Greek Chicken Bowls Meal (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 small chicken breasts (about 1 1/4 pounds)
02 -
1/4 cup olive oil
03 -
1 tablespoon lemon zest
04 -
2 tablespoons lemon juice
05 -
2 tablespoons honey
06 -
1 teaspoon garlic powder
07 -
1 1/2 teaspoons dried oregano
08 -
1 1/2 teaspoons dried basil
09 -
1 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/2 teaspoon red pepper flakes
→ Bowl Ingredients
12 -
2 cups cooked rice or quinoa
13 -
2 cups halved grape or cherry tomatoes
14 -
2 cups diced cucumber
15 -
4 cups shredded romaine lettuce
16 -
1 cup sliced red onion
17 -
1/2 cup crumbled feta
→ Tzatziki
18 -
1 cup plain Greek yogurt
19 -
1/2 cup grated cucumber
20 -
1 tablespoon lemon juice
21 -
1 tablespoon olive oil
22 -
1 teaspoon minced garlic
23 -
1/4 teaspoon salt (or to taste)
24 -
1 tablespoon fresh chopped dill
# Instructions:
01 -
Whisk together all ingredients for the chicken marinade until well combined.
02 -
Pound the chicken to about 1/2 inch thick and place in a shallow bowl or ziplock bag with the marinade. Let marinate for at least 30 minutes or up to a few hours.
03 -
Combine all ingredients for the tzatziki in a bowl. Mix well and set aside.
04 -
Cook rice or quinoa if not already prepared. Chop tomatoes, cucumbers, lettuce, and onions. Feel free to add pitted olives if desired.
05 -
Preheat your air fryer to 380°F. Cook marinated chicken on one side for 7 minutes, flip, and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F.
06 -
Heat a skillet over medium-low heat with oil or butter. Cook chicken on one side for 7-8 minutes, flip, and cook the other side until golden and the internal temperature reaches 165°F.
07 -
Let the chicken rest for 5 minutes away from heat before slicing.
08 -
Assemble bowls with rice, veggies, sliced chicken, and tzatziki. Optionally drizzle olive oil, lemon juice, or lemon tahini dressing for extra flavor.