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Whenever I want something tasty that won’t weigh me down, these healthy Greek chicken bowls hit the spot. They’ve got zesty marinated chicken, cool veggies, crumbly feta, and lots of creamy tzatziki. They come together fast, and everyone at my table digs in happily.
When I whipped these together the first time, I was just trying to throw together a healthy weeknight dinner. Turns out, I crave these for a quick lunch all the time–they keep me buzzing for hours.
Effortless Ingredients
- Cucumber in tzatziki: Gives it that cooling bite, just grate and squeeze out the extra moisture for the best texture
- Plain Greek yogurt: Go for thick yogurt to make creamy tzatziki
- Feta: Brings that classic tang, sheep’s milk feta really pops if you can find it
- Red onion: Slices add some color and bite, soak in cold water if the sharpness is too much
- White rice: Fluffy and mild, makes a cozy base, brown rice or quinoa swap in easily
- Cucumber: Hydrating and crisp, grab ones with smooth bright skin
- Cherry tomatoes: At their peak when firm and shiny, little bursts of sweet
- Romaine lettuce: Crunchy and sturdy—pick bright, crisp leaves with no browning
- Red pepper flakes: Crank up the heat or keep it mild, totally up to you
- Garlic powder: A quick way to get that garlicky flavor without any mincing
- Salt and black pepper: Absolute musts—freshly cracked pepper is best
- Dried oregano and basil: Brings that earthy Greek aroma, green and fragrant is what you want
- Lemon juice and zest: Adds pop and tang, roll those lemons for extra juice
- Honey: Gives a hint of sweetness and helps the chicken get golden, raw honey if you have it
- Olive oil: Both soaks into the meat and amps up flavor, extra virgin is where it’s at
- Chicken breasts: Lean, quick cooking, and easy to slice up
- Olive oil in tzatziki: Just a spoon makes it silky, don’t skip it
- Fresh dill: Makes the tzatziki burst with freshness—smell it before you buy
Simple Steps to Follow
- Assemble the Bowls:
- Spoon rice into the bottom of big bowls. Add piles of romaine, tomatoes, cucumber, onion, and crumbled feta all around the edges. Toss the sliced chicken right on top, then go heavy with tzatziki. Drizzle a glug of olive oil or a fresh squeeze of lemon for extra flavor right at the end.
- Cook the Chicken:
- Heat your air fryer to 380°F. Lay the chicken in one layer, cook seven minutes, flip, and give it three or four more until a thermometer hits 165°F. No air fryer? No sweat—sear in a hot skillet with a dash of oil, cook each side till golden, and check it’s cooked through. Wait five minutes before slicing so the juices don’t run out.
- Prep the Bowl Fillings:
- Shred your romaine, halve tomatoes, chop cucumbers, slice onion thin, and crumble the feta. Make sure your rice is cooked and ready. The more prepped you are, the quicker the bowls come together.
- Make the Tzatziki:
- Grate the cucumber and press out the liquid using a towel. In a little bowl, combine yogurt, grated cucumber, dill, olive oil, a bit of lemon juice, some minced garlic, and salt. Mix well, stash in the fridge so the flavors meld.
- Marinate the Chicken:
- Mix up olive oil, honey, both lemon juice and zest, dried herbs, salt, garlic powder, chili flakes, and black pepper in a big bowl. Pound the chicken until it’s about half an inch thick so it cooks the same all over. Dunk the chicken into the marinade so it’s fully coated. Let it hang out at least 30 minutes–longer’s even better, I usually stick it in the fridge for a few hours.
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I absolutely love the zing from the tzatziki—it’s usually the first thing gone at our house! Once, my husband scraped his plate clean just to get every drop.
How to store leftovers
Keep the cooked chicken and all the toppings in separate containers in the fridge—they’ll be good for up to four days. The tzatziki does best in a small jar or bowl with a tight lid so it stays thick. Leftover rice can be frozen; just microwave it with a splash of water to fluff it back up.
Smart swaps
If you’re after super juicy chicken, use boneless thighs instead. Choose brown rice or quinoa as your base or ditch the grains for something lighter. Goat cheese makes a tasty stand-in for feta. For a dairy-free option, swap in coconut yogurt for your tzatziki.
Tasty ways to serve it
Scoop your chicken bowl filling onto warm pita to make the easiest gyros ever. Toss on olives or crispy chickpeas for extra Mediterranean flavor. Hand out lemon wedges and extra olive oil at the table so everyone can jazz up their bowl.
Greek flavor stories
This dish takes inspiration from the way Greek mezze platters work, loading up on grilled meats, vibrant veggies, salty cheese, and tangy yogurt. Mediterranean style is all about lots of color and freshness with a nice balance of flavors.
Common Recipe Questions
- → How long should I marinate the chicken?
Let your chicken soak in the marinade for at least half an hour. If you’ve got extra time, a few hours really helps, too.
- → Can I prepare the chicken without an air fryer?
Sure thing! Just cook the chicken in a skillet on medium-low. Flip after 7 or 8 minutes, then keep cooking till it gets a yummy golden color.
- → What type of rice works best?
Classic white rice is always good, but try brown rice or a little quinoa if you want more texture or nutrition.
- → Is feta cheese necessary?
Feta’s salty and creamy, but if you skip it, your bowl will still taste great. No dairy? Just leave it out!
- → Can I make the tzatziki ahead of time?
Yep! Make tzatziki a day ahead if you want. Let it chill in the fridge—that actually makes the flavors pop.
- → How can I keep the vegetables crisp?
Slice up the veggies right before you build your bowl. Keep them in separate containers in the fridge so they stay nice and crunchy.