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Greek Chicken Bowls

Greek Chicken Bowls are a vibrant and nutritious meal that brings the fresh flavors of the Mediterranean straight to your kitchen. Perfect for busy weeknights or organized meal prep, these bowls combine zesty marinated chicken with crisp vegetables and creamy homemade tzatziki.
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Prep Time 20 minutes
Cook Time 11 minutes
Marinating Time 30 minutes
Total Time 1 hour 1 minute
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 465
Ingredients Method Notes

Ingredients
  

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 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
Bowls
  • 2 cups cooked rice or quinoa
  • 2 cups grape or cherry tomatoes halved
  • 2 cups cucumber diced or chopped
  • 4 cups romaine lettuce shredded
  • 1 cup red onion sliced
  • 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
  • 1 tablespoon fresh chopped dill

Method
 

  1. Prepare the Marinade: In a medium mixing bowl, whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
    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
  2. Marinate the Chicken: Pound the chicken breasts until they are approximately 1/2 inch thick to ensure even cooking. Place them in a shallow bowl or a sealed bag with the marinade. Let the chicken marinate for at least 30 minutes, or up to a few hours for a deeper flavor.
    4 small chicken breasts
  3. Make the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well and set aside in the refrigerator to let the flavors meld.
    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, 1 tablespoon fresh chopped dill
  4. Prep the Base and Veggies: Cook your rice or quinoa according to the package instructions. While the grain cooks, chop the romaine lettuce, tomatoes, cucumbers, and red onions.
    2 cups cooked rice or quinoa, 2 cups grape or cherry tomatoes, 2 cups cucumber, 4 cups romaine lettuce, 1 cup red onion
  5. Cook the Chicken: Preheat your air fryer to 380°F. Place the chicken in the basket and cook for 7 minutes. Flip the chicken and cook for another 3 to 4 minutes, or until the internal temperature reaches 165°F. Alternatively, cook in a skillet over medium-low heat with a little oil until golden brown and cooked through.
  6. Slice and Assemble: Allow the chicken to rest for 5 minutes before slicing into strips. Assemble the bowls by starting with a base of rice or quinoa, followed by the lettuce, vegetables, and chicken. Top with a generous dollop of tzatziki and a sprinkle of feta cheese.
    1/2 cup feta cheese

Notes

Store cooked chicken and grains separately from fresh vegetables in the refrigerator for up to 4 days. For the best flavor, allow the chicken to marinate for at least 30 minutes before cooking.