Greek Bowl with Air-Fried Greek Yogurt Chicken

An easy, healthy dinner that’s been on repeat for years in my house!

Greek Bowl with Air-Fried Greek Yogurt Chicken FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work perfectly and will be just as flavorful.

What if I don’t have an air fryer?

You can bake the chicken and peppers in the oven at 400°F until cooked through and slightly blistered.

Can I make this ahead of time?

Yes, you can prepare the components ahead and assemble the bowls when ready to serve.

Can I substitute feta cheese?

You can use goat cheese or leave it out if you prefer.

How do I store leftovers?

Store each component separately in airtight containers in the fridge for up to 3 days.

Greek Bowl with Air-Fried Greek Yogurt Chicken

An easy, healthy dinner that’s been on repeat for years in my house!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast or thighs
• 1/2 cup Greek yogurt
• 2 clove garlic minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• tsp black pepper
• tsp garlic powder
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/4 red onion thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice or red wine vinegar
• 1/2 tsp oregano
• salt
• pepper
• 1 cup dry basmati or jasmine rice
• 1/2 cup hummus
• 1/2 cup roasted red peppers sliced
• 1/3 cup feta cheese crumbled
• 1 tbsp fresh dill chopped
• 1/4 cup pepperoncini
• 2 pita bread

Method

 

Prepare the Chicken

1. Marinate chicken with Greek yogurt, garlic, lemon, olive oil, oregano, salt, and pepper. Let sit for 30 minutes or overnight.
2. Air fry the chicken at 380°F for 12–15 minutes, flipping halfway, until golden and cooked through. Rest, then slice.

Prepare the Roasted Red Peppers

1. Air fry red peppers at 380°F for 6–8 minutes until slightly blistered.

Cook the Rice

1. Cook rice according to package directions. Fluff and season with salt.

Make the Salad

1. Toss cherry tomatoes, cucumber, red onion, olive oil, lemon juice or red wine vinegar, oregano, salt, and pepper together in a bowl.

Assemble the Bowl

1. Layer hummus, rice, sliced chicken, tomato cucumber salad, roasted peppers, feta, dill, and pepperoncini in a bowl. Serve with warm pita bread.

Notes

• Marinate the chicken overnight for deeper flavor.
• Use red wine vinegar instead of lemon juice for a tangier salad dressing.
• Warm the pita bread in the oven or on a stovetop for extra softness.