Greek Chicken Bowls
These Greek Chicken Bowls are a healthy and flavor-packed meal featuring marinated lemon herb chicken, fresh veggies, rice or quinoa, and homemade tzatziki. Perfect for meal prep, they’re gluten-free, high in protein, and easy to customize for dairy-free or low-carb diets.
Equipment
- Air fryer or skillet
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring spoons and cups
Ingredients
Chicken Marinade
- 4 small chicken breasts about 1¼ pounds, pounded to ½-inch thick
- ¼ cup olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp honey
- 1 tsp garlic powder
- 1½ tsp dried oregano
- 1½ tsp dried basil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional, for spice
Bowls
- 2 cups cooked rice or quinoa for base
- 2 cups grape or cherry tomatoes halved
- 2 cups cucumber diced or chopped
- 4 cups romaine lettuce shredded
- 1 cup red onion sliced
- ½ cup feta cheese optional, use vegan feta for dairy-free
Tzatziki Sauce
- 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 fresh dill chopped
Instructions
- In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Add chicken breasts and marinate for at least 30 minutes (up to several hours).
- Meanwhile, prepare tzatziki by combining Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill in a small bowl. Mix well and refrigerate until ready to serve.
- Cook rice or quinoa for the base. Optionally, season with lemon juice, parsley, salt, and olive oil.
- Preheat air fryer to 380°F (190°C). Cook marinated chicken for 7 minutes per side, or until internal temperature reaches 165°F. Alternatively, cook in a skillet over medium heat for 7–8 minutes per side until golden and cooked through.
- Let the chicken rest for 5 minutes before slicing.
- Assemble bowls with a layer of rice or quinoa, followed by lettuce, tomatoes, cucumber, and red onion. Add sliced chicken on top and spoon over tzatziki sauce.
- Drizzle with olive oil and lemon juice or optional tahini dressing. Garnish with feta and serve immediately.
Notes
To meal prep, store ingredients separately and assemble when ready to serve. Cooked chicken lasts up to 3 days in the fridge. For dairy-free, use plant-based Greek yogurt and vegan feta. Cold quinoa works better than cold rice for make-ahead lunches.