Chicken

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4 small chicken breasts (about 1 ¼ pounds)

¼ cup olive oil

1 tablespoon 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

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Bowl

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2 cups cooked rice or quinoa

2 cups halved grape or cherry tomatoes

2 cups diced or chopped cucumber

4 cups shredded romaine lettuce

1 cup sliced red onion

½ cup feta

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Tzatziki

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1 cup plain greek yogurt

½ cup grated cucumber

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon minced garlic

¼ teaspoon salt (or to taste)

1 tablespoon fresh chopped dill

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1. Whisk together all ingredients for the chicken marinade.

2. Pound the chicken to about ½ inch thick and add to a shallow bowl or ziplock bag with the marinade.

3. Let marinate for at least 30 minutes, or up to a few hours.

4. Meanwhile, combine all ingredients for the tzatziki and set aside.

5. Prep the rice and veggies.

6. Once the chicken is done marinating, 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.

7. If you do not have an air fryer, 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.

8. Let the chicken rest for 5 minutes away from the heat, then slice.

9. Assemble your bowls with the rice, veggies, sliced chicken, tzatziki.