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