Description
Greek Chicken Bowls featuring marinated and air-fried chicken breast served over rice or quinoa with fresh veggies, feta, and homemade tzatziki sauce for a vibrant Mediterranean meal.
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 marinade: Whisk together all ingredients for the chicken marinade to combine flavors thoroughly.
- Marinate chicken: Pound chicken breasts to about 1/2 inch thickness. Place in a shallow bowl or ziplock bag with the marinade, ensuring even coating. Let marinate for at least 30 minutes up to 1 hour or more for better flavor.
- Make tzatziki sauce: While chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl and mix well. Set aside.
- Prepare base ingredients: Cook rice or quinoa as preferred. Chop and prepare tomatoes, cucumber, romaine lettuce, and red onion. Optionally add olives if desired for a traditional Greek flavor.
- Cook chicken: Preheat the air fryer to 380°F. Air fry chicken for 7 minutes on one side, flip and cook for an additional 4 minutes or until internal temperature reaches 165°F. Alternatively, fry chicken in a skillet with oil or butter over medium/low heat, cooking 7-8 minutes per side until golden and cooked through.
- Rest and slice chicken: Let cooked chicken rest for 5 minutes away from heat before slicing thinly for serving.
- Assemble bowls: In serving bowls, layer cooked rice or quinoa, vegetables, sliced chicken, and crumbled feta. Top with a generous dollop of tzatziki sauce. Drizzle with extra olive oil and lemon juice, or lemon tahini dressing if desired. Serve and enjoy!
Notes
- Cooking rice or quinoa in chicken broth with lemon juice, salt, pepper, and fresh chopped parsley and chives adds extra flavor to the base.
- Olives can be added to the bowl for a more traditional Greek taste.
- If no air fryer is available, skillet frying is a great alternative to achieve a golden, cooked chicken breast.
- Letting the chicken rest before slicing retains juices and keeps it moist.
- The tzatziki sauce can be made ahead and refrigerated for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 85 mg
