresh dill, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined to create a flavorful marinade for the chicken.
- Marinate the Chicken: Pound the chicken breasts to an even thickness to ensure even cooking, then place them in the marinade and let them soak for at least 30 minutes, allowing the flavors to penetrate the meat.
- Make the Tzatziki Sauce: In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill until smooth and well combined. Chill until ready to use.
- Prepare the Base and Vegetables: Cook the rice or quinoa according to package instructions. While it cooks, chop the vegetables—halve grape tomatoes, dice cucumber, slice red onions, and shred romaine lettuce.
- Cook the Chicken: Preheat the air fryer to 380°F. Remove chicken from marinade and place in the air fryer basket. Cook for about 10 minutes, flipping halfway, until the internal temperature reaches 165°F and the chicken is cooked through.
- Rest and Slice Chicken: Let the cooked chicken rest for 5 minutes to retain juices, then slice into strips for serving.
- Assemble the Bowls: In serving bowls, layer cooked rice or quinoa, fresh vegetables, sliced chicken, and sprinkle with feta cheese. Finish each bowl by adding a generous dollop of homemade tzatziki sauce on top.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Quinoa is a great gluten-free alternative to rice and adds extra protein.
- You can substitute chicken breasts with thighs for a juicier option.
- Adjust red pepper flakes based on your spice preference.
- Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days.
- If you don’t have an air fryer, grill or pan-sear the chicken instead.
