Greek Chicken Bowls (Printable Version)
# What You'll Need:
→ Chicken Marinade
01 -
1 1/4 lb small chicken breasts (4 pieces)
02 -
¼ cup olive oil
03 -
2 tablespoons honey
04 -
2 tablespoons lemon juice
05 -
1 ½ teaspoons dried oregano
06 -
1 tablespoon lemon zest
07 -
1 ½ teaspoon dried basil
08 -
1 teaspoon salt
09 -
1 teaspoon garlic powder
10 -
½ teaspoon red pepper flakes (optional)
11 -
¼ teaspoon black pepper
→ Bowl Filling
12 -
4 cups shredded romaine lettuce
13 -
2 cups halved cherry tomatoes
14 -
2 cups diced cucumber
15 -
2 cups cooked white rice
16 -
1 cup thinly sliced red onion
17 -
½ cup crumbled feta (optional)
→ Tzatziki Sauce
18 -
1 cup plain Greek yogurt or low fat sour cream
19 -
½ cup grated cucumber
20 -
1 tablespoon finely chopped fresh dill
21 -
1 tablespoon olive oil
22 -
1 tablespoon lemon juice
23 -
1 teaspoon minced garlic
24 -
¼ teaspoon salt (to taste)
# How to Make It:
01 -
Whisk together all ingredients for the chicken marinade.
02 -
Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
03 -
Let chicken marinate for at least 30 minutes, or up to a few hours.
04 -
Combine all ingredients for the tzatziki sauce and set aside.
05 -
Cook the rice and prepare all vegetables for the bowl.
06 -
Set air fryer to 380°F. Cook the chicken for about 7 minutes on one side, then flip and cook for another 3-4 minutes, or until it reaches an internal temperature of 165°F.
07 -
If not using an air fryer, heat a skillet with some oil or butter over medium-low heat. Fry the chicken for 7-8 minutes on one side, then flip and continue cooking until golden brown and the internal temperature hits 165°F.
08 -
Allow the cooked chicken to rest for 5 minutes before slicing.
09 -
Start with rice as the base, add vegetables, top with the sliced chicken and tzatziki sauce. Optionally drizzle with olive oil and lemon juice.
# Handy Tips:
01 -
Marinating the chicken for the full hour will provide the best flavor