Greek Chicken Bowls Recipe

In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.

Pound the chicken breasts to about 1/2 inch thick. Place chicken in a shallow bowl or ziplock bag, pour over the marinade, and ensure each piece is well coated. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to a few hours for deeper flavor.

In a separate bowl, mix together plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Stir until smooth and set aside to let the flavors meld.

Cook rice or quinoa according to package instructions. Prepare the vegetables by halving the tomatoes, chopping the cucumber, shredding the romaine lettuce, slicing the red onion, and crumbling the feta cheese. Optionally, you can add olives if desired.

When ready to cook, preheat your air fryer to 380°F. Air fry the chicken on one side for 7 minutes, then flip and cook for another 3–4 minutes, or until the internal temperature reaches 165°F. Alternatively, heat a skillet over medium/low heat with oil or butter and fry chicken for 7–8 minutes per side until golden and cooked through.

Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing into strips. This helps retain the juiciness.

Fill each bowl with rice or quinoa, arrange the veggies and feta on top, then add the sliced chicken. Spoon a generous amount of tzatziki over everything. Finish with an optional drizzle of olive oil and lemon juice for extra freshness. Serve immediately and enjoy!