Ingredients
- 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
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice (for tzatziki)
- 1 tablespoon olive oil (for tzatziki)
- 1 teaspoon minced garlic (for tzatziki)
- 1/4 teaspoon salt (for tzatziki)
- 1 tablespoon fresh chopped dill
Instructions
- Whisk together all marinade ingredients. Pound chicken to even thickness and marinate for at least 30 minutes.
- Mix all tzatziki ingredients in a bowl and refrigerate until ready to serve.
- Cook rice or quinoa according to package instructions. Chop vegetables.
- Preheat air fryer to 380°F (or use skillet). Cook chicken for 7 minutes, flip, then cook 3–4 more minutes or until internal temp reaches 165°F.
- Let chicken rest for a few minutes, then slice.
- Assemble bowls with rice or quinoa, lettuce, tomatoes, cucumber, red onion, feta, sliced chicken, and a dollop of tzatziki on top.
Notes
- Swap rice for quinoa, couscous, or cauliflower rice for variation.
- Add olives, bell peppers, or roasted chickpeas for extra flavor.
- Use shrimp or chickpeas for a different protein option.
- Marinate chicken longer (up to 4 hours) for deeper flavor.
- Store components separately for meal prep freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fryer or Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
