Greek Chicken Bowls

Why You’ll Love This Recipe

I love these Greek chicken bowls because they’re fresh, colorful, and endlessly customizable. The lemon-herb chicken pairs perfectly with the crunch of cucumbers, the sweetness of grape tomatoes, and the tang of feta. The homemade tzatziki sauce ties everything together with a cool, garlicky finish. It’s easy, balanced, and ideal for lunches, dinners, or entertaining guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small chicken breasts (about 1¼ pounds)

• ¼ 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

• ½ cup crumbled feta cheese

• Tzatziki Sauce: Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and fresh dill

Directions

Marinate the chicken:
I whisk together olive oil, lemon juice, honey (optional), garlic powder, oregano, basil, salt, pepper, and red pepper flakes. After pounding the chicken breasts to an even thickness, I coat them in the marinade and let them sit for at least 30 minutes.

Make the tzatziki sauce:
In a separate bowl, I combine Greek yogurt, grated cucumber (squeezed dry), lemon juice, olive oil, minced garlic, salt, and fresh dill. I mix well and chill until ready to serve.

Prepare the grains and veggies:
While the chicken marinates, I cook the rice or quinoa according to package instructions. Then I chop all the vegetables and set them aside for assembly.

Cook the chicken:
I preheat the air fryer to 380°F and cook the marinated chicken for about 10 minutes, flipping halfway, until the internal temperature reaches 165°F. After cooking, I let it rest for a few minutes before slicing.

Assemble the bowls:
In each bowl, I layer rice or quinoa, shredded romaine, tomatoes, cucumber, red onion, sliced chicken, and a sprinkle of feta. I finish with a generous dollop of tzatziki sauce.

Servings and timing

This recipe serves 4 and takes about 30 minutes to prep and 20 minutes to cook, for a total of 50 minutes.

Variations

• Protein swap: I’ve used grilled shrimp, ground lamb, or falafel in place of the chicken.

• Low-carb version: I swap rice for cauliflower rice or skip grains altogether for a salad bowl.

• Add hummus: A spoonful of hummus adds creamy richness and even more Mediterranean flavor.

• Extra crunch: I sometimes add kalamata olives, pita chips, or roasted chickpeas for texture.

• Make it spicy: A drizzle of harissa or chili oil gives it a nice heat.

Storage/reheating

I store the components separately in the fridge for up to 3 days. The chicken reheats well in the microwave or a skillet. I keep the tzatziki in a sealed container and stir before serving. If I’m meal-prepping, I assemble bowls without the sauce and add it fresh when I’m ready to eat.

FAQs

Can I grill the chicken instead of air frying?

Yes, grilling works beautifully and adds great flavor. I grill it over medium heat for 5–6 minutes per side, depending on thickness.

What kind of rice is best?

I usually use jasmine or brown rice, but quinoa is great for added protein. Couscous or orzo also work well.

Is tzatziki hard to make?

Not at all! It takes just a few ingredients and about 5 minutes to mix up. I always squeeze the grated cucumber to avoid a watery sauce.

Can I make this dairy-free?

Yes. I use a dairy-free yogurt for the tzatziki and skip the feta or use a dairy-free alternative.

Is this bowl good for meal prep?

Absolutely. I portion everything into containers and keep the sauce on the side. It’s one of my favorite grab-and-go lunches.

Conclusion

These Greek Chicken Bowls are a fresh, filling, and flavorful way to enjoy a balanced meal with minimal effort. I love how customizable they are and how they bring the bright, bold flavors of the Mediterranean right into my kitchen. Whether I’m feeding the family or prepping meals for the week, this is a recipe I always come back to.

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