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Greek Chicken Bowls Recipe

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★★★★★

4.7 from 122 reviews

A fresh and flavorful Greek Chicken Bowl featuring marinated air-fried chicken breast served over a bed of rice or quinoa, crisp vegetables, tangy feta cheese, and homemade tzatziki sauce for a healthy and satisfying meal.

Ingredients

Scale

Chicken Marinade

  • 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

Grains & Vegetables

  • 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

Toppings

  • 1/2 cup feta cheese

Tzatziki Sauce

  • 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

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until fully combined to create a flavorful marinade.
  2. Marinate the Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking, then place them in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  3. Make the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumber (with excess liquid squeezed out), lemon juice, olive oil, minced garlic, salt, and chopped fresh dill. Mix well and refrigerate until ready to assemble the bowls.
  4. Prepare the Base and Vegetables: Cook rice or quinoa according to package instructions. Meanwhile, halve the grape tomatoes, dice the cucumber, shred the romaine lettuce, and slice the red onion for the bowls.
  5. Cook the Chicken: Preheat the air fryer to 380°F (193°C). Remove the chicken from the marinade, shaking off excess, then air fry for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
  6. Rest and Slice Chicken: Let the chicken rest for 5 minutes after cooking to retain juices, then slice it into strips.
  7. Assemble the Bowls: In each bowl, layer a base of cooked rice or quinoa, followed by shredded romaine, grape tomatoes, cucumber, and red onion. Top with sliced chicken, a sprinkle of feta cheese, and a generous dollop of tzatziki sauce. Serve immediately and enjoy!

Notes

  • To ensure chicken cooks evenly, pound breasts to an equal thickness before marinating.
  • Grate and squeeze out excess liquid from cucumber for tzatziki to avoid watery sauce.
  • You can substitute rice with quinoa for a higher protein option.
  • Adjust red pepper flakes in the marinade to control the spice level.
  • Allow chicken to rest after cooking to keep it juicy and tender.

Keywords: Greek chicken bowls, air fryer chicken, tzatziki sauce, healthy chicken recipe, Mediterranean bowl, easy dinner, quinoa bowl, rice bowl

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