Description
This Greek Chicken Bowls recipe features juicy, marinated chicken breasts cooked perfectly in an air fryer or skillet, served over a bed of rice or quinoa with fresh vegetables and a creamy homemade tzatziki sauce. A healthy, flavorful, and easy meal ideal for lunch or dinner.
Ingredients
Chicken Marinade
- 1 1/4 pounds boneless skinless chicken breasts
- 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 Veggies
- 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 fully combined.
- Pound chicken: Place chicken breasts between two sheets of plastic wrap or in a Ziplock bag and pound to about 1/2 inch thickness for even cooking.
- Marinate chicken: Add the pounded chicken to a shallow bowl or Ziplock bag with the marinade. Make sure the chicken is well coated, then let it marinate in the refrigerator for at least 30 minutes or up to a few hours for best flavor.
- Make tzatziki sauce: While the chicken marinates, combine the plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill in a bowl. Mix well and set aside to let flavors meld.
- Prep rice and veggies: Prepare your choice of cooked rice or quinoa, wash and cut the grape or cherry tomatoes in half, dice the cucumber, shred the romaine lettuce, and slice the red onion. Optional: add pitted olives if desired.
- Cook chicken (Air Fryer method): Preheat the air fryer to 380°F (193°C). Place the marinated chicken breasts in the air fryer basket, cooking one side for 7 minutes. Flip the chicken and cook for an additional 3-4 minutes, or until the internal temperature reaches 165°F (74°C).
- Cook chicken (Skillet method): If you do not have an air fryer, heat a skillet over medium-low heat and add a small amount of oil or butter. Fry chicken breasts for 7-8 minutes on one side until golden, then flip and cook on the other side until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and slice chicken: Remove the chicken from the heat and let it rest for 5 minutes. This helps juices redistribute to keep it moist. Then slice the chicken into strips.
- Assemble bowls: Divide the cooked rice or quinoa among four bowls, then top each with shredded romaine, tomatoes, cucumber, red onion, sliced chicken, crumbled feta, and a dollop of tzatziki sauce. Serve immediately and enjoy.
Notes
- Marinate chicken for up to a few hours for more intense flavor.
- You can substitute quinoa for rice for a gluten-free option.
- Add pitted olives to bowls for extra traditional Greek flavor.
- If you don’t have an air fryer, a skillet on the stovetop works just as well for cooking the chicken.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Tzatziki can be made ahead and stored in the refrigerator for up to 2 days.
- For added freshness, garnish bowls with fresh parsley or extra dill.
