If you love fresh, flavorful meals that don’t take forever to make, then these Greek chicken bowls need to be on your list. They’re packed with juicy, lemony chicken, crunchy veggies, creamy feta, and homemade tzatziki. Everything comes together over rice or quinoa for a meal that’s filling without feeling heavy.
They’re also great for meal prep, so you can make everything ahead of time and have an easy lunch or dinner ready to go throughout the week.
Ingredients
For the Chicken
- 1¼ pounds boneless, skinless chicken breasts
- ¼ cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
For the Bowls
- 2 cups cooked rice or quinoa
- 2 cups grape or cherry tomatoes, halved
- 2 cups cucumber, diced or chopped
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- ½ cup feta cheese
- Pitted olives, optional
Tzatziki Sauce
- 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 more to taste
- 1 tablespoon fresh dill, chopped
Directions
Step 1: Marinate the Chicken
First, start by making the marinade. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Next, pound the chicken breasts until they’re about ½ inch thick. This helps them cook evenly and keeps them nice and tender. Place the chicken in a shallow bowl or resealable bag, then pour the marinade over the top. Toss everything together so the chicken is well coated. Let it marinate for at least 30 minutes. If you have a little extra time, letting it sit for a few hours will give you even more flavor.
Step 2: Make the Tzatziki
While the chicken is marinating, you can whip up the tzatziki. Add the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and fresh dill to a bowl. Stir everything together until well combined. Give it a quick taste and add a little more salt if needed. Then set it aside while you prepare the rest of the bowl ingredients.
Step 3: Prep the Bowl Ingredients
Cook your rice or quinoa according to the package directions. While that’s cooking, chop the romaine, tomatoes, cucumber, and red onion. Olives are also a traditional addition to Greek style bowls, but they’re totally optional. If you like them, toss a few pitted olives into each bowl. If you don’t, just leave them out.
Step 4: Cook the Chicken
Once the chicken has finished marinating, preheat your air fryer to 380°F. Place the chicken in the air fryer and cook for 7 minutes. Flip the chicken, then cook for another 3 to 4 minutes, or until the thickest part reaches an internal temperature of 165°F. No air fryer? No problem. Heat a little oil or butter in a skillet over medium-low heat. Cook the chicken for 7 to 8 minutes on the first side, then flip it and continue cooking until it’s golden on the outside and reaches 165°F in the center.
Step 5: Let the Chicken Rest
Transfer the cooked chicken to a plate and let it rest for about 5 minutes before slicing. It might be tempting to cut into it right away, but giving the chicken a few minutes to rest helps keep those juices inside, so you end up with more tender, flavorful chicken.
Step 6: Build Your Greek Chicken Bowls
Start each bowl with a scoop of rice or quinoa. Then, add a handful of romaine, followed by the tomatoes, cucumber, and red onion. Slice the chicken and add it right on top. After that, spoon a generous amount of tzatziki on top and finish everything with a sprinkle of feta. Finally, for a little extra brightness, drizzle the bowls with olive oil and a squeeze of fresh lemon juice.
Fresh, colorful, filling, and loaded with flavor, these Greek chicken bowls are the kind of meal that’s just as good for a quick dinner as it is for lunch the next day.
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