Can I make the chicken in the air fryer

Yes. Cook marinated chicken at 375 F for about 10 to 14 minutes, shaking once, until it hits 165 F.

What if I only have dried herbs

Dried oregano is perfect here. Use about one third the amount you would use if it were fresh.

How do I keep the cucumbers crisp

Chop them right before serving or store them in a separate container with a paper towel to absorb moisture.

Can I use rotisserie chicken

Absolutely. Warm it with a drizzle of lemon and olive oil, then load up your bowl with tzatziki and veggies.

How long can I store leftovers

Cooked chicken and grains last up to 4 days in the fridge. Tzatziki is best within 3 days.

Healthy Greek Chicken Bowls for Easy Weeknight Dinners

Name: Greek Chicken Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken thighs or breasts (cut into chunks for quicker marinating and cooking); 1 medium lemon, juice and zest (use two ways for brightness); 2 tablespoons olive oil (for cooking and dressing); 2 cloves minced garlic (adds flavor to the marinade); 1 teaspoon dried oregano (for Mediterranean flavor); 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste); 1 pinch paprika (for a slight kick); 1 cup cooked brown rice, basmati, or quinoa (or chopped romaine); 1 medium cucumber (sliced); 1 cup cherry tomatoes (halved); 1 small red onion (sliced thin); 1 medium bell pepper (sliced); 1/2 cup kalamata olives (pitted); 1/2 cup crumbled feta (optional for creaminess); 1 tablespoon fresh dill or parsley (for garnish); 1 lemon wedges (for serving); 1 cup Greek yogurt (base for tzatziki); 1 medium grated seedless cucumber (squeeze out excess liquid); 1 clove garlic (minced); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon fresh dill (chopped); 1/2 teaspoon salt (to taste); 1/4 teaspoon pepper (to taste)

Description

Colorful and satisfying Greek Chicken Bowls are perfect for families and meal prep, featuring marinated chicken, fresh veggies, and creamy tzatziki.

Ingredients

For the Chicken Marinade

1 lb boneless skinless chicken thighs or breasts (cut into chunks for quicker marinating and cooking)
1 medium lemon, juice and zest (use two ways for brightness)
2 tablespoons olive oil (for cooking and dressing)
2 cloves minced garlic (adds flavor to the marinade)
1 teaspoon dried oregano (for Mediterranean flavor)
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 pinch paprika (for a slight kick)

For the Bowl Base

1 cup cooked brown rice, basmati, or quinoa (or chopped romaine)

Veggie Mix

1 medium cucumber (sliced)
1 cup cherry tomatoes (halved)
1 small red onion (sliced thin)
1 medium bell pepper (sliced)

Toppings

1/2 cup kalamata olives (pitted)
1/2 cup crumbled feta (optional for creaminess)
1 tablespoon fresh dill or parsley (for garnish)
1 lemon wedges (for serving)

For the Tzatziki

1 cup Greek yogurt (base for tzatziki)
1 medium grated seedless cucumber (squeeze out excess liquid)
1 clove garlic (minced)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon fresh dill (chopped)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Marinating the Chicken

Whisk together lemon juice, zest, olive oil, garlic, oregano, salt, pepper, and paprika.
Toss the marinade with the chicken.
Marinate for at least 20 to 30 minutes, or up to 24 hours for deeper flavor.

Cooking

Using a hot skillet, grill pan, or outdoor grill, sear the chicken until golden with charred edges.
Finish cooking through and let it rest for a few minutes before slicing or cubing.

Preparing the Bowl

Cook the rice or quinoa while the chicken marinates.
Chop the cucumber, tomatoes, peppers, and onion.

Assembly

Start with a base of grains or greens.
Top with the cooked chicken, add a spoonful of tzatziki, and scatter olives, feta, and herbs.
Finish with a squeeze of lemon and a drizzle of olive oil, then salt to taste.

Notes

Marinate chicken ahead of time for richer flavor. Serve with warm pita or naan. You can double the chicken and freeze half for quick dinners.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner, Lunch
Cuisine: Greek, Mediterranean