This Greek bowl with air-fried Greek yogurt chicken is an easy, healthy dinner that has been on repeat in my house for years. Juicy yogurt-marinated chicken cooks in the air fryer, then gets piled over fluffy rice with hummus, a quick tomato cucumber salad, roasted red peppers, feta, dill and pepperoncini. This Greek chicken bowl is fresh, filling and so easy to customize.

Serve it with warm pita and everyone can build their own bowl. For another Mediterranean favorite, try my Greek Turkey Meatballs with Cucumber Feta Tomato Salad and Greek Rice.

Why You’ll Love This Greek Chicken Bowl

Juicy air fryer chicken thanks to a Greek yogurt marinade.
Healthy and filling with protein, veggies and grains.
Build-your-own bowls that everyone loves.
Meal prep friendly for easy lunches.

Ingredients for a Greek Chicken Bowl

The Greek Yogurt Chicken

Chicken breasts or thighs, Greek yogurt, garlic, lemon juice, olive oil, dried oregano, salt, black pepper and garlic powder.

The Tomato Cucumber Salad

Cherry tomatoes, cucumber, red onion, olive oil, lemon juice or red wine vinegar, oregano, salt and pepper.

The Bowl

Basmati or jasmine rice, hummus, roasted red peppers, crumbled feta, fresh dill, pepperoncini and warm pita bread.

Dietary note: These Greek chicken bowls are gluten free if you skip the pita or use a gluten-free one. For dairy free, use a dairy-free yogurt in the marinade and skip the feta.

How to Make Greek Chicken Bowls

Step 1: Marinate the chicken

Mix the chicken with the Greek yogurt, garlic, lemon juice, olive oil, oregano, salt, pepper and garlic powder. Let it sit for 30 minutes or overnight.

Step 2: Air fry the chicken

Air fry at 380°F for 12 to 15 minutes, flipping halfway, until golden and cooked through. Rest, then slice.

Step 3: Roast the peppers

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

Step 4: Cook the rice

Cook the rice according to the package directions, then fluff and season with salt.

Step 5: Make the salad

Toss the tomatoes, cucumber, red onion, olive oil, lemon juice or vinegar, oregano, salt and pepper.

Step 6: Build the bowls

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

Carly’s Expert Tips

Marinate overnight for the most tender, flavorful chicken.
Use red wine vinegar in the salad for a tangier bite.
Warm the pita in the oven or on the stovetop for extra softness.
Let the chicken rest for 5 minutes so it stays juicy when sliced.

Make It Your Own

Shrimp: Swap in shrimp and air fry for 6 to 8 minutes.
Low carb: Use cauliflower rice or extra greens.
Tzatziki: Add a big spoonful of tzatziki.
Olives: Top with kalamata olives.

Make-Ahead and Meal Prep: Marinate the chicken and cook the rice up to 2 days ahead. Store the chicken, rice, salad and toppings separately and build bowls all week; they keep up to 4 days.

What to Serve With Greek Chicken Bowls

These bowls are a full meal with warm pita, but extra hummus, tzatziki and a Watermelon Cucumber Feta Salad with Honey-Lime Vinaigrette are great additions.

Storing and Reheating

Store each component separately in airtight containers in the fridge for up to 4 days.

Reheat the chicken and rice, then add the cold salad and toppings.

What People Ask About Greek Chicken Bowl

Can I use chicken thighs in Greek chicken bowls?

Yes. Thighs work perfectly and stay extra juicy.

What if I don’t have an air fryer?

Bake the chicken and peppers at 400°F until cooked through and lightly charred.

How long should I marinate Greek yogurt chicken?

At least 30 minutes, or overnight for the best flavor.

Are Greek chicken bowls good for meal prep?

Yes. Store the parts separately and assemble when ready to eat.