Greek Chicken Bowls

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 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
• 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

1. 1 Whisk together all ingredients for the chicken marinade.
2. 2 Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
3. 3 Let marinate for at least 30 minutes, or up to a few hours.
4. 4 Meanwhile, combine all ingredients for the tzatziki and set aside.
5. 5 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!
6. 6 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.
7. 7 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.
8. 8 Let the chicken rest for 5 minutes away from the heat, then slice.
9. 9 Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. I like to drizzle on some olive oil and lemon juice as well! Also delicious with a drizzle of my lemon tahini dressing. Enjoy!

NUTRITION

Calories: 603 kcalkcal | Carbohydrates: 38 gg | Protein: 40 gg | Fat: 27 gg | Fiber: 2 gg | Sugar: 11 gg