Ingredients

For the chicken marinade:

1 lb chicken (cut into 1-inch pieces)
1/3 cup olive oil
1.5 tbsp lemon zest (about 1 whole lemon)
2 tbsp lemon juice
2 tbsp honey
1.5 tsp garlic powder
2.5 tsp oregano
2 tsp basil
1.25 tsp salt
1/2 tsp black pepper
3/4 tsp red pepper flakes

For the tzatziki sauce:

1 cup Greek yogurt (plain, full fat or 0% milkfat)
1/2 cup cucumber (grated and squeezed of excess liquid)
1.5 tbsp lemon juice
1.5 tbsp olive oil
1.5 tsp garlic (finely minced)
1/2 tsp salt
1 tbsp fresh dill (chopped)

For the bowl:

2 cups cooked rice
2.5 cups tomatoes (diced into 1/2-inch pieces)
2 cups cucumber (diced into 1/2-inch pieces)
4 cups lettuce (torn or chopped)
1 cup red onion (thinly sliced)
1/2 cup feta cheese (crumbled)
1/4 cup fresh parsley (chopped)

Instructions

Step 1: Combine olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a bowl to create the marinade. Pound the chicken pieces to about 1/2-inch thickness for even cooking, then coat thoroughly with the marinade. Refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.

Step 2: While the chicken marinates, mix Greek yogurt, grated cucumber (squeezed of excess liquid), lemon juice, olive oil, minced garlic, salt, and chopped fresh dill in a bowl. Stir until well combined and refrigerate until ready to serve.

Step 3: Prepare the bowl ingredients by chopping the lettuce, dicing the tomatoes and cucumber, thinly slicing the red onion, crumbling the feta cheese, and chopping the fresh parsley. Ensure your rice is cooked and ready.

Step 4: Remove chicken from the refrigerator 10 minutes before cooking to bring it to room temperature. To cook in an air fryer, preheat to 380°F, arrange chicken in a single layer, and cook for 7 minutes. Shake the basket or flip chicken, then cook 3-4 minutes more until internal temperature reaches 165°F. For skillet, heat oil or butter over medium-high heat and cook chicken 7-8 minutes per side until golden and cooked through.

Step 5: Transfer chicken to a cutting board and let rest for 5 minutes. Then slice into bite-sized pieces.

Step 6: Divide cooked rice between bowls, arrange vegetables around the rice, top with sliced chicken, and add a generous dollop of tzatziki sauce.

Step 7: Sprinkle crumbled feta cheese and fresh parsley over each bowl. Serve immediately while chicken is warm and vegetables are crisp.

Tips & Variations

Use fresh herbs like dill and parsley for the best flavor in the tzatziki and garnish.

Substitute brown rice or quinoa for the rice to add extra fiber and nutrients.

Adjust red pepper flakes to control the heat level in the marinade.

For a vegetarian version, replace chicken with grilled halloumi or roasted chickpeas.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prepare the tzatziki sauce and vegetables a few hours ahead. Just cook the chicken fresh for best texture and flavor before assembling the bowls.

What can I use instead of Greek yogurt for tzatziki?

You can substitute Greek yogurt with plain regular yogurt, although it will be slightly thinner. For a dairy-free version, try using a coconut or almond-based yogurt, but note the flavor will change.