Greek chicken with tzatziki (Printable Version)
Marinated chicken served atop fluffy rice or quinoa with fresh vegetables and creamy tzatziki sauce.
# Ingredients Required:
→ Protein
01 -
4 small chicken breasts (approximately 570 grams)
→ Marinade
02 -
60 ml olive oil
03 -
30 ml lemon juice
04 -
5 ml honey
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon dried basil
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
Pinch of red pepper flakes
→ Grains
11 -
480 ml cooked rice or quinoa
→ Vegetables
12 -
300 grams halved grape tomatoes
13 -
300 grams diced cucumber
14 -
120 grams shredded romaine lettuce
15 -
130 grams sliced red onion
→ Dairy
16 -
120 grams feta cheese
17 -
Tzatziki sauce (Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, fresh dill)
# Guide to Cooking:
01 -
In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until fully combined.
02 -
Pound the chicken breasts to an even thickness for uniform cooking. Immerse chicken in the marinade and refrigerate for a minimum of 30 minutes.
03 -
Combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a separate bowl. Mix thoroughly and refrigerate until serving.
04 -
Prepare rice or quinoa according to package instructions. While grains cook, chop tomatoes, cucumber, romaine lettuce, and red onion.
05 -
Preheat air fryer to 193°C (380°F). Cook marinated chicken for approximately 10 minutes or until internal temperature reaches 74°C (165°F).
06 -
Allow chicken to rest briefly before slicing. Distribute cooked grains into bowls, top with vegetables, sliced chicken, feta cheese, and a generous spoonful of tzatziki sauce.
# Extra Suggestions:
01 -
Pounding the chicken to a uniform thickness ensures even cooking and tender texture.