Greek Chicken Bowls (Printable Recipe Version)

Grilled lemon chicken, crunchy veggies, warm rice, plus zippy tzatziki team up for an awesome meal with Greek flair.

# Ingredients You’ll Need:

→ Chicken Marinade

01 - 0.25 teaspoon black pepper
02 - 0.5 teaspoon red pepper flakes
03 - 1 teaspoon garlic powder
04 - 1 teaspoon salt
05 - 1.5 teaspoons dried basil
06 - 1 tablespoon lemon zest
07 - 1.5 teaspoons dried oregano
08 - 30 ml lemon juice
09 - 30 ml honey
10 - 60 ml olive oil
11 - 570 g chicken breasts (you'll need 4 small ones)

→ Bowl Filling

12 - 0.5 cup (75 g) feta cheese, crumbled (skip this if you want)
13 - 1 cup (about 110 g) red onion, sliced nice and thin
14 - 2 cups (340 g) white rice, already cooked
15 - 2 cups (about 260 g) cucumber, chopped up
16 - 2 cups (about 300 g) cherry tomatoes, sliced in half
17 - 4 cups (approx. 280 g) romaine lettuce, shredded up

→ Tzatziki Sauce

18 - 0.25 teaspoon salt
19 - 1 teaspoon minced garlic
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1 tablespoon fresh dill, chopped really small
23 - 60 g cucumber, grated
24 - 240 g plain Greek yogurt or light sour cream

# Steps to Make It:

01 - Scoop rice into your bowls first, pile on lettuce, add the tomatoes, cucumber, and slip in those onion slices. Toss on some feta if that's your thing, add the chicken slices, then go crazy with that tzatziki. Want a little extra kick? Splash on more lemon juice and olive oil right before you dig in.
02 - Let the chicken cool for about 5 minutes after you've cooked it. That’ll help keep it juicy. Then cut it into thin strips.
03 - Don't have an air fryer? Grab a skillet, pour in a little oil, and heat it on medium-low. Cook the chicken about 7 or 8 minutes on one side, flip it, then let it get golden brown on the other. It’s done when it hits 74°C in the thickest bit.
04 - Set the air fryer to 193°C. Lay the chicken pieces out flat inside. Cook for 7 minutes, turn 'em over, and cook about 4 minutes more. If the thickest part is 74°C, you’re done.
05 - Get the rice cooking by following what it says on the bag. Tear up the lettuce, cut the tomatoes in half, chop up the cucumber, and slice the red onion thin. Leave everything close by for when you’re ready to build your bowl.
06 - Mix up the yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, and salt in a bowl. Stir until it’s creamy, then pop it in the fridge. It’ll taste even better after it chills a bit.
07 - Smack the chicken breasts so they’re about 1.2 centimeters thick all over. Toss them in a big zip-top bag or shallow bowl with the marinade and cover them really well. Stick it in the fridge for at least 30 minutes—go up to 2 hours if you want an even bigger flavor.
08 - Throw olive oil, honey, lemon juice, all the dried herbs, lemon zest, salt, garlic powder, plus both peppers in a mixing bowl. Stir it all together until it looks blended.

# Extra Information:

01 - Letting the chicken soak in marinade overnight packs in more flavor. Want something lighter? Skip the feta or use low-fat yogurt for your sauce instead.

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