Greek Chicken Bowls Recipe

Introduction

Greek Chicken Bowls offer a vibrant and healthy meal packed with fresh vegetables, tender marinated chicken, and a creamy tzatziki sauce. This easy-to-make dish is perfect for busy weeknights or meal prepping with Mediterranean flavors you’ll love.

Ingredients

• 4 small chicken breasts (about 1 1/4 pounds)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 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 (made with Greek yogurt, grated cucumber, garlic, and fresh dill)

Instructions

1. Step 1: In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes to create the marinade.
2. Step 2: Pound the chicken breasts to an even thickness and marinate them in the mixture for at least 30 minutes.
3. Step 3: Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and fresh dill in a separate bowl. Mix well.
4. Step 4: Cook the rice or quinoa according to package instructions and chop the grape tomatoes, cucumber, romaine lettuce, and red onion.
5. Step 5: Preheat the air fryer to 380°F (190°C), then cook the marinated chicken breasts for about 10 minutes or until the internal temperature reaches 165°F (74°C).
6. Step 6: Let the chicken rest for a few minutes before slicing. Assemble the bowls by layering rice or quinoa, fresh vegetables, sliced chicken, and a dollop of tzatziki sauce. Sprinkle with feta cheese to finish.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cumin to the marinade.
• Swap quinoa for couscous or bulgur for a different grain base.
• Add olives or roasted red peppers to the bowls for more Mediterranean taste.
• If you don’t have an air fryer, cook the chicken on a grill or stovetop skillet over medium heat until done.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and grains gently in the microwave or on the stovetop before assembling the bowls again. Keep the tzatziki sauce chilled and add it fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to 2 days in advance and keep it covered in the refrigerator. Marinate the chicken just before cooking for the best flavor.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free grains like quinoa or rice and ensure any added seasonings or condiments are gluten-free.

Greek Chicken Bowls Recipe

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★★★★★

4.7 from 55 reviews

This Greek Chicken Bowls recipe combines tender marinated chicken breasts cooked to perfection in an air fryer, served over a base of fluffy rice or quinoa and topped with fresh, vibrant vegetables and creamy homemade tzatziki sauce. It’s a nutritious, flavorful, and easy-to-prepare meal that brings the taste of Mediterranean cuisine right to your table.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Air Frying
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 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

For the Tzatziki Sauce

• 1 cup Greek yogurt
• 1/2 cup grated cucumber (squeezed of excess water)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons 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 the chicken breasts to an even thickness for uniform cooking. Place them in the marinade and let sit for at least 30 minutes to absorb the flavors.
3. Make the tzatziki sauce: In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill until smooth. Refrigerate until ready to serve.
4. Cook the base: Prepare rice or quinoa according to package instructions. Chop the grape tomatoes, cucumber, romaine lettuce, and slice the red onion while the grains cook.
5. Cook the chicken: Preheat the 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).
6. Assemble the bowls: Let the chicken rest for a few minutes, then slice it thinly. In serving bowls, layer the cooked rice or quinoa, shredded romaine, tomatoes, cucumber, red onion, and sliced chicken. Top with crumbled feta cheese and a generous dollop of tzatziki sauce.

Notes

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Squeeze excess water from the grated cucumber before mixing into tzatziki to prevent it from becoming watery.
• You can substitute rice with quinoa for a gluten-free option.
• Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
• Adjust red pepper flakes according to your spice preference.

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