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Greek Chicken Bowls with Lemon Dill Yogurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 73 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Greek
  • Diet: Low Fat

Description

This Greek Chicken Bowls recipe combines juicy marinated chicken breasts with fresh Mediterranean flavors including tangy feta, crisp vegetables, and a creamy cucumber dill sauce. Perfect for a healthy, vibrant dinner that’s both satisfying and easy to prepare, the chicken can be cooked quickly using an air fryer or stovetop skillet for golden results.

Ingredients

Chicken Marinade

  • 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 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Salad and Bowls

  • 2 cups cooked rice or quinoa
  • 2 cups halved grape or cherry tomatoes
  • 2 cups diced or chopped cucumber
  • 4 cups shredded romaine lettuce
  • 1 cup sliced red onion
  • 1/2 cup feta cheese

Creamy Cucumber Dill Sauce

  • 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

Instructions

  1. Prepare the Marinade: In a bowl, combine olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes to create a flavorful marinade for the chicken.
  2. Marinate the Chicken: Add the chicken breasts to the marinade, coating them thoroughly. Let the chicken marinate for at least 30 minutes, or up to a few hours in the refrigerator to absorb the flavors.
  3. Make the Cucumber Dill Sauce: In a separate bowl, mix plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill until well combined to create a refreshing sauce.
  4. Assemble the Bowls: Arrange cooked rice or quinoa as the base in serving bowls. Top with halved grape tomatoes, diced cucumber, shredded romaine lettuce, sliced red onion, and crumbled feta cheese.
  5. Cook the Chicken: Preheat the air fryer to 380°F (193°C). Air fry the marinated chicken breasts for 7 minutes on one side, then flip and cook for an additional 3-4 minutes until golden and cooked through with an internal temperature of 165°F (74°C). Alternatively, cook the chicken in a skillet over medium heat until golden on both sides and fully cooked.
  6. Serve: Slice the cooked chicken breasts and place over the assembled bowls. Drizzle with the cucumber dill sauce. Optionally, add olives, extra olive oil, lemon juice, or a tahini dressing to enhance flavor. Enjoy your healthy Greek Chicken Bowls!

Notes

  • Marinate the chicken for longer if possible to enhance flavor and tenderness.
  • You can substitute cooked rice with quinoa for a protein boost.
  • Fresh dill is preferred in the sauce for authentic flavor, but dried dill can be used in a pinch.
  • If you don’t have an air fryer, stovetop skillet cooking works well—just ensure the chicken reaches 165°F internally.
  • Add olives or tahini dressing as optional toppings for variety.

Find it online: https://slsrecipes.com/greek-chicken-bowls-with-lemon-dill-yogurt-sauce-recipe/