Description
This Greek Chicken Bowl recipe features juicy marinated chicken breasts cooked to perfection, served over a bed of fluffy rice or quinoa with fresh vegetables, tangy feta, and a creamy homemade tzatziki sauce. It’s a vibrant and healthy meal perfect for lunch or dinner, bursting with Mediterranean flavors.
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 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, 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 for even cooking. Place them in a shallow bowl or ziplock bag and pour the marinade over the chicken. Let it marinate for at least 30 minutes, ideally up to 1 hour for optimal flavor.
- Make the Tzatziki Sauce: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside in the refrigerator to chill.
- Prep the Bowl Ingredients: Cook rice or quinoa according to package instructions. Prepare and chop the vegetables: halved tomatoes, diced cucumber, shredded romaine lettuce, and sliced red onion. Optional: add pitted olives if desired.
- Cook the Chicken: Preheat the air fryer to 380°F. Cook 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. If you do not have an air fryer, heat a skillet over medium-low heat with a little oil or butter and cook the chicken for 7-8 minutes per side until golden brown and fully cooked.
- Rest and Slice the Chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then slice the chicken into strips.
- Assemble the Bowls: Divide the cooked rice or quinoa into four bowls. Top each with shredded lettuce, tomatoes, cucumber, red onion, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki sauce. Finish with a drizzle of olive oil and lemon juice or optional lemon tahini dressing for extra flavor.
Notes
- For extra flavor, cook the rice or quinoa in chicken broth and add lemon juice, salt, pepper, fresh chopped parsley, and chives after cooking.
- Feel free to add pitted olives to your bowls for a more traditional Greek flavor.
- If you don’t have an air fryer, pan-frying the chicken on medium-low heat is a great alternative.
- Letting the chicken rest before slicing ensures juicier meat.
- The tzatziki sauce can be prepared ahead and refrigerated for several hours or overnight to enhance the flavors.
Nutrition
- Serving Size: 1 bowl (approximately 450 grams)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
