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Greek Chicken Bowls Recipe

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4.6 from 92 reviews

This Greek Chicken Bowls recipe features tender marinated chicken breasts cooked to perfection in an air fryer, served atop a bed of fluffy rice or quinoa with fresh grape tomatoes, cucumber, shredded romaine, red onion, and crumbled feta cheese. Topped with a creamy homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, and dill, this dish combines vibrant Mediterranean flavors for a healthy and satisfying meal perfect for lunch or 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 (squeezed to remove excess water)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 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. Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined, creating a flavorful marinade for the chicken.
  2. Marinate the chicken: Pound the chicken breasts to an even thickness for uniform cooking. Place the chicken in the marinade and let it soak for at least 30 minutes, allowing the flavors to penetrate.
  3. Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped fresh dill. Mix thoroughly and refrigerate until ready to serve.
  4. Prepare the grains and vegetables: Cook rice or quinoa according to package instructions. Meanwhile, halve grape tomatoes, dice cucumbers, slice red onions, and shred romaine lettuce to prepare the fresh bowl ingredients.
  5. Cook the chicken: Preheat the air fryer to 380°F (193°C). Remove chicken from marinade and cook in the air fryer for approximately 10 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
  6. Assemble the bowls: Allow the chicken to rest for a few minutes before slicing it thinly. In serving bowls, layer cooked rice or quinoa, shredded romaine, grape tomatoes, cucumbers, red onions, and sliced chicken. Top with crumbled feta cheese and a generous dollop of homemade tzatziki sauce.

Notes

  • For best results, marinate the chicken for at least 30 minutes but up to 4 hours for deeper flavor.
  • You can substitute rice with quinoa for a higher protein and gluten-free option.
  • If you don’t have an air fryer, cook the chicken on a grill or stovetop skillet over medium heat until fully cooked.
  • Grate the cucumber and squeeze out excess water to prevent a watery tzatziki sauce.
  • Adjust red pepper flakes to your preferred spice level.

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

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