Air Fryer Greek Chicken + Potato Bowl
This Greek-inspired bowl hits all the right notes — creamy tzatziki, crispy potatoes, tender chicken, and fresh cucumber salsa. It’s balanced, satisfying, and perfect for a quick lunch or dinner!
Creator: Leslie Stokes
If you’re looking for a quick, flavorful, and balanced meal that comes together in under 30 minutes, this Air Fryer Greek Chicken + Potato Bowl is a game-changer. It’s loaded with protein, crispy seasoned potatoes, and fresh Mediterranean flavors — the kind of meal that tastes like you put in way more effort than you actually did. Perfect for busy weeknights or meal prep, this bowl will quickly become a family favorite.
Why You’ll Love It
This bowl has the perfect mix of textures and flavors — creamy tzatziki, crispy potatoes, juicy marinated chicken, and a refreshing cucumber salsa. The Greek yogurt marinade keeps the chicken tender and flavorful while adding a boost of protein. Plus, the air fryer makes cooking everything quick and easy without sacrificing that crispy, golden texture.
The best part? It’s completely customizable. Swap the chicken for shrimp or tofu, use sweet potatoes instead of Yukon golds, or throw in some extra veggies like bell peppers or zucchini. You can also adjust the seasoning to your taste — a little more garlic or a touch of spice with red pepper flakes never hurts!
Tips for Success
Marinate for Maximum Flavor: While 30 minutes works well, if you have time to let the chicken sit in the marinade for a few hours (or even overnight), it will absorb even more flavor.
Get Those Potatoes Crispy: Don’t overcrowd the air fryer basket — giving the potatoes space helps them crisp up better.
Squeeze the Cucumber: Removing excess moisture from the cucumber when making the tzatziki keeps it from getting watery.
Double Up: Make extra chicken and potatoes so you have leftovers for quick lunches or another dinner during the week.
Make It Your Own
Switch Up the Protein: Try this with shrimp, salmon, or even chickpeas for a plant-based option.
Add More Greens: Toss in some arugula, spinach, or romaine for extra crunch and nutrients.
Try Different Sauces: A drizzle of hummus or tahini can add a fun twist
• Go Low-Carb: Skip the potatoes and double up on the cucumber salsa or add cauliflower rice instead.
Meal Prep & Storage Tips
• Make Ahead: You can marinate the chicken up to 24 hours in advance. I usually do 30 mins!
• Store: Store the chicken, potatoes, and tzatziki separately in airtight containers in the fridge for up to 4 days. The cucumber salsa is best eaten fresh but will keep for up to 2 days.
• Reheat: Reheat the chicken and potatoes in the air fryer at 350°F for 3–5 minutes to maintain their crispiness.
• Freezing: While the tzatziki and cucumber salsa don’t freeze well, the chicken and potatoes can be frozen for up to 2 months. Let them thaw in the fridge before reheating in the air fryer.
Air Fryer Greek Chicken + Potato Bowl
This Greek-inspired bowl hits all the right notes — creamy tzatziki, crispy potatoes, tender chicken, and fresh cucumber salsa. It’s balanced, satisfying, and perfect for a quick lunch or dinner!
Equipment
- Air Fryer
Ingredients
For the Greek Chicken Marinade
- 3 thinly sliced chicken breasts fajita style
- ½ cup Greek yogurt
- Zest and juice of 1 lemon
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- Salt and pepper to taste
For the Air Fryer Potatoes
- 4 Yukon gold potatoes cut into wedges
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp dried parsley
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For the Tzatziki Sauce
- ¾ cup shredded cucumber squeeze out excess moisture
- 1 cup Greek yogurt
- 1 ½ tbsp chopped fresh dill
- 1 tbsp olive oil
- 1 tsp minced garlic
- 3 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
For the Cucumber Salsa
- 1 cup finely chopped cucumber
- 1 cup sliced cherry tomatoes
- 1 tbsp chopped fresh parsley
- Juice of ½ lemon
- 1 tsp olive oil
- Salt and pepper to taste
Toppings
- ¼ cup crumbled feta cheese
Let's Make It
- In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, garlic, paprika, cumin, coriander, salt, and pepper.
- Add the sliced chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 12 hours for deeper flavor).
- In a large bowl, toss the potato wedges with garlic powder, onion powder, parsley, paprika, salt, pepper, and olive oil.
- Preheat the air fryer to 400°F.
- Arrange the potatoes in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking halfway through, until golden and crispy.
- After removing the potatoes, place the marinated chicken in the air fryer basket.
- Cook at 400°F for 6–8 minutes, shaking or flipping halfway through, until cooked through (internal temp should reach 165°F).
- Combine the shredded cucumber, Greek yogurt, dill, olive oil, garlic, lemon juice, and lemon zest in a bowl.
- Season with salt and pepper to taste.
- Combine the chopped cucumber, cherry tomatoes, parsley, lemon juice, olive oil, salt, and pepper in a small bowl.
- Toss gently to combine.
- Assemble the Bowls
- Start with a layer of tzatziki at the bottom of each bowl.
- Add the crispy potatoes and Greek chicken.
- Top with the cucumber salsa and crumbled feta cheese.
Nutrition Facts
Each bowl (including chicken, potatoes, tzatziki, cucumber salsa, and feta):
• Calories: ~433
• Protein: ~43g
• Carbs: ~30g
• Fat: ~13g
