Description
These simple Greek chicken bowls pack a lot of flavor and textures into one easy-to-make meal. Perfect for meal prep, they’re loaded with veggies, marinated chicken, and a creamy homemade tzatziki sauce.
Ingredients
- Chicken:
- 4 small chicken breasts (about 1 1/4 pounds)
- ¼ cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- Bowl:
- 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
- ½ cup feta
- Tzatziki:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt or to taste
- 1 tablespoon fresh chopped dill
Instructions
1. Whisk together all ingredients for the chicken marinade.
2. Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
3. Let marinate for at least 30 minutes, or up to a few hours.
4. Meanwhile, combine all ingredients for the tzatziki and set aside.
5. Prep the rice and veggies. A Greek bowl will traditionally have olives, but I’m not a big fan so I left them out. Feel free to add some pitted olives to each bowl as well!
6. Once the chicken is done marinating, preheat your air fryer to 380°F and air fry on one side for 7 minutes, then flip and cook for 3–4 more minutes or until the internal temperature reaches 165°F.
7. If you do not have an air fryer, heat a skillet with oil or butter over medium/low heat and fry one side for 7–8 minutes, then flip and fry the other side until golden and the temperature reaches 165°F.
8. Let the chicken rest for 5 minutes away from the heat, then slice.
9. Assemble your bowls with the rice, veggies, sliced chicken, and tzatziki. Drizzle on some olive oil and lemon juice if desired. Also delicious with a drizzle of lemon tahini dressing. Enjoy!
Notes
I like to cook the rice or quinoa in chicken broth and then squeeze in some lemon juice, salt, pepper, and fresh chopped parsley and chives for extra flavor.
Store components separately in airtight containers in the fridge for up to 4 days for easy meal prep.
Feel free to add olives, kalamata or green, for a more traditional Greek flavor profile.
Nutrition
- Serving Size: 1 bowl
- Calories: 603
- Sugar: 11g
- Fat: 27g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 40g