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Greek Chicken Bowls Recipe

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4.1 from 14 reviews

These Greek Chicken Bowls feature tender, marinated chicken breasts cooked to perfection and served over a bed of rice or quinoa with fresh vegetables and homemade tzatziki sauce. This flavorful, healthy dish combines Mediterranean herbs and spices with zesty lemon and creamy yogurt in a quick, easy recipe perfect for weeknight dinners or meal prep.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

For the 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

For the Bowls

  • 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

For the 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

  1. Whisk marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until fully combined.
  2. Pound chicken: Use a meat mallet or rolling pin to pound the chicken breasts to about 1/2 inch thickness for even cooking. Place the chicken in a shallow bowl or ziplock bag with the marinade.
  3. Marinate: Let the chicken marinate for at least 30 minutes, up to a few hours for deeper flavor absorption.
  4. Make tzatziki: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside.
  5. Prep rice and veggies: Prepare cooked rice or quinoa and chop tomatoes, cucumber, romaine lettuce, and slice red onions. Feel free to add olives if desired.
  6. Cook chicken in air fryer: Preheat air fryer to 380°F. Place marinated chicken breasts in the basket and air fry for 7 minutes on one side. Flip and cook an additional 3-4 minutes until internal temperature reaches 165°F.
  7. Or pan fry chicken: If no air fryer, heat skillet with oil or butter over medium-low heat. Fry chicken 7-8 minutes on one side until golden brown, then flip and cook until 165°F internal temperature.
  8. Let rest: Remove chicken from heat and let rest for 5 minutes to retain juices, then slice thinly.
  9. Assemble bowls: Divide rice/quinoa among bowls. Top with romaine, tomatoes, cucumber, red onion, sliced chicken, feta cheese, and a generous dollop of tzatziki sauce. Optionally drizzle olive oil and lemon juice or lemon tahini dressing. Serve and enjoy!

Notes

  • Marinate chicken for longer (up to a few hours) for more flavor.
  • If you like olives, add pitted olives to your bowls for an authentic Greek touch.
  • Chicken can be stored in the refrigerator for up to 3 days.
  • The tzatziki sauce can be prepared ahead of time and refrigerated for a day or two.
  • This recipe works well with rice or quinoa as the grain base.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Greek

Find it online: https://recipeteach.com/greek-chicken-bowls-recipe/