Greek Chicken Bowls

A great simple recipe! We prefer to grill the chicken, add olives, skip the feta, and used store bought Tzatziki Sauce.

Recipe Found HERE

1 ¼ pounds boneless skinless chicken breasts

¼ cup olive oil

1 Tabespoon lemon zest 

2 Tablespoons lemon juice

2 Tablespoons honey

1 teaspoon garlic powder

1 ½ teaspoons dried oregano

1 ½ teaspoon dried basil

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes 

2 cups halved cherry tomatoes

2 cups diced or chopped cucumber

4 cups shredded romaine lettuce

1 cup sliced red onion

Kalamata olives, pitted

Tzatziki Sauce

½ cup feta (optional)

Whisk together all ingredients for the chicken marinade. Pound the 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 overnight. 

Prep the rice and veggies. Once the chicken is done marinating, grill chicken on med-high heat both sides about 4 min or until done. 

Air Fryer: Preheat your air fryer to 380 and air fry on one side for 7 minutes, then flip and cook for 3-4 more minutes or until the internal temperature reaches 165 Fahrenheit. 

Stovetop: Heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit. Let the chicken rest for 5 minutes away from the heat, then slice. 

Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. Option to drizzle on some olive oil and lemon juice as well!