Greek Chicken Bowls (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - 4 small chicken breasts (about 1¼ pounds)
02 - ¼ cup olive oil
03 - 1 tablespoon lemon zest
04 - 2 tablespoons lemon juice
05 - 2 tablespoons honey
06 - 1 teaspoon garlic powder
07 - 1½ teaspoons dried oregano
08 - 1½ teaspoons dried basil
09 - 1 teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ teaspoon red pepper flakes

→ Bowl Components

12 - 2 cups cooked rice or quinoa
13 - 2 cups halved grape or cherry tomatoes
14 - 2 cups diced cucumber
15 - 4 cups shredded romaine lettuce
16 - 1 cup sliced red onion
17 - ½ cup feta cheese

→ Tzatziki

18 - 1 cup plain Greek yogurt
19 - ½ cup grated cucumber
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1 teaspoon minced garlic
23 - ¼ teaspoon salt
24 - 1 tablespoon fresh chopped dill

# Instructions:

01 - Whisk marinade ingredients together. Pound chicken to ½ inch thickness and marinate for at least 30 minutes
02 - Mix all tzatziki ingredients together and refrigerate
03 - Air fry at 380°F for 7 minutes, flip and cook 3-4 minutes more. Or pan fry until internal temperature reaches 165°F
04 - Let chicken rest 5 minutes before slicing
05 - Layer rice, vegetables, sliced chicken, and tzatziki. Optional: drizzle with olive oil and lemon juice

# Notes:

01 - Perfect for meal prep
02 - Can cook rice in chicken broth with herbs for extra flavor
03 - Optional: add olives for traditional Greek flavor

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