1 ½ pounds boneless, skinless chicken breasts, chopped into bite-sized pieces

1 medium zucchini, sliced into rounds

1 medium bell pepper (any color), diced

¼ cup Greek vinaigrette

1 tablespoon Greek seasoning

1 teaspoon cracked black pepper

2 cups cooked white rice (or quinoa, farro, cauliflower rice for low carb)

1 cup cherry tomatoes, halved

2 mini cucumbers, chopped

½ red onion, halved and thinly sliced

½ cup kalamata olives

½ cup crumbled feta cheese

½ cup tzatziki sauce (more if desired)

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In a large bowl, combine the chopped chicken, zucchini, and bell pepper. Pour in the Greek vinaigrette and sprinkle with Greek seasoning and cracked black pepper. Stir well to coat.
Spritz the air fryer basket with nonstick spray. Add the chicken and vegetable mixture to the basket and air fry at 400°F (200°C) for 10-12 minutes, shaking halfway through. Chicken should reach 165°F (74°C) internally.
Divide the cooked rice evenly between four bowls. Top each with the air-fried chicken and vegetable mixture.
Arrange the cherry tomatoes, cucumber, red onion, olives, and feta over the top. Drizzle with tzatziki sauce.
Serve immediately, optionally with warm pita bread and a squeeze of fresh lemon juice.