Healthy Greek Chicken Bowls
Flavorful Greek chicken bowls with veggies, rice, and tzatziki. Fresh, easy, gluten-free, and perfect for meal prep!
Ingredients
For the Chicken Marinade:
- 1¼ lb small chicken breasts about 4
- ¼ cup olive oil
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1½ tsp dried oregano
- 1½ tsp dried basil
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp red pepper flakes optional
- ¼ tsp black pepper
Bowl Fillings:
- 4 cups romaine lettuce shredded
- 2 cups cherry tomatoes halved
- 2 cups cucumber diced
- 2 cups cooked white rice
- 1 cup red onion thinly sliced
- ½ cup feta cheese optional
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt or low-fat sour cream
- ½ cup cucumber grated
- 1 tbsp fresh dill finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp minced garlic
- ¼ tsp salt or to taste
Instructions
Marinate the Chicken
- In a bowl or zip-top bag, whisk together olive oil, lemon juice, honey, zest, oregano, basil, garlic powder, salt, pepper, and red pepper flakes. Pound chicken to about ½ inch thick. Add to the marinade and let sit for at least 30 minutes (or up to 3 hours).
Make the Tzatziki
- Combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, and salt in a bowl. Mix until creamy and refrigerate until ready to serve.
Prep the Bowl Fillings
- Cook rice and chop lettuce, tomatoes, cucumber, and red onion.
Cook the Chicken
- Air Fryer: Set to 380°F and cook chicken for 7 minutes, flip, then cook for 3–4 more minutes until internal temp reaches 165°F.
- Skillet: Heat a pan with oil over medium-low heat. Fry chicken for 7–8 minutes per side, or until golden and cooked through.
- Let the chicken rest for 5 minutes before slicing.
Assemble the Bowls
- Start with a layer of rice, followed by lettuce, tomatoes, cucumbers, and onions. Add sliced chicken and drizzle with tzatziki. Top with feta, more lemon juice, or even a drizzle of tahini.