Description
This Greek Chicken Bowls recipe offers a fresh and vibrant meal featuring marinated chicken breasts air-fried to perfection, served atop a bed of fluffy rice or quinoa and topped with crisp veggies, feta cheese, and homemade tzatziki sauce. Perfect for a healthy lunch or dinner with Mediterranean flavors.
Ingredients
Scale
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
Bowls and Toppings
- 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 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 well combined to form a flavorful marinade.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thickness for even cooking. Place the chicken in a shallow bowl or a ziplock bag, pour the marinade over the chicken ensuring all pieces are well coated. Refrigerate and let the chicken marinate for at least 30 minutes, or up to a few hours for a deeper flavor.
- Make the Tzatziki Sauce: In a separate bowl, combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Stir thoroughly until smooth and let it sit while preparing other components to allow flavors to meld.
- Prepare Rice and Veggies: Cook rice or quinoa following package instructions. Meanwhile, prepare the vegetables: halve the grape or cherry tomatoes, dice or chop cucumber, shred romaine lettuce, slice red onion, and crumble the feta cheese. Optionally, olives can be added according to preference.
- Cook the Chicken: Preheat an air fryer to 380°F (193°C). Air fry the marinated chicken breasts for 7 minutes on one side, then flip and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, if you prefer stovetop cooking, heat oil or butter in a skillet over medium-low heat and fry the chicken for 7–8 minutes per side until golden brown and cooked through.
- Rest and Slice the Chicken: Remove chicken from heat and transfer to a plate. Let it rest for 5 minutes to retain juiciness. After resting, slice the chicken into strips for serving.
- Assemble the Bowls: Fill each serving bowl with a base of cooked rice or quinoa. Arrange the prepared vegetables and crumbled feta on top, then add sliced chicken. Spoon a generous amount of prepared tzatziki sauce over everything. Finish with an optional drizzle of olive oil and lemon juice for extra freshness. Serve immediately and enjoy your healthy Greek Chicken Bowls!
Notes
- Marinating the chicken longer enhances the flavor and tenderness.
- If you do not have an air fryer, skillet cooking is a great alternative.
- Use quinoa instead of rice for a protein boost and a gluten-free option.
- Adjust the red pepper flakes to control the spiciness level.
- For extra crunch, add chopped olives or toasted pine nuts as toppings.
