Description
This Greek Chicken Bowl recipe features tender marinated chicken breasts cooked to perfection either in an air fryer or skillet, served over a bed of rice or quinoa with fresh veggies, tangy tzatziki sauce, and feta cheese. The dish is vibrant, healthy, and packed with Mediterranean flavors, making it a satisfying meal that is perfect for lunch or dinner.
Ingredients
Scale
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 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Bowl 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, combine the olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Whisk well until the marinade is thoroughly mixed.
- Pound chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly and remain tender.
- Marinate chicken: Place the pounded chicken breasts into a shallow bowl or ziplock bag and pour the marinade over them. Let the chicken marinate for at least 30 minutes, or up to a few hours, to absorb all the flavors.
- Make tzatziki sauce: While the chicken marinates, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix until smooth and refrigerate until ready to use.
- Prepare rice and veggies: Cook rice or quinoa according to package instructions. Chop the grape tomatoes, cucumbers, shred the romaine lettuce, and slice the red onion to prepare the fresh veggie components for the bowls.
- Cook chicken – air fryer method: Preheat your air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket and cook for 7 minutes on one side. Flip and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F (74°C).
- Cook chicken – skillet method: If you don’t have an air fryer, heat a skillet over medium-low heat with a bit of oil or butter. Cook the chicken breasts for 7-8 minutes on one side until golden, then flip and cook until the chicken reaches an internal temperature of 165°F (74°C).
- Rest chicken: Remove the cooked chicken and let it rest for 5 minutes away from heat. Resting allows the juices to redistribute so the chicken stays moist when sliced.
- Slice chicken: Slice the chicken breasts into strips or bite-sized pieces according to your preference for serving.
- Assemble bowls: In each bowl, layer cooked rice or quinoa, shredded romaine, tomatoes, cucumbers, and red onion. Top with sliced chicken and a generous dollop of tzatziki sauce. Sprinkle with feta cheese and drizzle with olive oil and lemon juice. Optionally, add a drizzle of lemon tahini dressing for extra flavor. Enjoy your Greek Chicken Bowl fresh!
Notes
- For a traditional touch, consider adding pitted olives to the bowls.
- Marinating the chicken longer (up to 4 hours) enhances flavor and tenderness.
- If preferred, you can substitute rice with quinoa for a protein boost.
- The tzatziki sauce can be prepared a day ahead and refrigerated to deepen the flavors.
- Make sure the chicken reaches the safe internal temperature of 165°F to ensure it is fully cooked.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
