Easy Greek Chicken Bowls Recipe
These Easy Greek Chicken Bowls bring together lemon-herb chicken, fluffy rice, crisp cucumber, tomatoes, red onion, feta, and creamy tzatziki. The chicken can be cooked in a skillet or air fryer, making this a simple dinner that also works well for meal prep.
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Large skillet or air fryer
- Cutting Board
- Chef's knife
- Measuring cups and spoons
Ingredients
Greek Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon white wine vinegar
- 1 ½ tablespoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Bowls
- 2 cups cooked white rice or quinoa
- 2 cups chopped cucumber
- 2 cups cherry or grape tomatoes halved
- ½ small red onion thinly sliced
- ½ cup crumbled feta cheese
- ½ cup Kalamata olives halved, optional
- 4 cups chopped romaine lettuce
- Lemon wedges for serving
Tzatziki
- 1 cup plain Greek yogurt
- ½ cup grated cucumber squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 tablespoon fresh dill chopped
- ¼ teaspoon salt
Instructions
- Place the chicken breasts between sheets of plastic wrap and gently pound them to about ½-inch thickness. Add the chicken to a bowl or zip-top bag.
- Whisk together the olive oil, lemon juice, lemon zest, white wine vinegar, oregano, garlic powder, thyme, basil, salt, black pepper, and red pepper flakes. Pour the marinade over the chicken and turn to coat. Refrigerate for at least 30 minutes or up to several hours.
- While the chicken marinates, make the tzatziki. Stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and salt. Refrigerate until ready to use.
- Prepare the rice or quinoa and chop the cucumber, tomatoes, red onion, and romaine. If using olives, slice them in half.
- For skillet cooking, heat a lightly oiled skillet over medium heat. Cook the chicken for about 7–8 minutes on the first side, then flip and cook until browned and the center reaches 165°F.
- For air-fryer cooking, preheat the air fryer to 380°F. Cook the chicken for about 7 minutes, flip, then cook for another 3–4 minutes or until it reaches 165°F.
- Let the cooked chicken rest for about 5 minutes, then slice it into strips.
- Divide the rice or quinoa and romaine among four bowls. Add the cucumber, tomatoes, red onion, feta, and Kalamata olives.
- Top each bowl with sliced Greek chicken and a spoonful of tzatziki. Finish with a squeeze of fresh lemon and an optional drizzle of olive oil.
