Name: Greek Chicken Bowls
Prep time: PT-493579H57M53S
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1 1/4 pounds); 1/4 cup honey; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons olive oil; 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 cumin; 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; 1 cup plain Greek yogurt; 1/2 cup grated cucumber; 1 tablespoon lemon juice for tzatziki; 1 tablespoon olive oil for tzatziki; 1 teaspoon garlic powder for tzatziki; 1/4 teaspoon salt or to taste for tzatziki; 1 tablespoon fresh chopped dill

Ingredients

Scale

4 small chicken breasts (about 1 1/4 pounds)

1/4 cup honey

1 tablespoon lemon zest

2 tablespoons lemon juice

2 tablespoons olive oil

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 cumin

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

1 cup plain Greek yogurt

1/2 cup grated cucumber

1 tablespoon lemon juice for tzatziki

1 tablespoon olive oil for tzatziki

1 teaspoon garlic powder for tzatziki

1/4 teaspoon salt or to taste for tzatziki

1 tablespoon fresh chopped dill

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Instructions

1-Rinse and dice the cucumber and cherry tomatoes, and cook quinoa according to package instructions. This mise en place saves time during cooking.

2-Marinate the chicken breasts in olive oil, lemon juice, dried oregano, salt, and pepper for at least 15 minutes to infuse flavors.

3-Preheat a grill or pan over medium-high heat and cook the chicken breasts 5-7 minutes on each side until fully cooked and golden. Alternatively, preheat an air fryer to 380°F (193°C) and cook for 7 minutes on one side, then 3-4 minutes on the other until internal temperature reaches 165°F (74°C).

4-While chicken cooks, assemble the tzatziki sauce and prepare toppings like olives and feta.

5-Slice the cooked chicken into strips and arrange over a bed of quinoa, cucumbers, and tomatoes in serving bowls.

6-Drizzle with tzatziki sauce and garnish with olives, feta cheese, and a squeeze of fresh lemon.

7-Serve immediately or refrigerate for later use. For adaptations, swap chicken with grilled tofu as seen in our mango chicken recipe for inspiration and use dairy-free sauce substitutes.

Last Step:

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Notes

🍚 Cook grains in chicken broth for added flavor.
🥛 Substitute dairy-free feta and yogurt for a vegan or dairy-free option.
🍅 Store components separately in the refrigerator up to 3 days for freshness.

Author: Brandi Oshea
Prep Time: 40 minutes
Marinating: 30 to 60 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Marinating, Air frying or Skillet cooking
Cuisine: Greek
Diet: Omnivore

Nutrition

Serving Size: 1 bowl
Calories: 603
Sugar: 11g
Fat: 27g
Carbohydrates: 38g
Fiber: 2g
Protein: 40g