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Greek Chicken Bowls Recipe

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4.4 from 144 reviews

Greek Chicken Bowls are a vibrant and healthy meal featuring marinated chicken breasts cooked to perfection in the air fryer, served over a bed of fluffy rice or quinoa with fresh cucumbers, grape tomatoes, red onion, shredded romaine, and crumbled feta cheese. Topped with a homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, and dill, this dish boasts bright Mediterranean flavors and is perfect for a quick, nutritious lunch or dinner.

Ingredients

Scale

Chicken Marinade

  • 4 small chicken breasts (about 1 1/4 pounds)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

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 feta cheese

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cup grated cucumber, drained
  • 1 tablespoon 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 well combined.
  2. Marinate the chicken: Pound chicken breasts to an even thickness for uniform cooking. Place chicken in the marinade, ensuring each piece is well coated, and let it marinate for at least 30 minutes to absorb the flavors.
  3. Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated and drained cucumber, lemon juice, olive oil, minced garlic, salt, and chopped fresh dill. Mix thoroughly and chill until ready to use.
  4. Cook the grains and prep veggies: Cook rice or quinoa according to package instructions. While grains cook, halve the grape tomatoes, dice the cucumbers, slice the red onion, and shred the romaine lettuce to prepare the fresh components for the bowls.
  5. Air fry the chicken: Preheat your air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket in a single layer. 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: Remove the chicken from the air fryer and let it rest for 5 minutes to redistribute the juices. Then slice it into strips or bite-sized pieces.
  7. Assemble the bowls: In serving bowls, layer cooked rice or quinoa, shredded romaine lettuce, halved tomatoes, diced cucumbers, sliced red onions, and sliced chicken. Sprinkle feta cheese over the top and drizzle generously with the homemade tzatziki sauce. Serve immediately.

Notes

  • For extra flavor, marinate the chicken overnight if time permits.
  • If you don’t have an air fryer, chicken can be grilled or cooked on a stovetop skillet over medium heat.
  • To prevent the tzatziki from becoming watery, be sure to drain excess moisture from the grated cucumber before adding it to the yogurt.
  • Use quinoa instead of rice for a higher protein and gluten-free option.
  • Adjust red pepper flakes to your preferred spice level or omit for a milder taste.

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

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