Ingredients
Scale
- 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 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 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 (optional)
- 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
Instructions
- In a mixing bowl, whisk together marinade ingredients: olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes.
- Pound chicken breasts to 1/2 inch thickness and marinate in the mixture for at least 30 minutes.
- While marinating, prepare tzatziki by combining Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill in a bowl; refrigerate.
- Cook rice or quinoa as per package instructions while chopping cucumbers and halving tomatoes.
- Preheat an air fryer to 380°F and cook the marinated chicken for about 10-12 minutes until fully cooked. Alternatively, pan-sear in a skillet until golden brown.
- Let chicken rest before slicing it thinly and assembling bowls with rice or quinoa at the base topped with veggies and tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg