Ingredients
– 4 small chicken breasts (about 1 1/4 pounds)
– ¼ cup olive oil
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– 2 tablespoons honey
– 1 teaspoon garlic powder
– 1 ½ teaspoons dried oregano
– 1 ½ teaspoons dried basil
– 1 teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon paprika
– 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
– ½ cup feta cheese
– 1 cup plain Greek yogurt
– ½ cup grated cucumber
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– ¼ teaspoon salt or to taste
– 1 tablespoon fresh chopped dill
Instructions
1-First, combine the chicken marinade ingredients and whisk them together until well mixed. Then, pound the chicken breasts to about ½ inch thickness for even cooking, and let them marinate in the mixture for at least 30 minutes or up to a few hours to soak in the flavors.
2-Next, mix the tzatziki sauce ingredients in a bowl and set it aside to let the tastes blend. Prepare the cooked rice or quinoa as per your preference, and chop the vegetables like tomatoes, cucumber, and red onion for fresh additions.
3-Now, cook the chicken using your chosen method: in an air fryer at 380°F for 7 minutes on one side, then 3-4 minutes on the other until it reaches 165°F internally, or in a skillet with oil over medium-low heat for 7-8 minutes per side until golden and fully cooked. For added options, you can also bake it at 400°F for about 25 minutes.
4-After cooking, allow the chicken to rest for 5 minutes before slicing it into pieces. Finally, assemble the bowls by layering the rice or quinoa, vegetables, sliced chicken, and topping with tzatziki sauce. Optionally, drizzle with olive oil and lemon juice for extra zest, and olives can be added as a fun twist if you like.
Last Step:
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🍗 Pound chicken breasts to even thickness for more uniform cooking and better marinade absorption
🥗 Cook rice or quinoa in chicken broth with lemon juice and herbs for extra depth of flavor
🥒 Squeeze excess water from grated cucumber before adding to tzatziki to prevent a watery sauce
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Marinating and Cooking
- Cuisine: Greek
- Diet: Gluten-Free (with quinoa), Dairy-Free (with plant-based yogurt and cheese)
Nutrition
- Serving Size: 1 bowl
- Calories: 603
- Sugar: 11g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg