Description
This Greek Chicken Bowl recipe brings together juicy marinated chicken breasts cooked to perfection in an air fryer or skillet, served on a bed of fluffy rice or quinoa with fresh vegetables and a creamy homemade tzatziki sauce. The dish is bursting with bright Mediterranean flavors like lemon, oregano, and garlic, offering a healthy and satisfying meal perfect 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 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 olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes, whisking everything together until well blended.
- Pound Chicken: Pound the chicken breasts to about 1/2 inch thick to ensure even cooking. Place the chicken in a shallow bowl or ziplock bag and pour the marinade over it, making sure each piece is well coated.
- Marinate: Let the chicken marinate for at least 30 minutes at room temperature or up to a few hours in the refrigerator to absorb the flavors.
- Make Tzatziki: While the chicken marinates, mix together Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Set aside to let flavors meld.
- Prep Rice and Veggies: Prepare your choice of rice or quinoa, and chop the tomatoes, cucumbers, romaine lettuce, and red onion. Set aside for assembling the bowls later.
- Cook Chicken (Air Fryer): Preheat the air fryer to 380°F. Place the marinated chicken breasts in the 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.
- Cook Chicken (Skillet): If you don’t have an air fryer, heat a skillet over medium-low heat with a little olive oil or butter. Fry the chicken on one side for 7-8 minutes until golden, then flip and cook until the internal temperature reaches 165°F and the chicken is cooked through.
- Let Chicken Rest: Remove chicken from heat and allow it to rest for 5 minutes. This helps retain juiciness. Then slice the chicken into strips.
- Assemble Bowls: In individual bowls, layer cooked rice or quinoa, shredded romaine, tomatoes, cucumbers, red onion, sliced chicken, and a sprinkle of feta cheese. Top each bowl with a generous dollop of tzatziki sauce. Optionally, drizzle with olive oil and lemon juice for extra brightness. Serve and enjoy!
Notes
- You can substitute rice with quinoa for a higher protein and gluten-free option.
- If desired, add pitted olives for a more traditional Greek flavor.
- The chicken can marinate up to 4 hours in the fridge for more intense flavor.
- Leftover chicken and toppings can be stored separately in airtight containers for up to 3 days.
- Adjust salt and pepper in the tzatziki sauce to taste.
- For a dairy-free version, use a dairy-free yogurt alternative for the tzatziki sauce.
