Greek Chicken Bowls
These Greek Chicken Bowls combine marinated grilled chicken, fresh vegetables, nutritious rice or quinoa, and homemade tzatziki for a vibrant, easy meal perfect for family dinners or meal prep.
Equipment
- 1 air fryer Preheat to 380°F for cooking chicken
- 1 Mixing bowls For marinades and tzatziki sauce
Ingredients
- 4 small chicken breasts about 1 1/4 pounds
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 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
- Tzatziki sauce made with Greek yogurt grated cucumber, garlic, lemon juice, olive oil, salt, and fresh dill
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes to taste
Instructions
- Whisk olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes together to create the marinade.
- Pound chicken breasts to an even thickness and marinate them in the mixture for at least 30 minutes.
- Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and fresh dill in a bowl.
- Cook rice or quinoa according to package directions and prepare the vegetables by halving tomatoes and dicing cucumber.
- Preheat the air fryer to 380°F and cook the marinated chicken breasts for about 10 minutes, until they reach an internal temperature of 165°F.
- Allow the chicken to rest, then slice it.
- Assemble the bowls by layering rice or quinoa, shredded lettuce, tomatoes, cucumber, sliced red onion, sliced chicken, feta cheese, and a generous dollop of tzatziki sauce.
Notes
- Marinate chicken overnight for deeper flavor.
- Substitute quinoa with couscous for variation.
- Store components separately for meal prep freshness.