
🧑🍳 Healthy Recipe Developer 🥘 Thinks about food 24/7 📍Sydney 🇦🇺 ✉️ DM for enquiries
Marinate chicken: In a bowl, combine the chicken thighs with salt, dried thyme, ground paprika, garlic powder, onion powder, lemon zest, lemon juice, honey, and a drizzle of olive oil. Mix well to coat and set aside to marinate for at least 15–30 minutes or longer.
Cook rice: Rinse the basmati rice. Heat olive oil in a medium pot, sauté the onion for 4 minutes, then add garlic, dried oregano, ground paprika, and salt. Cook for 1–2 minutes. Add chicken broth, bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes. Rest for 5 minutes before fluffing and stirring through parsley and dill.
Cook chicken: Preheat air fryer to 195°C for 3–4 minutes. Place chicken in the basket in a single layer, ensuring it is not overcrowded. Cook for 14-16 minutes, flipping halfway through, until golden and cooked through. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 minutes per side until cooked through and nicely charred. Rest for 5 minutes before slicing.
Make tzatziki: Combine Greek yoghurt, grated Lebanese cucumber, finely minced garlic, dill, lemon juice, and salt. Mix until smooth, taste, and season as needed.
Prepare Greek salad: Combine cherry tomatoes, cucumber, light feta crumbles, red onion, black olives, parsley, salt, and lemon juice. Toss gently.
Assemble: Divide the cooked rice between 4 bowls. Top with sliced chicken, Greek salad, and a generous dollop of tzatziki.
