Description
A fresh and flavorful Greek Chicken Bowl featuring marinated chicken breasts cooked to perfection, served over rice or quinoa with crisp veggies, tangy feta, and refreshing homemade tzatziki sauce.
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 the chicken marinade: Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes in a bowl to create the marinade.
- Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness, then place them in a shallow bowl or ziplock bag with the marinade. Let the chicken marinate for at least 30 minutes, up to 1 hour for optimal flavor.
- Make the tzatziki sauce: While the chicken marinates, combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Stir well and set aside to let the flavors meld.
- Prepare the bowl ingredients: Cook rice or quinoa according to package instructions. Chop or slice grape tomatoes, cucumber, romaine lettuce, and red onion. Optional: add pitted olives if desired.
- Cook the chicken: Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer basket and cook on one side for 7 minutes. Flip the chicken and cook for an additional 4 minutes or until the internal temperature reaches 165°F. Alternatively, cook the chicken in a skillet over medium-low heat with some oil or butter for 7-8 minutes per side until golden and fully cooked.
- Rest and slice chicken: Remove the chicken from the heat and let it rest for 5 minutes. Then slice the chicken into strips for serving.
- Assemble the Greek bowls: Divide the cooked rice or quinoa between bowls. Top with shredded romaine lettuce, grape tomatoes, cucumber, red onion, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki. Optionally drizzle olive oil and lemon juice or your favorite lemon tahini dressing over the bowls. Serve and enjoy!
Notes
- Cooking rice or quinoa in chicken broth and adding fresh lemon juice, salt, pepper, parsley, and chives enhances the flavor.
- Feel free to add pitted olives for a more traditional Greek flavor.
- If you don’t have an air fryer, stovetop pan-frying is a delicious alternative.
- Marinating the chicken longer, up to a few hours, intensifies the taste.
- Allow the chicken to rest after cooking to keep it juicy and tender before slicing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
