Description
This Greek Chicken Bowl recipe features tender marinated chicken breasts cooked to juicy perfection and served over a bed of rice or quinoa with fresh vegetables, feta cheese, and a creamy homemade tzatziki sauce. A refreshing and flavorful Mediterranean-inspired dish perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken
- 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
Bowl
- 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
- 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
- Prepare the marinade: Whisk together all the ingredients for the chicken marinade including olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes until well combined.
- Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness and place them in a shallow bowl or ziplock bag with the marinade. Let them marinate for at least 30 minutes or up to a few hours for best flavor.
- Make the tzatziki sauce: While the chicken marinates, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill in a bowl. Mix well and set aside.
- Prep the grains and veggies: Cook your choice of rice or quinoa and prepare the salad ingredients by halving tomatoes, dicing cucumbers, shredding romaine lettuce, and slicing red onions. Optionally add olives if desired.
- Cook the chicken: Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer and cook one side for 7 minutes. Flip and cook the other side for 4 minutes or until the internal temperature reaches 165°F. If you don’t have an air fryer, heat a skillet with olive oil or butter over medium-low heat and fry chicken for 7-8 minutes per side until golden and cooked through.
- Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes. Then slice the chicken into strips.
- Assemble the bowls: Fill bowls with rice or quinoa, topped with romaine, tomatoes, cucumbers, red onions, sliced chicken, and a sprinkle of feta cheese. Add a generous dollop of tzatziki sauce. Drizzle with olive oil and lemon juice if desired. Serve and enjoy!
Notes
- For extra flavor, cook the rice or quinoa in chicken broth instead of water.
- Add fresh chopped parsley and chives to the cooked grains along with lemon juice, salt, and pepper for a bright taste.
- You can include pitted olives in the bowl for a more traditional Greek flavor.
- Allowing the chicken to marinate longer will deepen the flavor and tenderness.
- If you prefer, replace chicken breasts with thighs using the same marinade and cooking method.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
