Ingredients
Scale
For the Chicken:
- 4 small chicken breasts (about 1 ¼ lbs)
- ¼ cup olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp honey
- 1 tsp garlic powder
- 1 ½ tsp dried oregano
- 1 ½ tsp dried basil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
For the Bowls:
- 2 cups cooked rice or quinoa
- 2 cups halved cherry tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- ½ cup crumbled feta cheese
For the Tzatziki:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber (squeeze excess water)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- 1 tbsp fresh chopped dill
Instructions
Marinate the Chicken:
- Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Pound chicken breasts to even thickness, then marinate for 30 minutes to a few hours.
Make the Tzatziki:
- Mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill until smooth. Chill until ready to use.
Cook the Chicken:
Air Fryer: Preheat to 380°F. Cook chicken for 7 minutes on one side, flip, and cook for 3–4 minutes more until internal temp is 165°F.
Skillet: Heat oil or butter over medium heat. Cook chicken 7–8 minutes per side until golden and cooked through.
Prep Bowl Ingredients:
- Cook rice/quinoa, halve cherry tomatoes, dice cucumber, shred lettuce, and slice red onion.
Assemble the Bowls:
- Layer rice or quinoa at the base. Add lettuce, tomatoes, cucumber, and red onion. Top with sliced chicken, a dollop of tzatziki, and crumbled feta.
Notes
- Make It Your Own: Add olives, roasted peppers, or a side of pita bread.
- Meal Prep Like a Pro: Store chicken, veggies, rice, and tzatziki separately, then assemble when needed.