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Greek Chicken Bowls

A delightful and hearty dish that combines seasoned chicken, fresh vegetables, and creamy tzatziki served over rice or quinoa, perfect for weeknights and meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 600
Ingredients Method Notes

Ingredients
  

For the 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
For the Bowl Assembly
  • 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
  • 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 (to taste)
  • 1 tablespoon fresh chopped dill
For Cooking
  • Chicken broth (for cooking rice/quinoa)
  • Fresh chopped parsley and chives (for flavoring rice/quinoa)

Method
 

Preparation
  1. Whisk together all ingredients for the chicken marinade in a bowl.
  2. Pound the chicken to about 1/2 inch thick. Add the chicken to a shallow bowl or ziplock bag with the marinade. Let it marinate for at least 30 minutes, or up to a few hours.
  3. Combine all ingredients for the tzatziki and set aside.
  4. Prepare the rice and veggies, adding olives if desired.
Cooking
  1. Once the chicken is done marinating, preheat your air fryer to 380°F.
  2. Air fry the chicken on one side for 7 minutes, then flip and cook for an additional 3 to 4 minutes or until the internal temperature reaches 165°F. If not using an air fryer, heat a skillet with oil or butter over medium/low heat and fry for 7 to 8 minutes on one side, then flip and fry until golden and the temperature reaches 165°F.
  3. Let the chicken rest for 5 minutes away from the heat, then slice.
Assembly
  1. Assemble your bowls with the rice or quinoa, veggies, sliced chicken, and tzatziki.
  2. Drizzle with olive oil and lemon juice if desired, and enjoy.

Notes

Serve Greek Chicken Bowls in individual bowls. Extra toppings such as olives, extra feta cheese, or fresh herbs can be added. Pair with crusty bread or pita for a complete meal. Store leftovers in airtight containers in the fridge for up to 3 days.