Description
These Greek Chicken Bowls are a vibrant and flavorful meal featuring marinated chicken breasts cooked to perfection and served over a fresh bed of rice or quinoa with crisp vegetables, creamy feta, and a refreshing cucumber-dill yogurt sauce. Perfect for a healthy and satisfying lunch or dinner, this recipe combines Mediterranean-inspired ingredients and simple techniques to create a wholesome bowl full of fresh flavors.
Ingredients
Scale
For the Chicken Marinade
- 4 small chicken breasts, about 1 1/4 pounds
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
For the Bowls
- 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
- 1/2 cup feta cheese
For the Cucumber-Dill Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt, or to taste
- 1 tablespoon fresh chopped dill
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Mix thoroughly to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to a few hours to maximize flavor absorption.
- Make the Cucumber-Dill Yogurt Sauce: In a separate bowl, mix together plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Stir well and refrigerate until ready to serve.
- Assemble the Fresh Ingredients: Prepare the bowls by layering cooked rice or quinoa, halved tomatoes, diced cucumber, shredded romaine lettuce, sliced red onion, and crumbled feta cheese evenly among serving bowls.
- Cook the Chicken: Air fry the marinated chicken breasts at 380°F for 7 minutes on one side, then flip and cook for an additional 3-4 minutes until golden and the internal temperature reaches 165°F. Alternatively, cook the chicken in a skillet over medium heat until both sides are golden and cooked through to 165°F internal temperature.
- Serve and Garnish: Slice the cooked chicken and add to the bowls. Optionally, add olives, a drizzle of olive oil, lemon juice, or tahini dressing on top. Spoon the cucumber-dill yogurt sauce over the bowls and enjoy your vibrant Greek Chicken Bowls!
Notes
- For best flavor, marinate the chicken for a few hours or overnight if possible.
- You can substitute quinoa for rice for a gluten-free option.
- Adjust the red pepper flakes according to your preferred spice level.
- Adding olives or tahini dressing enhances the Mediterranean flavors of the bowl.
- Use fresh herbs like dill for the yogurt sauce to keep the flavor bright and fresh.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
