Ingredients:
Chicken:
4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
Bowl:
2 cups cooked rice or quinoa
2 cups halved grape or cherry tomatoes
2 cups diced or chopped cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup feta
Tzatziki:
1 cup plain Greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt (or to taste)
1 tablespoon fresh chopped dill
Directions:
Whisk together all ingredients for the chicken marinade.
Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade. Let marinate for at
least 30 minutes, or up to a few hours.
Meanwhile, combine all ingredients for the tzatziki and set aside.
Prep the rice and veggies. A Greek bowl will traditionally have olives, but I’m not a big fan so I left them out. Feel free to add
some pitted olives to each bowl as well!
Once the chicken is done marinating, preheat your air fryer to 380°F and air fry on one side for 7 minutes, then flip and cook
for 3-4 more minutes or until the internal temperature reaches 165°F.
If you do not have an air fryer, heat a skillet with oil or butter over medium/low heat and fry on one side for 7-8 minutes,
then flip and fry on the other side until golden and the temperature reaches 165°F.
Let the chicken rest for 5 minutes away from the heat, then slice.
Assemble your bowls with the rice, veggies, sliced chicken, and tzatziki. I like to drizzle on some olive oil and lemon juice as
well! Also delicious with a drizzle of lemon tahini dressing. Enjoy!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Marinate Time: 1 hour
Total Time: 1 hour 40 minutes
Calories: 603 kcal
Servings: 4 servings