Description
Delicious and nutritious Greek-inspired chicken bowls with fresh veggies, rice, and tangy tzatziki sauce.
Ingredients
- 1 1/4 lb small chicken breasts (4 pieces)
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dried oregano
- 1 tablespoon lemon zest
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 4 cups shredded romaine lettuce
- 2 cups cherry tomatoes, halved
- 2 cups diced cucumber
- 2 cups cooked white rice
- 1 cup thinly sliced red onion
- 1/2 cup feta cheese (optional)
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon salt (to taste)
Instructions
- Whisk together all ingredients for the chicken marinade in a bowl.
- Pound the chicken to about 1/2 inch thick. Add the chicken to a shallow bowl or ziplock bag with the marinade.
- Let the chicken marinate for at least 30 minutes or up to a few hours.
- Combine all the ingredients for the tzatziki sauce in a separate bowl. Set aside.
- Prepare the rice and chop the veggies while the chicken marinates.
- Preheat your air fryer to 380°F (190°C).
- Cook the chicken for about 7 minutes on one side. Then flip and cook for another 3-4 minutes, or until it reaches an internal temperature of 165°F (75°C).
- If using a skillet method, heat oil or butter over medium-low heat. Cook the chicken for 7-8 minutes on one side and flip, cooking until golden brown and the internal temperature hits 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
- Assemble your bowls, starting with a layer of rice, add the shredded veggies on top, and finish with sliced chicken and tzatziki sauce.
Notes
For best flavor, consider marinating chicken overnight. Adjust tzatziki ingredients to personal taste.
