Description
A fresh and flavorful Greek Chicken Bowl recipe featuring marinated chicken breasts cooked to juicy perfection, served over a bed of rice or quinoa with crisp vegetables, tangy tzatziki sauce, and a sprinkle of feta cheese for a wholesome Mediterranean-inspired meal.
Ingredients
Scale
Chicken
- 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
- 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
- 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
- Prepare the marinade: Whisk together all ingredients for the chicken marinade in a bowl until well combined.
- Marinate the chicken: Pound the chicken breasts to about 1/2 inch thick and place them in a shallow bowl or ziplock bag with the marinade. Let them marinate for at least 30 minutes, or up to 1 hour for best flavor infusion.
- Make the tzatziki: While the chicken marinates, combine all tzatziki ingredients in a separate bowl and set aside to chill and let flavors meld.
- Prep the base and vegetables: Cook the rice or quinoa as directed. Chop and prepare the tomatoes, cucumber, romaine lettuce, and red onion. Optionally, add pitted olives if desired.
- Cook the chicken: Preheat an air fryer to 380°F and air fry the chicken breasts on one side for 7 minutes, then flip and cook for an additional 4 minutes or until internal temperature reaches 165°F. If no air fryer is available, heat a skillet over medium-low heat with a little oil or butter and cook chicken on one side for 8 minutes, then flip and cook until golden and cooked through.
- Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes, then slice into strips.
- Assemble the bowls: Divide the cooked rice or quinoa among bowls, top with shredded lettuce, chopped vegetables, sliced chicken, and a dollop of tzatziki. Drizzle with olive oil and lemon juice for extra brightness and optionally add lemon tahini dressing. Serve immediately and enjoy!
Notes
- Cook the rice or quinoa in chicken broth for enhanced flavor and add lemon juice, salt, pepper, fresh chopped parsley, and chives for a vibrant base.
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Add pitted olives to the bowl for a more traditional Greek flavor.
- Letting the chicken marinate longer, up to a few hours, will deepen the flavor.
- If you prefer a spicier bowl, increase the red pepper flakes in the marinade.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: forty one g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
