Directions

1. First, the chicken. I placed 2 lb boneless chicken thighs to a bowl. Mix with 2 tbsp Greek yogurt, 1 tbsp olive oil, juice and zest of 1 lemon, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp sweet paprika, 1 tsp garlic powder, salt & pepper. Marinate at least 2 hrs, but preferably overnight.

2. You can grill, airfry, or make this on your stovetop. Just heat a pan over medium heat. Drizzle 1/2 tbsp olive oil, and cook your chicken about 4-5 mins per side with the lid on. Flip, then cook for 1 minute on each side again or until cooked through.

3. Make your simple Greek salad… Just finely dice 2 Persian cucumbers, 1 bell pepper, & 1/2 small red onion. Add 1/2 cup sliced cherry tomatoes, 2 tbsp diced black olives & 1oz crumbled feta. Drizzle with olive oil, a splash of red wine vinegar (or lemon), a small pinch oregano, salt, pepper, and a handful of chopped flat-leaf parsley.

4. For the tzatziki sauce, grate 1 cucumber and squeeze out excess liquid. Mix with 1 cup Greek yogurt, 1 tbsp olive oil, juice of 1/2 lemon, 1 grated garlic clove, 2 tbsp fresh dill, salt and pepper until creamy.

5. Cook or prep your base. I cooked up my Kaizen low carb rice here, it has just 6 net carbs but packs 20g protein. You can use regular rice, brown rice, or quinoa, too.

6. Assemble the bowl: rice on the bottom, 4-5oz chicken, a big scoop of the Greek salad, and a generous dollop of tzatziki. Sprinkle extra parsley or dill to finish.