Description
These Greek Chicken Bowls are a vibrant and nutritious meal featuring tender marinated chicken breasts cooked to perfection in the air fryer. Served over a bed of fluffy rice or quinoa and topped with fresh vegetables, tangy feta cheese, and homemade tzatziki sauce, this recipe offers a delicious balance of Mediterranean flavors. Perfect for a healthy lunch or dinner, these bowls come together quickly and are ideal for 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
- 1/2 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
For the Bowl
- 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, crumbled
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber, squeezed to remove excess moisture
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon fresh dill, chopped
Instructions
- Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
- Marinate the chicken: Pound the chicken breasts to an even thickness for uniform cooking. Submerge the chicken in the marinade and refrigerate for at least 30 minutes to absorb the flavors.
- Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped fresh dill. Stir well and chill until serving.
- Prepare the grains and vegetables: Cook rice or quinoa according to package instructions. While cooking, chop the grape tomatoes, cucumber, romaine lettuce, and slice red onion.
- Cook the chicken: Preheat the air fryer to 380°F (193°C). Remove the chicken from the marinade, place it in the air fryer basket, and cook for about 10 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- Assemble the bowls: Let the chicken rest for a few minutes before slicing it thinly. Plate the cooked rice or quinoa, top with shredded romaine, grape tomatoes, cucumber, red onion, sliced chicken, and sprinkle with crumbled feta cheese. Drizzle or dollop with tzatziki sauce to finish.
Notes
- Marinating the chicken longer, up to 2 hours, will deepen the flavor.
- Use low-fat Greek yogurt in the tzatziki for a lighter option.
- Quinoa is a great gluten-free alternative to rice in this recipe.
- Make sure to squeeze excess water from the grated cucumber when preparing tzatziki to avoid a watery sauce.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
Keywords: Greek chicken bowl, air fryer chicken, healthy chicken bowl, tzatziki sauce, Mediterranean diet, quinoa bowl, grilled chicken, lunch bowl, dinner bowl
