Description
This Greek Chicken Bowl recipe features tender, marinated chicken breasts cooked to perfection and served over a bed of fluffy rice or quinoa with fresh vegetables and a creamy homemade tzatziki sauce. A healthy and flavorful Mediterranean-inspired meal, perfect for a wholesome lunch or dinner.
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
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, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes until well combined to create the marinade.
- Pound chicken: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking, then place them in a shallow bowl or a ziplock bag with the marinade.
- Marinate: Allow the chicken to marinate for at least 30 minutes, or up to a few hours in the refrigerator, to absorb the flavors.
- Make tzatziki: While the chicken is marinating, 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.
- Prep rice and veggies: Prepare your cooked rice or quinoa, and chop the vegetables including halved grape or cherry tomatoes, diced cucumber, shredded romaine lettuce, and sliced red onion. Optionally, add pitted olives if desired.
- Cook chicken (air fryer method): Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer basket and cook on one side for 7 minutes. Flip them over and cook for an additional 3 to 4 minutes or until the internal temperature reaches 165°F.
- Cook chicken (skillet method): If you do not have an air fryer, heat a skillet over medium-low heat with some oil or butter. Fry the chicken on one side for 7-8 minutes, then flip and cook the other side until golden and internal temperature reaches 165°F.
- Let rest: Remove the chicken from heat and let it rest for 5 minutes to retain juices, then slice it thinly.
- Assemble bowls: In serving bowls, layer the cooked rice or quinoa, fresh vegetables, sliced chicken, and dollops of tzatziki sauce. Drizzle with olive oil and lemon juice for extra flavor. Optionally, serve with lemon tahini dressing. Enjoy your Greek chicken bowls!
Notes
- You can substitute chicken breasts with thighs if preferred, adjusting cooking times accordingly.
- For a more traditional Greek flavor, feel free to add pitted olives to the bowls.
- If you prefer, quinoa may be used instead of rice for a higher protein, gluten-free option.
- Marinating longer will enhance the chicken’s flavor and tenderness.
- Leftover bowls can be stored in the refrigerator for up to 3 days.
- Adjust salt and spices to your taste preference.
