Greek Chicken Grain Bowls Recipe

A Greek Chicken Grain Bowl with sliced grilled chicken, bulgur, cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, tzatziki, bulgur wheat, and a lemon wedge.

5 from 1 vote

Juicy lemon oregano chicken breasts over fluffy bulgur with cherry tomatoes, kalamata olives, cucumber, red onion, tzatziki, and feta. Great for meal prep.

Prep Time5

Cook Time19

Marinate time30

Total Time54

Course: Main Course

Cuisine: American

Keyword: air fryer chicken breasts ninja

Servings: Servings

Calories: 514kcal

Author: Bethany Galloway

Ingredients

For the chicken

4 chicken breasts
½ lemon juiced
3 tablespoons olive oil
½ tablespoon dried oregano
3 cloves garlic
¾ teaspoon salt
½ teaspoon ground black pepper

For the grain bowl

1 cup dry bulgur medium or coarse
1½ cups water or stock
½ teaspoon salt to taste
1 cup cherry tomatoes halved
½ cup kalamata olives pitted
½ red onion thinly sliced
½ english cucumber diced
8 tablespoons tzatziki
4 ounces feta drained and crumbled
drizzle of extra virgin olive oil
squeeze of fresh lemon

Instructions

For the chicken

In a medium sized mixing bowl (that can hold the chicken while it marinates) add the lemon, olive oil, oregano, garlic, salt and ground black pepper. Mix well.
4 chicken breasts, ½ lemon, 3 tablespoons olive oil, ½ tablespoon dried oregano, 3 cloves garlic, ¾ teaspoon salt, ½ teaspoon ground black pepper
Add the chicken and mix until each breast is coated.
Cover and allow it to sit on the counter for 30 minutes, or in the fridge for 2 hours.
When you're ready to cook, place the chicken breasts in the air fryer in a single layer, or in a greased baking dish.
In the air fryer, cook at 400°F/200°C for 19 minutes, flipping them halfway through.
For baking, bake at 450℉/230℃ for 18-22 minutes.
Check the chicken is cooked by inserting an instant-read thermometer in the thickest part. When it reads 165°F/74°C, its ready.
Rest for 5 minutes before slicing.

For the bulgur

While the chicken cooks, bring 1½ cups of water and salt to boil in a medium sized pot.
1½ cups water, ½ teaspoon salt
Stir in the bulgur and bring it back to a boil.
1 cup dry bulgur
Reduce the heat to a simmer and cook for 12 minutes, until the water has fully absorbed.
Cover the pot with a lid or tea towel, and allow it to sit for 10 minutes before fluffing it and adding it to your bowl.

Assemble the grain bowl

Assemble the 4 grain bowls by dividing the bulgur between the bowls. Next, add the cherry tomatoes, Kalamata olives, cucumber, and red onion.
1 cup cherry tomatoes, ½ cup kalamata olives, ½ red onion, ½ english cucumber
Add the sliced chicken, and then two tablespoon of tzatziki in each bowl, followed bu the crumbled feta.
8 tablespoons tzatziki, 4 ounces feta
Finally, drizzle a little olive oil and squeeze some fresh lemon juice over the bowl, and enjoy!
drizzle of extra virgin olive oil, squeeze of fresh lemon

Notes

Tips for juicy chicken every time:

Pat breasts completely dry before marinating
Marinate full 30 minutes
Cook to exactly 165°F internal temperature
Rest 5 full minutes before slicing
Don’t crowd the air fryer or pan

Nutrition