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Healthy chicken sweet potato bowls with roasted sweet potatoes, pan-seared chicken, rice, and creamy spiced sauce in a white bowl

Greek Chicken Bowls

Tender lemon-herb marinated chicken served over rice or quinoa with fresh vegetables, crumbled feta, and creamy homemade tzatziki sauce. A healthy and satisfying Mediterranean dinner ready in 50 minutes.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small chicken breasts about 1 1/4 pounds, pounded to 1/2 inch thickness
  • 1/4 cup olive oil for marinade
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice for marinade
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 tsp salt for marinade
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 cups cooked rice or quinoa prepared according to package directions
  • 2 cups halved grape or cherry tomatoes
  • 2 cups diced cucumber for the bowl
  • 4 cups shredded romaine lettuce
  • 1 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese block feta crumbled by hand recommended
  • 1 cup plain Greek yogurt full-fat for tzatziki
  • 1/2 cup grated cucumber moisture squeezed out thoroughly, for tzatziki
  • 1 tbsp fresh lemon juice for tzatziki
  • 1 tbsp olive oil for tzatziki
  • 1 tsp minced fresh garlic for tzatziki
  • 1/4 tsp salt for tzatziki, or to taste
  • 1 tbsp fresh chopped dill for tzatziki

Equipment

  • Air fryer or skillet
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Whisk together all marinade ingredients in a mixing bowl until fully combined. The honey and olive oil should blend into a smooth, fragrant mixture.
  2. Pound chicken breasts to about 1/2 inch thickness for even cooking. Place in a shallow dish or zip-top bag and pour marinade over the chicken. Refrigerate and marinate for at least 30 minutes, up to several hours for deeper flavor.
  3. Make the tzatziki while the chicken marinates. Grate the cucumber and squeeze out as much water as possible using a clean towel. Combine with Greek yogurt, lemon juice, olive oil, garlic, salt, and dill. Mix well, cover, and refrigerate.
  4. Cook rice or quinoa according to package directions. Chop and prep all bowl vegetables.
  5. Preheat air fryer to 380 degrees F. Air fry chicken for 7 minutes, flip, and cook another 3 to 4 minutes until internal temperature reaches 165 degrees F. If using a skillet, heat oil over medium heat and cook 5 to 6 minutes per side until golden brown and cooked through.
  6. Rest the cooked chicken off heat for 5 minutes before slicing. This keeps the juices inside. Assemble bowls with rice or quinoa first, then vegetables, sliced chicken, and a spoonful of tzatziki on top. Drizzle with olive oil and a squeeze of lemon if desired.

Notes

Marinate chicken at least 30 minutes for best flavor. Squeeze cucumber thoroughly before adding to tzatziki to prevent watery sauce. Use a meat thermometer to confirm chicken reaches 165 degrees F. Store all components separately for meal prep. Chicken can be substituted with shrimp, turkey, or roasted chickpeas for a vegetarian option.