Description
A flavorful and healthy Greek Chicken Bowl recipe featuring marinated chicken breasts cooked to perfection, served over a bed of rice or quinoa with fresh veggies and a creamy homemade tzatziki sauce. Ideal for a nutritious lunch or dinner that’s easy to prepare and bursting 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
Bowl Ingredients
- 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 marinade. Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until fully combined.
- Marinate the chicken. Pound the chicken breasts to about 1/2 inch thick, then place them in a shallow bowl or ziplock bag. Pour the marinade over the chicken, making sure each piece is coated. Let it marinate for at least 30 minutes, preferably up to an hour or more for deeper flavor.
- Make the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well and set aside to let flavors meld.
- Prepare the base ingredients. Cook rice or quinoa as preferred. Chop and prepare the vegetables: halved tomatoes, diced cucumber, shredded romaine lettuce, sliced red onion. Optionally, add pitted olives if desired.
- Cook the chicken. Preheat the 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. Alternatively, heat a skillet over medium-low heat with oil or butter and cook chicken on one side for 8 minutes, then flip and cook until golden and cooked through to the same temperature.
- Rest and slice chicken. Remove chicken from heat and let it rest for 5 minutes to retain juices. Then slice it into strips or bite-sized pieces.
- Assemble the bowls. Divide the cooked rice or quinoa into bowls, top with shredded lettuce, tomatoes, cucumber, red onion, feta cheese, and sliced chicken. Add a generous dollop of tzatziki sauce, and drizzle with olive oil and lemon juice. Serve immediately and enjoy!
Notes
- For extra flavor, cook the rice or quinoa in chicken broth instead of water.
- Add a squeeze of fresh lemon juice, salt, pepper, and chopped fresh parsley and chives to the cooked rice or quinoa before assembling bowls.
- You can include pitted olives in the bowls for a more traditional Greek taste.
- If you don’t have an air fryer, skillet cooking over medium-low heat is an excellent alternative.
- Marinating the chicken longer than 30 minutes, up to a few hours, will result in even more flavorful meat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
