Description
A vibrant and flavorful Greek Chicken Bowl featuring marinated air-fried or pan-fried chicken breasts served over a bed of rice or quinoa with fresh vegetables and creamy homemade tzatziki sauce. This wholesome Mediterranean-inspired dish combines tangy lemon, aromatic herbs, and crisp veggies for a delicious, healthy meal perfect for 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
Bowl Ingredients
- 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 all 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. Mix well until fully incorporated.
- Pound Chicken: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking. Place the chicken in a shallow bowl or a ziplock bag and pour the marinade over it.
- Marinate: Allow the chicken to marinate for at least 30 minutes, or up to a few hours in the refrigerator to let the flavors fully develop.
- Make Tzatziki: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill in a bowl. Mix thoroughly and set aside to chill.
- Prep Rice and Veggies: Prepare your cooked rice or quinoa and chop the vegetables: halved grape or cherry tomatoes, diced cucumbers, shredded romaine lettuce, and sliced red onions. Optionally, add pitted olives if desired.
- Cook Chicken (Air Fryer): Preheat your air fryer to 380°F (193°C). Arrange the marinated chicken breasts in the basket and air fry for 7 minutes on one side. Flip them over and cook an additional 3 to 4 minutes until the internal temperature reaches 165°F (74°C).
- Cook Chicken (Stovetop Alternative): If you don’t have an air fryer, heat a skillet over medium-low heat with some oil or butter. Fry the chicken breasts for 7-8 minutes on one side until golden, then flip and cook until the internal temperature reaches 165°F (74°C).
- Let Rest: Remove chicken from heat and let rest for 5 minutes to lock in juices, then slice thinly.
- Assemble Bowls: Build your Greek chicken bowls by layering cooked rice or quinoa, fresh veggies, sliced chicken, and a dollop of tzatziki sauce. Drizzle with olive oil and lemon juice if desired. Optionally add a lemon tahini dressing for extra flavor. Serve and enjoy!
Notes
- You can substitute rice with quinoa for a gluten-free option.
- Marinating chicken longer (up to 4 hours) will deepen the flavors.
- If you like olives, add pitted Kalamata olives to the bowls for a more traditional Greek taste.
- Use fresh herbs like oregano or dill if available for brighter flavor.
- The tzatziki can be made a day ahead and kept refrigerated to develop more flavor.
- Chicken can be grilled as an alternative cooking method for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
