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Greek Chicken Bowls Recipe

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★★★★★

5 from 118 reviews

Delicious and healthy Greek Chicken Bowls featuring marinated, air-fried chicken breasts served over a bed of fluffy rice or quinoa, fresh vegetables, tangy feta cheese, and creamy homemade tzatziki sauce. This balanced meal combines Mediterranean flavors with a quick cooking method, perfect for a nutritious 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 Bowl

  • 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

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 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Prepare the marinade: In a bowl, whisk together the olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until combined.
  2. Marinate the chicken: Pound the chicken breasts to a uniform thickness for even cooking. Place them in the marinade and let them soak for at least 30 minutes to absorb the flavors.
  3. Make the tzatziki sauce: In a separate bowl, mix Greek yogurt, grated cucumber (with excess water removed), lemon juice, olive oil, minced garlic, salt, and chopped fresh dill until well incorporated. Chill until serving.
  4. Prepare sides: Cook the rice or quinoa according to package directions. While cooking, halve grape tomatoes, dice cucumbers, slice red onions, and shred the romaine lettuce.
  5. Cook the chicken: Preheat an air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket and cook for about 10 minutes or until the internal temperature reaches 165°F (74°C), flipping halfway through if necessary.
  6. Rest and slice chicken: Let the cooked chicken rest for a few minutes to retain juices, then slice thinly.
  7. Assemble the bowls: In each bowl, layer cooked rice or quinoa, shredded romaine, grape tomatoes, cucumbers, sliced red onion, sliced chicken, crumbled feta cheese, and a generous dollop of tzatziki sauce. Serve immediately.

Notes

  • For a spicier kick, increase the red pepper flakes in the marinade.
  • To keep the tzatziki extra creamy, strain the yogurt in a cheesecloth beforehand to remove excess whey.
  • Chicken can be substituted with turkey breasts or tofu for a variation.
  • Leftover tzatziki sauce can be refrigerated for up to 3 days.
  • Ensure the cucumber is well drained in the tzatziki to avoid watery sauce.

Keywords: Greek chicken bowls, air fryer chicken, tzatziki sauce, healthy Mediterranean bowl, quick chicken recipe, Greek yogurt sauce

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