Description
This Greek Chicken Bowls recipe combines tender, marinated chicken breasts with fresh Mediterranean flavors. Served over a bed of rice or quinoa and topped with crisp vegetables, feta cheese, and a creamy homemade tzatziki sauce, it’s a vibrant and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and 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
- Prepare the Chicken Marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined to create the flavorful marinade.
- Marinate the Chicken: Pound the chicken breasts to about 1/2 inch thick for even cooking. Place chicken in a shallow bowl or ziplock bag, pour over the marinade, and ensure each piece is well coated. Refrigerate for at least 30 minutes or up to a few hours for best flavor.
- Make the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir until smooth and set aside to allow flavors to meld.
- Prepare Rice and Vegetables: Cook rice or quinoa according to package instructions. While cooking, halve the tomatoes, chop the cucumber, shred romaine lettuce, slice red onion, and crumble feta cheese. Optionally, olives can be added for more Mediterranean flavor.
- Cook the Chicken: Preheat an air fryer to 380°F. Air fry chicken for 7 minutes on one side, flip, and cook for another 3–4 minutes until internal temperature reaches 165°F. Alternatively, cook chicken in a skillet over medium-low heat with oil or butter for 7-8 minutes per side until golden and fully cooked.
- Rest and Slice Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness, then slice into strips.
- Assemble the Bowls: In serving bowls, layer the cooked rice or quinoa, top with prepared vegetables, feta, and sliced chicken. Spoon a generous amount of tzatziki over the top. Optionally drizzle with olive oil and lemon juice for extra brightness. Serve immediately and enjoy!
Notes
- Marinating the chicken longer (up to a few hours) will intensify the flavors.
- You can substitute chicken breasts with chicken thighs if preferred.
- For a lower-carb option, substitute rice or quinoa with cauliflower rice.
- Leftover bowls can be stored separately without tzatziki for up to 3 days in the refrigerator.
- Add kalamata olives or fresh herbs like parsley or mint for extra authenticity.
