Description
These Greek Chicken Bowls are a vibrant and healthy meal that features marinated chicken breasts cooked to perfection, served over a bed of rice or quinoa with fresh vegetables and a creamy homemade tzatziki sauce. With Mediterranean flavors bursting from every bite, this quick 30-minute recipe is perfect for a nutritious weeknight dinner or meal prep.
Ingredients
Scale
For the Chicken Marinade
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Bowl
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese, crumbled
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber, drained
- 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. In a mixing bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined to create the marinade.
- Marinate the chicken. Pound the chicken breasts to an even thickness for uniform cooking. Place the chicken in the marinade and let it soak for at least 30 minutes to absorb the flavors.
- Make the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, olive oil, salt, and fresh chopped dill. Mix well and refrigerate until ready to serve.
- Prepare the base and veggies. Cook rice or quinoa according to package instructions. Meanwhile, halve the grape or cherry tomatoes, dice the cucumber, shred the romaine lettuce, and slice the red onion.
- Cook the chicken. Air fry or pan-cook the marinated chicken breasts over medium heat until fully cooked, reaching an internal temperature of 165°F (74°C), about 12-15 minutes depending on thickness. Let the chicken rest for a few minutes before slicing it.
- Assemble the bowls. In each serving bowl, layer cooked rice or quinoa, followed by sliced chicken, then fresh tomatoes, cucumbers, romaine lettuce, and red onion. Sprinkle with crumbled feta cheese and drizzle generously with the chilled tzatziki sauce. Serve immediately and enjoy.
Notes
- Ensure the cucumber for the tzatziki is well-drained to avoid watery sauce.
- Chicken can be cooked in a skillet if you do not have an air fryer.
- Adjust seasoning in the marinade and tzatziki to your taste preferences.
- For gluten-free bowls, use quinoa instead of rice.
- Leftover components can be stored separately in the fridge for up to 3 days.
