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This hearty Greek Chicken Bowl has been my weeknight dinner savior for years. It combines the vibrant flavors of Mediterranean cuisine with the convenience of a one-bowl meal that always leaves everyone satisfied.
I first created these bowls when trying to recreate the flavors from our favorite Greek restaurant at home. Now my family requests them weekly, and guests always ask for the recipe when I serve them at casual gatherings.
Ingredients
- Chicken breasts: small and tender portions make this quick cooking and perfect for absorbing the marinade
- Olive oil: use a good quality extra virgin for authentic Mediterranean flavor
- Lemon zest and juice: brightens everything and tenderizes the chicken
- Honey: balances the acidity and helps the chicken caramelize beautifully
- Dried herbs: oregano and basil create that classic Greek flavor profile
- Red pepper flakes: adds a gentle heat that wakes up the whole dish
- Rice or quinoa: forms the hearty base of your bowl
- Fresh vegetables: tomatoes, cucumber, lettuce and red onion provide crunch, color and nutrition
- Feta cheese: adds the signature tangy, salty bite essential to Greek cuisine
- Greek yogurt: creates the creamy base for homemade tzatziki sauce
- Fresh dill: provides the distinctive herbaceous note in authentic tzatziki
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper and red pepper flakes until well combined. Pound chicken breasts to even thickness before adding to the marinade. Let them soak up these flavors for at least 30 minutes, though a few hours will yield even better results.
- Prepare the Tzatziki:
- Mix Greek yogurt with grated cucumber that has been squeezed of excess moisture, lemon juice, olive oil, minced garlic, salt and fresh dill. Refrigerate while preparing other components to allow flavors to meld together. This sauce gets better as it sits.
- Cook the Chicken:
- Air fry marinated chicken at 380°F for 7 minutes on one side, then flip and cook 3-4 minutes more until internal temperature reaches 165°F. Alternatively, pan fry in a skillet over medium low heat with a touch of oil until golden and fully cooked. Let rest 5 minutes before slicing to keep juices locked in.
- Assemble the Bowls:
- Start with a base of cooked rice or quinoa, then arrange sliced chicken, halved tomatoes, diced cucumber, shredded romaine, red onion slices and crumbled feta. Top with a generous dollop of tzatziki sauce and finish with a drizzle of olive oil and fresh lemon juice.
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The tzatziki sauce is truly the star of this dish for me. I once made a double batch for a family gathering and my brother in law literally ate it with a spoon when he thought nobody was looking. That moment convinced me this recipe was worthy of being passed down through generations.
Meal Prep Magic
These bowls are perfect for meal preparation. Marinate and cook a large batch of chicken on Sunday, prepare the tzatziki, and chop all vegetables. Store components separately in airtight containers in the refrigerator. Throughout the week, you can quickly assemble fresh bowls in minutes. The chicken stays good for 3-4 days, while the tzatziki maintains its flavor for about 2 days before the cucumber begins to release too much water.
Smart Substitutions
Protein options abound in this versatile recipe. Swap chicken for grilled shrimp, salmon, or even crispy tofu for vegetarians. If you're grain-free, replace the rice with cauliflower rice or simply add more romaine lettuce as the base. No Greek yogurt? Use sour cream thinned with a touch of milk for the tzatziki. Fresh herbs are always best, but in a pinch, dried dill works for the sauce at one third the amount.
Serving Suggestions
For a complete Greek feast, serve these bowls alongside warm pita bread and a simple Greek salad. When entertaining, set up a build your own bowl station with all components arranged separately so guests can customize to their preferences. These bowls also pair beautifully with a crisp white wine like Assyrtiko from Santorini or a light Pinot Grigio.
Traditional Touches
While this recipe takes some liberties with classic Greek cuisine for the sake of convenience, you can make it more authentic by adding kalamata olives, using oregano only (skip the basil), and serving with wedges of lemon rather than incorporating juice into the finished bowl. In Greece, similar dishes might be served with potatoes instead of rice, and the tzatziki would likely include mint along with or instead of dill.
Frequently Asked Questions
- → How do I marinate the chicken?
Whisk olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Pound chicken to about 1/2 inch thick and marinate for at least 30 minutes, up to a few hours.
- → Can I cook the chicken without an air fryer?
Yes, you can use a skillet. Heat oil or butter over medium-low heat and cook chicken for 7-8 minutes on each side until the internal temperature reaches 165°F.
- → What is tzatziki made of?
Tzatziki consists of plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix thoroughly and chill before serving.
- → Can I substitute the base of the bowls?
Absolutely! You can use cooked quinoa, rice, or even a leafy green mix like kale or spinach instead of traditional rice or lettuce.
- → What additional toppings can I add?
Add pitted olives, extra feta cheese, or a drizzle of lemon tahini dressing. You can also sprinkle fresh herbs, like parsley or cilantro, for added flavor.