Airfryer Greek Chicken Bowl

Ingredients

• 1.5 lb Chicken Breast (boneless skinless, cut into bite‑size pieces)
• 1 cup Greek Yogurt (plain, full‑fat; used for marinating)
• 3 cloves Garlic (minced)
• 1 tsp Dried Oregano
• 1 tsp Paprika (smoked optional)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Dill (chopped)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for cooking chicken and potatoes)
• 1 lb Baby Potatoes (halved or quartered)
• 100 g Feta Cheese (crumbled)
• 1 medium Cucumber (diced for salad)
• 1 cup Cherry Tomatoes (halved)
• 0.25 small Red Onion (thinly sliced)
• 0.25 cup Kalamata Olives (pitted, sliced)
• 2 tbsp Olive Oil (extra virgin for salad dressing)
• 1 tbsp Red Wine Vinegar
• 1 cup Greek Yogurt (for tzatziki)
• 0.5 medium Cucumber (grated, excess water squeezed out)
• 1 clove Garlic (minced for tzatziki)
• 1 tbsp Lemon Juice (fresh for tzatziki)
• 1 tbsp Fresh Dill (chopped for tzatziki)
• 1 pinch Salt
• 4 pieces Pita Bread (warmed before serving)
• 1 cup Hummus (store‑bought or homemade)

Instructions

1. Make the Yogurt Marinade

   In a mixing bowl whisk together Greek yogurt, minced garlic, dried oregano, paprika, lemon juice, chopped dill, salt, pepper, and 1 tbsp olive oil. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 2 hours.

   Time: PT10M

2. Prepare Tzatziki Sauce

   Combine 1 cup Greek yogurt, grated cucumber (squeezed dry), minced garlic, lemon juice, chopped dill, and a pinch of salt in a small bowl. Mix well and refrigerate until serving.

   Time: PT5M

3. Assemble Greek Salad

   Dice the cucumber, halve the cherry tomatoes, thinly slice red onion, and slice olives. In a salad bowl combine vegetables with crumbled feta, drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss gently.

   Time: PT10M

4. Prep Crispy Potatoes

   Wash and halve the baby potatoes. Toss them on a baking sheet with 1 tbsp olive oil, salt, pepper, and optional rosemary.

   Time: PT5M

5. Roast Potatoes

   Preheat the oven to 200°C (392°F). Roast the potatoes for 25 minutes, turning halfway through, until golden and crisp.

   Time: PT25M

   Temperature: 200°C

6. Cook the Marinated Chicken

   Heat a skillet over medium‑high heat, add a drizzle of olive oil, and place the chicken pieces (letting excess yogurt drip off). Cook 7 minutes per side, or until the internal temperature reaches 75°C (165°F) and the exterior is golden.

   Time: PT14M

7. Assemble the Bowls

   Divide the cooked chicken, roasted potatoes, and Greek salad among four bowls. Add a generous dollop of tzatziki, a piece of warmed pita bread, and a side of hummus.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

45g

Fat

22g

Fiber

6g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Greek Yogurt: Strained Regular Yogurt, Labneh
• Instead of Garlic: Garlic Powder (1 tsp)
• Instead of Dried Oregano: Fresh Oregano (1 tbsp)
• Instead of Paprika: Chili Powder
• Instead of Lemon Juice: Bottled Lemon Juice
• Instead of Fresh Dill: Dried Dill (1 tsp)
• Instead of Black Pepper: White Pepper
• Instead of Olive Oil: Vegetable Oil
• Instead of Baby Potatoes: Regular Potatoes
• Instead of Feta Cheese: Goat Cheese
• Instead of Cucumber: Zucchini
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Red Onion: Shallots
• Instead of Kalamata Olives: Black Olives
• Instead of Olive Oil: Any Light Oil
• Instead of Red Wine Vinegar: Lemon Juice
• Instead of Greek Yogurt: Strained Regular Yogurt
• Instead of Cucumber: Zucchini
• Instead of Garlic: Garlic Powder (½ tsp)
• Instead of Lemon Juice: Bottled Lemon Juice
• Instead of Fresh Dill: Dried Dill (½ tsp)
• Instead of Pita Bread: Flatbread, Naan
• Instead of Hummus: Baba Ganoush

Equipment Needed

• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Grater (optional)
• Baking Sheet
• Oven
• Skillet
• Tongs
• Serving Bowls

Critical Steps — Do Not Skip

• Marinating the chicken for at least 2 hours to develop flavor and tenderness.
• Roasting potatoes at a high temperature to achieve crispness.
• Cooking chicken until it reaches a safe internal temperature without overcooking.

Chef Tips from the Video

• Use full‑fat Greek yogurt for both the marinade and tzatziki to keep the sauce creamy.
• Season the chicken and potatoes generously; the yogurt base helps the spices adhere.
• Let the cooked chicken rest briefly; this keeps it juicy when sliced.

Troubleshooting

Storage

Refrigerator: Store chicken, salad, and tzatziki in separate airtight containers for up to 3 days.

Freezer: Freeze cooked chicken and roasted potatoes in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the tzatziki and Greek salad a day ahead; keep them refrigerated.
• Roast potatoes ahead of time and reheat in a hot oven for 5 minutes before serving.

Frequently Asked Questions