Description
Delicious and vibrant Greek Chicken Bowls featuring tender marinated chicken, fresh vegetables, fluffy rice or quinoa, and a creamy homemade tzatziki sauce. Perfectly balanced with lemon and herbs for a flavorful Mediterranean-inspired meal that’s easy to prepare and enjoyable any day of the week.
Ingredients
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
Base and Vegetables
- 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
- Whisk Marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes until well combined to create the chicken marinade.
- Pound and Marinate Chicken: Pound the chicken breasts to about 1/2 inch thick for even cooking. Place the chicken in a shallow bowl or ziplock bag, pour the marinade over, and ensure all pieces are coated. Let it marinate for at least 30 minutes or up to a few hours for maximum flavor.
- Prepare Tzatziki Sauce: While the chicken is marinating, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside to let the flavors meld.
- Prep Rice and Veggies: Cook your choice of rice or quinoa according to package instructions. Prepare the vegetables by halving tomatoes, dicing cucumbers, slicing red onion, and shredding romaine lettuce. Optionally, add pitted olives to your vegetables if desired.
- Cook Chicken: If using an air fryer, preheat it to 380°F (193°C). Air fry the chicken breasts for 7 minutes on one side, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). If you don’t have an air fryer, heat a skillet with oil or butter over medium-low heat. Fry the chicken on one side for 7-8 minutes, then flip and cook until golden and fully cooked through.
- Rest Chicken: Remove the chicken from heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist, tender meat. After resting, slice the chicken into strips.
- Assemble Bowls: Distribute the cooked rice or quinoa into bowls, then top with shredded romaine, tomatoes, cucumber, red onion, and feta cheese. Add the sliced chicken on top and dollop a generous spoonful of tzatziki sauce. Optionally drizzle extra olive oil and lemon juice or a lemon tahini dressing for added flavor. Serve immediately and enjoy your fresh Greek Chicken Bowls!
Notes
- Marinating the chicken longer (up to a few hours) enhances the flavor.
- You can substitute quinoa for rice for a higher-protein base.
- Add pitted Kalamata olives for a more traditional Greek touch.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- If you don’t have an air fryer, pan-frying on the stovetop works just as well.
- Tzatziki can be made ahead and refrigerated for up to 2 days.
- Resting the chicken after cooking keeps it juicy and tender.
