Chicken:

4 small chicken breasts (about 1 ¼ pounds)

¼ cup olive oil

1 tbsp lemon zest

2 tbsp lemon juice

2 tbsp honey

1 tsp garlic powder

1 ½ tsp dried oregano

1 ½ tsp dried basil

1 tsp salt

¼ tsp black pepper

½ tsp red pepper flakes

Bowl:

2 cups cooked rice or quinoa

2 cups halved grape or cherry tomatoes

2 cups diced cucumber

4 cups shredded romaine lettuce

1 cup sliced red onion

½ cup feta cheese (or vegan feta)

Tzatziki:

1 cup plain Greek yogurt (or plant-based yogurt)

½ cup grated cucumber

1 tbsp lemon juice

1 tbsp olive oil

1 tsp minced garlic

¼ tsp salt (or to taste)

1 tbsp fresh chopped dill

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Whisk together all chicken marinade ingredients. Pound chicken to ½ inch thickness and coat with the marinade. Marinate for at least 30 minutes.
Prepare the tzatziki by mixing all ingredients in a bowl; set aside.
Cook rice or quinoa, and prep vegetables. Optionally, add olives.
Air Fryer: Cook chicken at 380°F for 7 minutes on one side, flip, and cook 3–4 more minutes until 165°F internal temperature.
Stovetop: Cook chicken in a skillet with oil/butter over medium-low heat, 7–8 minutes per side until golden and fully cooked.
Let chicken rest 5 minutes, then slice.
Assemble bowls with rice/quinoa, veggies, sliced chicken, and tzatziki. Drizzle with olive oil and lemon juice or lemon-tahini dressing.

For extra flavor, cook rice or quinoa in chicken broth and add a squeeze of lemon juice, salt, pepper, and fresh chopped parsley or chives.
These bowls store well for meal prep. Keep chicken separate if planning to serve cold.
Swap ingredients to suit dietary needs: dairy-free, low carb, or plant-based.