Print

Greek Chicken Bowls with Tzatziki and Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

These Greek Chicken Bowls are a flavorful and vibrant meal featuring tender marinated chicken, fresh vegetables, fluffy rice or quinoa, and a creamy homemade tzatziki sauce. Perfect for meal prep and packed with Mediterranean-inspired ingredients, these bowls deliver a satisfying mix of textures and tastes in every bite.

Ingredients

Chicken

  • 1 ¼ pounds boneless skinless chicken breasts
  • 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 teaspoons 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 cheese

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. Prepare the marinade: Whisk together all ingredients for the chicken marinade including olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes to create a flavorful marinade.
  2. Marinate the chicken: Pound the chicken breasts to about ½ inch thick for even cooking. Place the chicken in a shallow bowl or ziplock bag and pour in the marinade. Let it marinate for at least 30 minutes, preferably up to an hour or more to infuse the flavors.
  3. Make the tzatziki sauce: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Mix well and set aside to develop flavor.
  4. Prepare the bowl components: Cook your choice of rice or quinoa according to package instructions. Chop and prepare the vegetables: halve cherry tomatoes, dice cucumber, shred romaine lettuce, and slice red onion. Optionally add olives if desired. Season cooked rice or quinoa with lemon juice, salt, pepper, parsley, and chives for extra flavor.
  5. Cook the chicken: Preheat an air fryer to 380°F. Place the marinated chicken in the air fryer basket and cook on one side for 7 minutes. Flip the chicken and cook for another 3 to 4 minutes until the internal temperature reaches 165°F. Alternatively, heat a skillet with oil or butter over medium-low heat and pan-fry the chicken for 7-8 minutes per side until golden and cooked through.
  6. Rest and slice chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then slice into strips.
  7. Assemble the bowl: Layer the cooked rice or quinoa at the base, add shredded lettuce, tomatoes, cucumber, red onion, and sliced chicken on top. Dollop with homemade tzatziki and drizzle olive oil and a squeeze of lemon juice or your favorite lemon tahini dressing. Serve and enjoy your fresh Greek Chicken Bowl!

Notes

  • Cooking rice or quinoa in chicken broth enhances flavor.
  • Add a squeeze of fresh lemon juice, salt, pepper, and chopped parsley and chives to the rice or quinoa for an herbaceous boost.
  • Feel free to add olives to the bowls for a traditional Greek touch.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Letting the chicken rest before slicing helps keep it juicy.

Find it online: https://lauracooks.com/greek-chicken-bowls-with-tzatziki-and-veggies-recipe/