Name: Greek Chicken Bowls Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1 1/4 pounds); 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon honey; 1/2 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; 2 cups cooked rice or quinoa; 2 cups halved grape tomatoes; 2 cups diced cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; 1/2 cup feta cheese; 1 cup Greek yogurt; 1/2 cup grated cucumber (squeeze out excess liquid); 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; 1/4 teaspoon salt; 1 tablespoon fresh dill, chopped

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Introduction

Greek Chicken Bowls are a fresh and vibrant meal perfect for busy weeknights or leisurely weekends. Packed with flavorful marinated chicken, crisp vegetables, and creamy tzatziki, this dish offers a satisfying balance of protein and veggies served over rice or quinoa.

A white bowl on a white marbled surface holds a colorful, neatly arranged meal with five clear sections. Grilled chicken slices with visible char marks form one layer, showing a golden-brown texture with grill lines, placed at the bottom left. Above the chicken, there are chunks of light green cucumber sprinkled with herbs. To the right of the cucumber, small purple and white diced onions add a sharp contrast. Next to the onions, bright red cherry tomatoes cut in half fill their section, topped with herbs. In the middle of the bowl, a large scoop of creamy white cottage cheese sits on top, with a wedge of yellow lemon tucked at the lower right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
2 cups cooked rice or quinoa
2 cups halved grape tomatoes
2 cups diced cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup feta cheese
Tzatziki sauce (made with Greek yogurt, grated cucumber, garlic, and fresh dill)
1 tablespoon honey
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Pinch of red pepper flakes
For tzatziki: 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 garlic clove minced, 1 teaspoon fresh dill, salt to taste

Instructions

Step 1: Whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl to create the marinade.
Step 2: Pound the chicken breasts to an even thickness, then add them to the marinade. Let them marinate for at least 30 minutes.
Step 3: While the chicken marinates, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a separate bowl. Set aside.
Step 4: Cook rice or quinoa according to package instructions. Chop the grape tomatoes, cucumber, shredded romaine, and slice the red onion.
Step 5: Preheat an air fryer to 380°F (193°C). Cook the marinated chicken for about 10 minutes, or until the internal temperature reaches 165°F (74°C).
Step 6: Let the chicken rest a few minutes before slicing. To assemble, layer rice or quinoa, vegetables, sliced chicken, and a generous dollop of tzatziki in bowls. Sprinkle with feta cheese.

Tips & Variations

Substitute grilled chicken for air-fried if preferred for a smoky flavor.
Add olives or roasted red peppers for more Mediterranean flair.
Use cauliflower rice for a low-carb alternative.
Make tzatziki ahead of time to allow flavors to meld.

Storage

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tzatziki sauce chilled and consume within 2-3 days. Reheat chicken gently in a pan or microwave until warmed through before serving.

How to Serve

A white bowl sits on a white marbled surface filled with a colorful layered dish. Starting from the bottom left, there is sliced grilled chicken with visible char marks and a golden-brown color. Above the chicken, on the bottom center right, is a section of crumbled white cheese. To the top right, bright red chopped tomatoes are placed next to diced onions, which are pale purple and white. On the top left, light green cucumber pieces with dark green skin are sprinkled lightly with black pepper. In the middle of the bowl, a dollop of creamy white sauce rests atop the layers. A wedge of bright yellow lemon is placed on the right edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can grill or pan-sear the chicken instead. Cook until the internal temperature reaches 165°F (74°C) to ensure it is fully cooked.

How do I prevent the chicken from drying out?

Marinating the chicken and not overcooking it are key. Use a meat thermometer to check doneness and let the chicken rest before slicing to keep it juicy.