Greek Chicken Rice Veggie Bowls (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken Marinade
01 -
1 1/4 lb small chicken breasts (4 breasts)
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 romaine lettuce, shredded
13 -
2 cups cherry tomatoes, cut in halves
14 -
2 cups cucumber, diced
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2 cups white rice, cooked
16 -
1 cup red onion, thinly sliced
17 -
½ cup feta cheese (optional)
→ Tzatziki Sauce
18 -
1 cup plain greek yogurt or low fat sour cream
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½ cup cucumber, grated
20 -
1 tablespoon fresh dill, finely chopped
21 -
1 tablespoon olive oil
22 -
1 tablespoon lemon juice
23 -
1 teaspoon minced garlic
24 -
¼ teaspoon salt, to taste
# Let's Cook!:
01 -
Whisk together all marinade ingredients. Pound chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade. Let marinate for at least 30 minutes, or up to a few hours
02 -
Combine all ingredients for the tzatziki sauce and set aside
03 -
Cook the rice and prepare all vegetables for the bowls
04 -
Set air fryer to 380°F. Cook chicken for about 7 minutes on one side, then flip and cook for another 3-4 minutes, until internal temperature reaches 165°F
05 -
Heat a skillet with oil or butter over medium-low heat. Fry chicken for 7-8 minutes on one side, then flip and continue cooking until golden brown and internal temperature hits 165°F
06 -
Allow the chicken to rest for 5 minutes before slicing
07 -
Start with rice, add veggies, and top with the sliced chicken and tzatziki. Finish with a drizzle of olive oil and lemon juice if desired
# Cook's Notes:
01 -
You can marinate the chicken overnight for more flavor
02 -
Tzatziki can be made ahead and stored in the refrigerator
03 -
Lemon tahini dressing is a great alternative topping