Description
This Greek Chicken Bowl recipe features tender marinated chicken breasts air fried to perfection and served over a bed of rice or quinoa with fresh veggies and homemade tzatziki sauce. It’s a vibrant and healthy Mediterranean-inspired meal that’s easy to prepare and full of bold flavors.
Ingredients
Scale
Chicken
- 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
Bowl
- 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
Tzatziki
- 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 marinade: Whisk together all ingredients for the chicken marinade including 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 an even thickness of about 1/2 inch. Place the chicken in a shallow bowl or ziplock bag and pour the marinade over it. Let it marinate for at least 30 minutes and up to a few hours to absorb the flavors.
- Make the tzatziki: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside to let flavors meld.
- Prep the rice and veggies: Cook the rice or quinoa as preferred. Dice or chop the cucumbers, halve the grape tomatoes, slice the red onion, and shred the romaine lettuce. Optionally, season the cooked grains with lemon juice, salt, pepper, fresh parsley, and chives for extra flavor.
- Cook the chicken: Preheat your air fryer to 380°F. Air fry the chicken breasts on one side for 7 minutes, then flip and cook for an additional 4 minutes or until the internal temperature reaches 165°F. If you don’t have an air fryer, heat a skillet with oil or butter over medium-low heat and fry the chicken for 8 minutes on one side, then flip and cook until golden and cooked through.
- Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes away from the heat source to lock in juices. Slice the chicken breasts into strips.
- Assemble the bowls: Arrange the rice or quinoa in bowls, then top with romaine lettuce, tomatoes, cucumbers, red onions, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki on top. Drizzle with olive oil and lemon juice or optional lemon tahini dressing. Serve immediately and enjoy!
Notes
- Cook the rice or quinoa in chicken broth instead of water for extra flavor.
- Add lemon juice, salt, pepper, fresh chopped parsley, and chives to the cooked grains to brighten the bowl.
- You can add pitted olives to the bowl for a more traditional Greek touch if you like.
- If you don’t have an air fryer, stovetop pan-frying the chicken works great as an alternative.
- Allowing the chicken to rest after cooking ensures it remains juicy and tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
