Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish
- Tzatziki sauce for drizzling
Instructions
- In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the cubed chicken to the bowl and toss thoroughly to ensure every piece is coated. For the best flavor, let the chicken marinate for at least 15 to 30 minutes in the refrigerator, though you can cook it immediately if you are in a rush.
- Preheat your air fryer to 400°F (200°C). Place the marinated chicken pieces in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary to ensure even crisping. Air fry for 10 to 12 minutes, shaking the basket halfway through the cooking time. The chicken is done when it reaches an internal temperature of 165°F and looks golden brown.
- While the chicken cooks, prepare your fresh ingredients. Start by portioning the cooked quinoa or rice into four bowls. Top each bowl with the air-fried chicken, diced cucumbers, tomatoes, red onions, and olives. Sprinkle with crumbled feta cheese and fresh parsley. Finish with a generous dollop of tzatziki sauce and serve immediately.
- Cook Time: 27 minutes