Description
These Greek Chicken Bowls feature marinated chicken breasts served over a bed of fluffy rice or quinoa with fresh grape tomatoes, cucumber, romaine lettuce, red onion, and creamy feta cheese. Finished with a homemade tzatziki sauce, this vibrant and healthy dish is perfect for a quick and flavorful weeknight dinner.
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 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 Bowls
- 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
- 1/2 cup feta cheese
For the Tzatziki Sauce
- 1 cup 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
- Make the marinade: In a mixing bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until combined.
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Place the chicken in the marinade and refrigerate for at least 30 minutes to absorb the flavors.
- Prepare the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and chopped dill. Mix well and refrigerate until ready to serve.
- Cook the grains and prep vegetables: Cook rice or quinoa according to package instructions. While the grains cook, halve the grapes or cherry tomatoes and dice the cucumbers. Slice the red onion and shred the romaine lettuce.
- Cook the chicken: Remove the chicken from the marinade and air fry at 375°F for 12-15 minutes, or alternatively, pan-cook over medium heat until the chicken reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing.
- Assemble the bowls: In serving bowls, layer cooked rice or quinoa, sliced chicken, grape tomatoes, diced cucumber, shredded lettuce, red onion, and feta cheese. Drizzle with chilled tzatziki sauce before serving.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor.
- You can swap rice for quinoa or cauliflower rice for a lower-carb option.
- Adjust the seasoning in the tzatziki sauce to your taste, adding more garlic or dill if preferred.
- For a spicier kick, increase the red pepper flakes in the marinade.
- Leftover chicken and tzatziki keep well refrigerated for up to 3 days.
