Healthy Greek Chicken Bowls (Print-Friendly Format)
Lemon-herb chicken, crisp veggies, rice, and tangy tzatziki combine for a delicious Greek-inspired meal.
# Required Ingredients:
→ Chicken Marinade
01 -
570 g chicken breasts (about 4 small fillets)
02 -
60 ml olive oil
03 -
30 ml honey
04 -
30 ml lemon juice
05 -
1.5 teaspoons dried oregano
06 -
1 tablespoon lemon zest
07 -
1.5 teaspoons dried basil
08 -
1 teaspoon salt
09 -
1 teaspoon garlic powder
10 -
0.5 teaspoon red pepper flakes
11 -
0.25 teaspoon black pepper
→ Bowl Filling
12 -
4 cups (approx. 280 g) romaine lettuce, shredded
13 -
2 cups (about 300 g) cherry tomatoes, halved
14 -
2 cups (about 260 g) cucumber, diced
15 -
2 cups (340 g) white rice, cooked
16 -
1 cup (about 110 g) red onion, thinly sliced
17 -
0.5 cup (75 g) feta cheese, crumbled (optional)
→ Tzatziki Sauce
18 -
240 g plain Greek yogurt or low fat sour cream
19 -
60 g cucumber, grated
20 -
1 tablespoon fresh dill, finely chopped
21 -
1 tablespoon olive oil
22 -
1 tablespoon lemon juice
23 -
1 teaspoon minced garlic
24 -
0.25 teaspoon salt
# How to Make It:
01 -
Whisk olive oil, honey, lemon juice, oregano, lemon zest, basil, salt, garlic powder, red pepper flakes, and black pepper in a bowl until well combined.
02 -
Pound the chicken breasts to a thickness of 1.2 cm. Place them in a shallow dish or ziplock bag and coat thoroughly with the marinade. Refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor infusion.
03 -
In a separate bowl, combine Greek yogurt, grated cucumber, fresh dill, olive oil, lemon juice, minced garlic, and salt. Mix until smooth. Chill until serving.
04 -
Cook white rice according to package instructions. Shred romaine lettuce, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Set aside.
05 -
Preheat the air fryer to 193°C. Arrange the marinated chicken breasts in a single layer and cook for 7 minutes. Flip, then cook for an additional 3–4 minutes, or until the internal temperature reaches 74°C.
06 -
If not using an air fryer, heat a skillet over medium-low heat with a small amount of oil. Fry chicken for 7–8 minutes on one side, then flip and continue cooking until golden and the internal temperature is 74°C.
07 -
After cooking, allow the chicken to rest for 5 minutes to retain moisture, then slice thinly.
08 -
Layer cooked rice in bowls, top with lettuce, cherry tomatoes, cucumber, red onion, and feta if using. Arrange sliced chicken on top and garnish generously with tzatziki. Finish with a drizzle of olive oil and lemon juice if desired.
# Additional Information:
01 -
For extra depth, marinate the chicken overnight. For a lighter version, omit feta or use low-fat yogurt in the sauce.