Name: Greek Chicken Bowls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; 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; 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

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Introduction

Greek Chicken Bowls bring the vibrant flavors of the Mediterranean to your table with marinated grilled chicken, fresh vegetables, fluffy rice or quinoa, and a refreshing homemade tzatziki sauce. Perfect for quick dinners or meal prep, these bowls are customizable and full of wholesome goodness.

The image shows a white plate with a colorful salad arranged in layers. On one side, there are grilled chicken strips with a light golden brown color and grill marks. Next to the chicken is a mix of finely chopped cucumber, pinkish-red diced onions, and bright red chopped tomatoes. In the center of the plate, there is a dollop of creamy white tzatziki sauce with visible bits of herbs. A small wedge of yellow lemon is placed at the edge of the plate. The white marbled background adds a clean, fresh look to the image. 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
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
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
For the Tzatziki Sauce:
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

Step 1: Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a bowl to create the chicken marinade.
Step 2: Pound the chicken breasts to about 1/2 inch thickness for even cooking. Place the chicken in a shallow bowl or ziplock bag and pour the marinade over it. Let it marinate for at least 30 minutes or up to a few hours.
Step 3: In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill to prepare the tzatziki sauce. Set aside to let the flavors meld.
Step 4: Cook rice or quinoa according to package instructions. Prepare the vegetables by halving tomatoes, dicing cucumber, shredding lettuce, and slicing red onion.
Step 5: Preheat your air fryer to 380°F (193°C). Air fry the marinated chicken for 7 minutes on one side, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Alternatively, cook in a skillet over medium-low heat with a bit of oil until golden and cooked through.
Step 6: Let the chicken rest for 5 minutes after cooking, then slice it. Assemble the bowls by layering rice or quinoa, followed by the vegetables, sliced chicken, and a generous dollop of tzatziki sauce. Drizzle with olive oil and lemon juice if desired.

Tips & Variations

Marinate the chicken longer, up to a few hours, for deeper flavor.
Swap rice for quinoa or couscous for different textures and tastes.
Add extras like olives, roasted chickpeas, or grilled shrimp for variety and extra protein.
Garnish with fresh herbs such as parsley or mint to brighten flavors.
Include crunchy toppings like toasted pine nuts or pita chips for texture contrast.
Try drizzling lemon tahini dressing or balsamic glaze for a unique twist.

Storage

Store Greek Chicken Bowls in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze assembled bowls for up to 3 months. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes, microwave on medium power for 2-3 minutes stirring halfway, or warm on the stovetop with a splash of water until heated through.

How to Serve

The image shows a white plate with a colorful Greek salad and grilled chicken. The bottom layer of the plate is fresh chopped cucumbers on the left, finely chopped red onions next to it, and bright red cherry tomatoes on the right side. In the center, there is a thick dollop of white, creamy tzatziki sauce with green herb pieces. On the bottom half of the plate, there are several slices of grilled chicken breast with visible grill marks, light brown with some darker lines. A lemon wedge is placed at the edge of the plate near the chicken. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are Greek Chicken Bowls?

Greek Chicken Bowls are a flavorful meal featuring marinated and grilled chicken served over rice or quinoa, topped with fresh vegetables and a creamy tzatziki sauce, inspired by Mediterranean flavors.

Can I use different proteins in Greek Chicken Bowls?

Yes, you can substitute chicken with turkey, shrimp, or roast chickpeas for a vegetarian option to suit your preference.