Ingredients:
Chicken
- 4 small chicken breasts about 1 1/4 pounds
- ¼ cup olive oil
- 1 tabespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ 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
- ½ cup feta
Tzatziki
- 1 cup plain greek yogurt
- ½ cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt or to taste
- 1 tablespoon fresh chopped dill
Instructions:
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Whisk together all ingredients for the chicken marinade.
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Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
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Let marinate for at least 30 minutes, or up to a few hours.
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Meanwhile, combine all ingredients for the tzatziki and set aside.
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Prep the rice and veggies. A greek bowl will traditionally have olives, but you can leave them out if you don’t prefer olives. Feel free to add some pitted olives to each bowl as well!
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Once the chicken is done marinating, preheat your air fryer to 380 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 Fahrenheit.
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If you do not have an air fryer, heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit.
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Let the chicken rest for 5 minutes away from the heat, then slice.
Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. Drizzle on some olive oil and lemon juice as well! Also delicious with a drizzle of lemon tahini dressing. Enjoy!
