Description
These Greek Chicken Bowls are perfect for a weeknight meal, featuring lemon-herb chicken, cool tzatziki, crunchy vegetables, and your choice of rice or quinoa.
Ingredients
- 4 small chicken breasts (about 1 ¼ lb / ~560 g)
- 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 cherry/grape tomatoes
- 2 cups chopped cucumber
- 4 cups shredded romaine
- 1 cup sliced red onion (or pickled)
- ½ cup feta
- 1 cup plain Greek yogurt
- ½ cup grated cucumber
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt (or to taste)
- 1 Tbsp chopped fresh dill
Instructions
- Whisk all marinade ingredients. Pound chicken to ~½-inch thickness. Add to a zip bag or shallow dish, coat well, and marinate at least 30 minutes.
- Combine all tzatziki ingredients. Taste and adjust salt/lemon. Chill until serving.
- Cook rice/quinoa and chop tomatoes, cucumber, romaine, onion. Crumble feta.
- Cook chicken in air fryer or skillet until it reaches 165°F (74°C).
- Rest chicken 5 minutes, then slice.
- Assemble bowls with rice/quinoa, romaine, tomatoes, cucumber, onion, sliced chicken, feta, and tzatziki. Drizzle with olive oil and lemon if desired.
Notes
For best texture, store components separately and assemble just before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek