Description
These Lemon Herb Chicken Bowls are a quick and healthy meal packed with Mediterranean flavor. Juicy marinated chicken, fresh veggies, and creamy tzatziki come together in a satisfying and flexible bowl perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken & Marinade:
- 1¼ lbs boneless, skinless chicken breasts (about 4 small breasts)
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
Bowl Filling:
- 4 cups romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, diced
- 2 cups white rice, cooked (or substitute brown rice or cauliflower rice)
- 1 cup red onion, thinly sliced
- ½ cup feta cheese (optional)
Tzatziki Sauce:
- 1 cup plain Greek yogurt (or low-fat sour cream)
- ½ cup cucumber, grated and drained
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- ¼ teaspoon salt (to taste)
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, mix olive oil, lemon juice, zest, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Add the chicken and coat thoroughly. Refrigerate and marinate for at least 30 minutes, up to a few hours for deeper flavor.
- Prepare the Tzatziki: While the chicken marinates, combine Greek yogurt, grated cucumber (make sure to squeeze out excess water), fresh dill, lemon juice, olive oil, garlic, and salt in a bowl. Mix well and refrigerate to let the flavors meld.
- Cook the Rice and Prep the Veggies: Cook the rice according to package instructions. Meanwhile, slice the red onion, dice cucumbers, halve cherry tomatoes, and shred the romaine lettuce. Set aside all the fresh components.
- Cook the Chicken: Preheat your air fryer to 380°F. Place marinated chicken in the basket and cook for 7 minutes on one side. Flip and cook for another 3–4 minutes until golden and the internal temperature reaches 165°F. If using a skillet, cook over medium heat for about 7–8 minutes per side with a little oil until fully cooked and nicely browned.
- Rest and Slice the Chicken: Once cooked, remove the chicken and let it rest for 5 minutes. This helps retain the juices and keeps the meat tender. After resting, slice the chicken into strips.
- Assemble the Bowl: Start with a scoop of rice as your base. Layer on the romaine, cherry tomatoes, cucumber, and red onion. Top with the sliced chicken, add a spoonful of tzatziki, and sprinkle with feta and olives if using.
Notes
- Pounding the chicken to an even thickness ensures it cooks evenly.
- Drain the cucumber before mixing into the tzatziki to avoid watery sauce.
- Store each bowl component separately for best texture when meal prepping.
- Use quinoa or couscous instead of rice for a different grain option.
- Skip the feta to make this recipe dairy-free (use dairy-free yogurt in tzatziki too).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer or Skillet
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 820 kcal
- Sugar: 16 g
- Sodium: 1149 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.02 g
- Carbohydrates: 98 g
- Fiber: 5 g
- Protein: 47 g
- Cholesterol: 110 mg