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Greek Chicken Bowls Recipe

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★★★★★

4.6 from 61 reviews

Delicious and healthy Greek Chicken Bowls featuring marinated and air-fried chicken breasts served over a bed of fluffy rice or quinoa, fresh vegetables, crumbled feta cheese, and creamy homemade tzatziki sauce. This recipe combines Mediterranean flavors with a quick cooking method perfect for a nutritious weeknight dinner.

Ingredients

Scale

For the 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

For the Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cup grated cucumber (peeled and squeezed of excess water)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill, chopped

For the Bowls

  • 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 crumbled feta cheese

Instructions

  1. Make the marinade: In a medium bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
  2. Prepare the chicken: Pound the chicken breasts to uniform thickness for even cooking. Place them in the marinade and let them soak for at least 30 minutes to absorb the flavors thoroughly.
  3. Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated and drained cucumber, lemon juice, olive oil, minced garlic, salt, and freshly chopped dill. Mix well and refrigerate until ready to serve.
  4. Prepare the base and vegetables: Cook rice or quinoa according to package directions. Meanwhile, chop the grape tomatoes, diced cucumber, shred the romaine lettuce, and slice the red onions for the bowls.
  5. Cook the chicken: Preheat the air fryer to 380°F (193°C). Place marinated chicken breasts in the air fryer basket and cook for about 10 minutes or until the internal temperature reaches 165°F (74°C). Remove and let the chicken rest for a few minutes before slicing.
  6. Assemble the bowls: In serving bowls, place a bed of rice or quinoa, then top with shredded romaine lettuce, grape tomatoes, cucumber, red onion slices, sliced chicken breasts, crumbled feta cheese, and a generous dollop of the tzatziki sauce. Serve immediately for a fresh, flavorful meal.

Notes

  • Marinate chicken for at least 30 minutes; for more intense flavor, marinate up to 2 hours.
  • If you don’t have an air fryer, you can grill or pan-fry the chicken breasts until fully cooked.
  • Make sure to squeeze excess water from the grated cucumber in the tzatziki to avoid watery sauce.
  • Use quinoa instead of rice for a higher protein, gluten-free option.
  • Leftover chicken and vegetables can be stored separately in the fridge for up to 3 days.

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

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