Ingredients
Scale
- 1 1/4 lb small chicken breasts, 4
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 ½ teaspoons dried oregano
- 1 tablespoon lemon zest
- 1 ½ teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon black pepper
- 4 cups romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, diced
- 2 cups white rice, cooked
- 1 cup red onion, thinly sliced
- ½ cup feta, optional
- 1 cup plain Greek yogurt or low-fat sour cream
- ½ cup cucumber, grated
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- ¼ teaspoon salt, to taste
Instructions
- Whisk together all ingredients for the chicken marinade.
- Pound the chicken to ½ inch thick and marinate in a shallow bowl or ziplock bag for at least 30 minutes.
- Combine all ingredients for the tzatziki and set aside.
- Prep rice and veggies.
- Cook chicken in an air fryer at 380°F for 7 minutes on one side, then 3–4 minutes on the other until internal temperature reaches 165°F. Alternatively, cook in a skillet over medium-low heat until golden and cooked through.
- Let chicken rest for 5 minutes before slicing.
- Assemble bowls with rice, veggies, sliced chicken, and tzatziki. Finish with a drizzle of olive oil and lemon juice or lemon tahini dressing.
Notes
- Marinate chicken for up to a few hours for more flavor.
- Optional feta adds extra creaminess and saltiness.
- Can substitute lemon tahini dressing for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Fry / Skillet
- Cuisine: Greek