Description
Indulge in the vibrant flavors of Greek Chicken Bowls, a delightful dish that brings the Mediterranean straight to your dining table. This easy-to-make recipe combines marinated grilled chicken with fresh vegetables, fluffy rice or quinoa, and a creamy tzatziki sauce that makes for a refreshing and satisfying meal. Ideal for a quick weeknight dinner or meal prepping for the week, these bowls are packed with protein and nutrients while allowing room for customization based on your preferences. Enjoy this delicious fusion of flavors any day of the week!
Ingredients
Scale
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cups cooked rice or quinoa
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- Tzatziki sauce (made with Greek yogurt, grated cucumber, garlic, and fresh dill)
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Pound chicken breasts to uniform thickness and marinate them in the mixture for at least 30 minutes.
- Prepare tzatziki by mixing Greek yogurt with grated cucumber, lemon juice, garlic, salt, and dill; refrigerate.
- Cook rice or quinoa as per package instructions.
- Preheat air fryer to 380°F (190°C) and cook marinated chicken for about 10 minutes until it reaches an internal temperature of 165°F (75°C).
- Slice chicken after resting and assemble bowls with rice/quinoa as a base topped with veggies and tzatziki.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 610mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added flavor, let the chicken marinate overnight. Swap out grains like farro or couscous if desired. Incorporate seasonal vegetables for freshness.