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Greek Chicken Bowls Recipe

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★★★★★

4.8 from 73 reviews

These Greek Chicken Bowls are a vibrant, healthy, and delicious meal featuring marinated air-fried chicken breasts served over a bed of rice or quinoa, fresh Mediterranean vegetables, crumbled feta cheese, and a refreshing homemade tzatziki sauce. Perfect for a quick, flavorful lunch or dinner, this recipe combines bright lemon and herb flavors with the creamy tang of tzatziki for a balanced and satisfying bowl.

Ingredients

Scale

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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Bowl Components

  • 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 feta cheese, crumbled

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cup grated cucumber (squeeze excess water)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until fully combined to create a flavorful marinade.
  2. Marinate the Chicken: Pound the chicken breasts to an even thickness for uniform cooking. Place them in the marinade and let them soak for at least 30 minutes to absorb the herbs and citrus notes.
  3. Make the Tzatziki Sauce: In a separate bowl, mix Greek yogurt, grated cucumber (well-drained), lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir until smooth and refrigerate until ready to serve.
  4. Prepare the Grain and Veggies: Cook the rice or quinoa according to package instructions. While it cooks, chop the grape tomatoes, dice cucumber, slice red onion, and shred the romaine lettuce for freshness and crunch.
  5. Cook the Chicken in the Air Fryer: Preheat your air fryer to 380°F (193°C). Remove the chicken from the marinade and place it in the air fryer basket. Cook for about 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
  6. Rest and Slice the Chicken: Let the chicken rest for a few minutes after cooking to retain its juices. Slice it into strips suitable for the bowls.
  7. Assemble the Bowls: In each bowl, layer cooked rice or quinoa, shredded romaine, halved grape tomatoes, diced cucumbers, and sliced red onion. Top with sliced chicken, sprinkle crumbled feta cheese, and finish with a generous dollop of tzatziki sauce. Serve immediately and enjoy!

Notes

  • For best flavor, marinate the chicken for at least 30 minutes but up to 4 hours in the refrigerator.
  • To keep tzatziki from becoming watery, squeeze excess moisture out of the grated cucumber before mixing it in.
  • You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time accordingly.
  • If you don’t have an air fryer, you can grill or pan-sear the chicken instead.
  • Use freshly chopped herbs in the tzatziki for the best flavor impact.

Keywords: Greek chicken bowls, air fryer chicken, tzatziki sauce, Mediterranean bowl, healthy chicken recipe, grilled chicken bowls, chicken quinoa bowl

Find it online: https://dylangranv.com/greek-chicken-bowls-recipe/