Description
This Greek Chicken Bowls recipe features tender marinated chicken breasts cooked to juicy perfection and served over a base of fluffy rice or quinoa. Topped with fresh vegetables like tomatoes, cucumbers, romaine lettuce, red onion, crumbled feta cheese, and a refreshing homemade tzatziki sauce, this dish offers a vibrant medley of flavors and textures. Ideal for a wholesome, nutritious meal inspired by traditional Greek ingredients and flavors.
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, dried oregano, dried basil, salt, black pepper, and red pepper flakes until the mixture is well combined and smooth.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thickness. Place the chicken in a shallow bowl or ziplock bag, pour the marinade over it, ensuring all pieces are coated well. Refrigerate for at least 30 minutes or up to several hours to allow flavors to deepen.
- Make the Tzatziki Sauce: In a separate bowl, combine the plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Stir thoroughly until smooth, then set aside to let the flavors meld.
- Prep Rice and Vegetables: Cook your choice of rice or quinoa according to package instructions. Meanwhile, halve the grape or cherry tomatoes, chop the cucumber, shred the romaine lettuce, slice the red onion thinly, and crumble the feta cheese. Optionally, add olives if desired.
- Cook the Chicken: Preheat an air fryer to 380°F. Place the marinated chicken breasts in the air fryer basket and cook on one side for 7 minutes. Flip and cook for an additional 3–4 minutes or until an internal temperature of 165°F is reached. Alternatively, heat a skillet over medium-low heat with a little oil or butter and fry the chicken for 7–8 minutes per side until golden brown and cooked through.
- Rest and Slice Chicken: Transfer the cooked chicken breasts to a plate and allow them to rest for 5 minutes to retain juiciness. After resting, slice the chicken into strips.
- Assemble the Bowls: In each serving bowl, layer the cooked rice or quinoa first, then arrange the prepared vegetables and crumbled feta on top. Add the sliced chicken breast strips over the veggies. Spoon a generous amount of the tzatziki sauce over the assembled bowl. Optionally, drizzle extra olive oil and lemon juice for added freshness. Serve immediately and enjoy your vibrant Greek Chicken Bowl!
Notes
- Marinate the chicken for longer if time allows to boost flavor intensity.
- For a lighter option, substitute honey with maple syrup or agave nectar.
- If you don’t have an air fryer, the stovetop method using a skillet produces excellent results.
- Quinoa can be used in place of rice for a gluten-free and protein-rich base.
- Add kalamata olives to the bowls for an authentic Greek touch.
- Adjust salt and pepper according to your taste preference.
