Greek Chicken Bowls
These Greek Chicken Bowls combine juicy lemon herb chicken, fresh vegetables, fluffy rice or quinoa, tangy feta, and creamy homemade tzatziki. Perfect for meal prep, lunch, or a healthy Mediterranean-inspired dinner.
Equipment
- Mixing bowl For marinade and tzatziki
- Whisk To combine ingredients
- Air fryer Optional cooking method
- Skillet Alternative cooking method
- Knife For chopping vegetables
- Cutting board For prep work
- Meat thermometer Chicken should reach 165°F
Ingredients
- 4 small chicken breasts
- ¼ cup olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp honey
- 1 tsp garlic powder
- 1 ½ tsp dried oregano
- 1 ½ tsp dried basil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- ½ cup feta cheese
- 1 cup plain Greek yogurt
- ½ cup grated cucumber
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- 1 tbsp fresh chopped dill
Instructions
- Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes to make the marinade.
- Pound the chicken breasts to an even 1/2 inch thickness. Coat the chicken with the marinade and refrigerate for at least 30 minutes.
- Mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill until smooth. Refrigerate until ready to serve.
- Cook the rice or quinoa according to package directions.
- Dice the cucumber, halve the tomatoes, slice the red onion, and shred the lettuce.
- Cook the chicken in an air fryer at 380°F for 10 to 11 minutes, flipping halfway through, until the internal temperature reaches 165°F. Alternatively, cook in a skillet over medium-low heat until fully cooked.
- Let the chicken rest for 5 minutes, then slice into strips.
- Divide rice or quinoa among four bowls. Add lettuce, cucumber, tomatoes, red onion, sliced chicken, feta cheese, and tzatziki. Serve immediately.
Notes
Marinate the chicken longer for deeper flavor. Rice and quinoa are interchangeable. Add olives, chickpeas, shrimp, nuts, or fresh herbs for easy customization. Store leftovers in airtight containers for up to 4 days.