1. Can I make Greek Chicken Bowls with Tzatziki ahead of time?

Yes! Greek Chicken Bowls are great for meal prep. You can marinate the chicken, prepare the tzatziki sauce, and cook the rice or quinoa ahead of time. Store the components separately in the fridge, and simply assemble your bowls when you’re ready to eat. The chicken will last for up to 3 days in the fridge, and the tzatziki sauce can be stored for up to 5 days.

2. Can I use a grill instead of an air fryer for the chicken?

Absolutely! If you don’t have an air fryer, grilling the chicken is a great alternative. Preheat your grill to medium heat, and cook the chicken for 7-8 minutes on each side or until the internal temperature reaches 165°F (74°C). Grilled chicken adds a nice smoky flavor to the bowls.

3. How can I make Greek Chicken Bowls with Tzatziki dairy-free?

To make this recipe dairy-free, swap the feta cheese for a dairy-free feta or leave it out entirely. For the tzatziki sauce, use a plant-based Greek yogurt, such as Kite Hill’s plain almond yogurt, to replace the regular yogurt. This will maintain the creamy texture and tangy flavor without the dairy.

4. Can I make Greek Chicken Bowls low-carb?

Yes, you can easily make this recipe low-carb by replacing the rice or quinoa with cauliflower rice. Simply sauté or steam the cauliflower rice for a few minutes until tender and use it as the base for your bowl. You can also omit the rice entirely and create a salad-style bowl with just the chicken, tzatziki, and veggies.

Greek Chicken Bowls With Tzatziki

Name: Greek Chicken Bowls With Tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 small chicken breasts (about 1 1/4 pounds); 1/4 cup olive oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon garlic powder; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 2 cups cooked rice or quinoa; 2 cups halved grape or cherry tomatoes; 2 cups diced cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; 1/2 cup feta cheese; 1 cup plain Greek yogurt; 1/2 cup grated cucumber; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1/4 teaspoon salt (or to taste); 1 tablespoon fresh chopped dill

Description

Greek Chicken Bowls with Tzatziki are a fresh, healthy, and flavorful Mediterranean-inspired dish. This easy-to-make meal features marinated chicken, a creamy tzatziki sauce, and fresh veggies all served over rice or quinoa. Perfect for meal prep or a satisfying dinner, it’s customizable and can be made dairy-free or low-carb if desired.

Ingredients

Scale

4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 cups cooked rice or quinoa
2 cups halved grape or cherry tomatoes
2 cups diced cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup feta cheese
1 cup plain Greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt (or to taste)
1 tablespoon fresh chopped dill

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Instructions

Prepare the chicken marinade by whisking together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl.
Pound the chicken breasts to about 1/2 inch thick and add them to the marinade. Let the chicken marinate for at least 30 minutes or up to a few hours.
While the chicken marinates, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Set aside.
Cook the rice or quinoa according to package instructions. Optionally, cook in chicken broth and add lemon juice, salt, and fresh herbs for extra flavor.
Once the chicken is done marinating, preheat your air fryer to 380°F (190°C). Air fry the chicken for 7 minutes on one side, then flip and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F (74°C). If using a skillet, heat oil or butter over medium-low heat and cook the chicken for 7-8 minutes on each side until golden and fully cooked.
Let the chicken rest for 5 minutes, then slice it into strips.
Assemble the bowls by layering rice or quinoa, cucumbers, tomatoes, red onion, lettuce, and sliced chicken. Drizzle with tzatziki sauce and add extra olive oil or lemon juice if desired. Optionally, add feta cheese on top.

Notes

Marinate the chicken for at least 30 minutes, or up to several hours, for the best flavor.
If you prefer grilled chicken, cook it over medium heat for 7-8 minutes on each side or until it reaches 165°F (74°C).
This recipe is great for meal prep. Store all ingredients separately in the fridge for up to 3 days.
For a low-carb version, replace rice or quinoa with cauliflower rice.
To make it dairy-free, omit the feta and use plant-based Greek yogurt for the tzatziki sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilled/Skillet/Air Fried
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 603
Sugar: 11g
Sodium: 759mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 40g
Cholesterol: 115mg