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Healthy Greek Chicken Bowls

Bright and balanced Greek chicken bowls layered with lemon-oregano chicken over rice, fresh veggies, and homemade tzatziki.

Ingredients

  • 1 1/4 lb small chicken breasts (4)
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon black pepper
  • 4 cups romaine lettuce (shredded)
  • 2 cups cherry tomatoes (halved)
  • 2 cups cucumber (diced)
  • 2 cups cooked white rice
  • 1 cup red onion (thinly sliced)
  • ½ cup feta (optional)
  • 1 cup plain Greek yogurt (or low-fat sour cream)
  • ½ cup cucumber (grated) — for tzatziki
  • 1 tablespoon fresh dill (finely chopped)
  • 1 tablespoon olive oil (for tzatziki)
  • 1 tablespoon lemon juice (for tzatziki)
  • 1 teaspoon minced garlic (for tzatziki)
  • ¼ teaspoon salt (for tzatziki)

Instructions

  1. Make the marinade by whisking together olive oil, honey, lemon juice, lemon zest, dried oregano, dried basil, salt, garlic powder, red pepper flakes, and black pepper in a bowl.
  2. Pound the chicken breasts to about ½ inch thickness.
  3. Marinate the chicken in the mixture for at least 30 minutes, or up to 4 hours.
  4. Prepare the tzatziki by grating cucumber and pressing excess water out, then mix it with Greek yogurt, dill, olive oil, lemon juice, minced garlic, and salt.
  5. Cook the white rice as per package directions and chop the remaining veggies.
  6. Cook the marinated chicken in an air fryer at 380°F for 7 minutes, then flip and cook for another 3-4 minutes until done.
  7. Let chicken rest, then slice.
  8. Assemble the bowls with rice, romaine, veggies, sliced chicken, and tzatziki, topped with feta if desired.

Notes

Swap rice for brown rice or quinoa for more fiber. For a dairy-free tzatziki, use thick coconut yogurt. Marinated chicken can also be substituted with rotisserie chicken for convenience.