Greek Chicken with Fresh Veggies (Print Version)
# Ingredients:
→ Chicken
01 -
4 small chicken breasts (approximately 1 1/4 pounds)
02 -
1/4 cup olive oil
03 -
1 tablespoon lemon zest
04 -
2 tablespoons lemon juice
05 -
2 tablespoons honey
06 -
1 teaspoon garlic powder
07 -
1 1/2 teaspoons dried oregano
08 -
1 1/2 teaspoons dried basil
09 -
1 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/2 teaspoon red pepper flakes
→ Bowl
12 -
2 cups cooked rice or quinoa
13 -
2 cups halved grape or cherry tomatoes
14 -
2 cups diced or chopped cucumber
15 -
4 cups shredded romaine lettuce
16 -
1 cup sliced red onion
17 -
1/2 cup crumbled feta
→ Tzatziki
18 -
1 cup plain Greek yogurt
19 -
1/2 cup grated cucumber
20 -
1 tablespoon lemon juice
21 -
1 tablespoon olive oil
22 -
1 teaspoon minced garlic
23 -
1/4 teaspoon salt (or to taste)
24 -
1 tablespoon fresh chopped dill
# Instructions:
01 -
Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes.
02 -
Pound the chicken to about 1/2 inch thick and place it in a shallow bowl or ziplock bag with the marinade. Let it marinate for at least 30 minutes or up to a few hours.
03 -
Combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well and set aside.
04 -
Preheat your air fryer to 380°F. Air fry the chicken on one side for 7 minutes, then flip and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F. Alternatively, heat a skillet with oil or butter over medium/low heat and cook the chicken on each side for 7-8 minutes until golden and fully cooked. Let the chicken rest for 5 minutes before slicing.
05 -
Layer the bowls with rice, tomatoes, cucumber, shredded romaine lettuce, red onion, and sliced chicken. Add tzatziki and a drizzle of olive oil and lemon juice if desired. Optional: garnish with olives or lemon tahini dressing.