Healthy Greek Chicken Bowls Bliss: A Burst of Fresh Flavor to Brighten Your Day!
Make these Healthy Greek Chicken Bowls: tender marinated chicken, crisp veggies, and creamy tzatziki over rice. Easy, wholesome, and oh-so-tasty!
Ingredients
Here’s everything I use, measured out with love:
- For the Chicken:
- 1 ¼ lb small chicken breasts (4)
- ¼ cup olive oil
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 ½ tsp dried oregano
- 1 tbsp lemon zest
- 1 ½ tsp dried basil
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- ¼ tsp black pepper
- Bowl Filling:
- 4 cups romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, diced
- 2 cups white rice, cooked
- 1 cup red onion, thinly sliced
- ½ cup feta (optional)
- Tzatziki Sauce:
- 1 cup plain Greek yogurt (or low-fat sour cream)
- ½ cup cucumber, grated
- 1 tbsp fresh dill, finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp minced garlic
- ¼ tsp salt (to taste)
I line it all up on my counter, and it’s like a Greek picnic waiting to happen. This makes 4 vibrant bowls—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to fresh bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing cucumbers mid-prep, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Whip Up the Marinade
Let’s get zesty—grab a bowl and whisk ¼ cup olive oil, 2 tbsp honey, 2 tbsp lemon juice, 1 ½ tsp dried oregano, 1 tbsp lemon zest, 1 ½ tsp dried basil, 1 tsp salt, 1 tsp garlic powder, ½ tsp red pepper flakes if you like heat, and ¼ tsp black pepper (I love that citrusy hum!). Mix ‘til it’s smooth—taste a drop if you dare (my kitchen’s buzzing with Greek vibes!). It’s the flavor bath—pure sunshine in a bowl!
Step 2: Marinate the Chicken
Pound 1 ¼ lb (4 small) chicken breasts to ½ inch thick—tenderize with glee (I grin at that evenness!). Pop them in a shallow bowl or ziplock with the marinade—coat ‘em well (my heart races with anticipation!). Let them soak 30 minutes—or a few hours if you’ve got time (my fridge’s humming!). It’s the secret to juicy—pure marinated magic!
Step 3: Make the Tzatziki
In a small bowl, mix 1 cup plain Greek yogurt, ½ cup grated cucumber, 1 tbsp chopped fresh dill, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, and ¼ tsp salt—stir ‘til creamy (I love that cool tang!). Taste and tweak—set aside (my spoon’s ready for a sneak!). It’s the creamy crown—pure Greek delight!
Step 4: Prep the Fillings
Cook 2 cups white rice—keep it fluffy (I love that steam!). Shred 4 cups romaine lettuce, halve 2 cups cherry tomatoes, dice 2 cups cucumber, slice 1 cup red onion thin—pile ‘em up (my kitchen’s a veggie rainbow!). It’s the fresh base—pure crunch waiting!
Step 5: Cook the Chicken
For air fryer: set to 380°F—cook chicken 7 minutes, flip, then 3-4 more ‘til 165°F inside (I love that sizzle hum!). For skillet: heat oil or butter on medium-low—fry 7-8 minutes per side ‘til golden and 165°F (my kitchen smells like Greece!). Rest 5 minutes—slice it up (my heart’s racing for the bowl!).
Step 6: Assemble the Bowls
Layer ½ cup rice in each bowl—pile on lettuce, tomatoes, cucumber, onion (I feel like an artist!). Top with sliced chicken, a dollop of tzatziki—drizzle olive oil and lemon juice or lemon tahini if you’re fancy (that first bite’s pure bliss, and you made it happen!). Sprinkle feta if you like—dig in (my table’s a feast!).