Mediterranean Lemon Chicken Bowl

Ingredients

• 400g Chicken Breast
• 3 Tbsp Greek Yoghurt
• 1 Lemon
• 3 Cloves of Garlic
• 1 Tbsp Italian Mixed Herbs
• 1 Tbsp Paprika
• 1 Tsp Chilli Powder
• 2 Tbsp Olive Oil
• 8 Cherry Tomatoes
• 1/2 Cucumber
• 50g Feta
• 1/3 Red Onion
• Few Sprigs of Parsley
• 2 Tbsp Balsamic Vinegar
• 5 Tbsp Greek Yoghurt
• 1 Clove of Garlic
• 125g Uncooked Rice

Method

1. Combine yogurt, lemon juice, minced garlic, Italian herbs, paprika, chili powder, and olive oil to make a marinade; coat the chicken breasts and let sit briefly.
2. Bake the marinated chicken at 200°C for 18–22 minutes, or air-fry at 180°C for 14–16 minutes, until cooked through.
3. Cook the rice according to package directions while the chicken cooks.
4. Dice the cherry tomatoes, cucumber, feta, and red onion; toss with chopped parsley, balsamic vinegar, and olive oil to make the Greek salad.
5. Whisk together the yogurt, minced garlic, and lemon juice to make the sauce.
6. Slice the cooked chicken and assemble bowls with rice, salad, chicken, and a drizzle of the yogurt sauce.