Description
Ingredients
Scale
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cups cooked rice or quinoa
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup plain Greek yogurt
- Garlic
- Dill
- Seasonings
Instructions
- Prepare the marinade by whisking together olive oil, lemon juice, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a mixing bowl.
- Pound the chicken to about 1/2 inch thick and marinate for at least 30 minutes.
- While the chicken marinates, mix Greek yogurt with grated cucumber, lemon juice, garlic, salt, and dill to make tzatziki; refrigerate until serving.
- Cook rice or quinoa according to package instructions while chopping vegetables.
- Preheat air fryer to 380°F or heat skillet on medium-low. Cook chicken for about 10 minutes until fully cooked (165°F internal temperature).
- Let chicken rest for five minutes before slicing into strips.
- Assemble bowls starting with rice or quinoa as the base; add vegetables and sliced chicken; drizzle with tzatziki.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg