NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 whole avocado

0.5 cup Greek yogurt

1 tsp red wine vinegar

1 tbsp fresh dill

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes.

• 2

  In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Toss the chicken cubes in the marinade until they are thoroughly and evenly coated.

• 4

  Preheat the air fryer to 400°F and cook the chicken for 10-12 minutes until golden brown and cooked through.

• 5

  While the chicken is air-frying, combine the Greek yogurt, red wine vinegar, and chopped fresh dill in a small bowl to create the creamy dressing.

• 6

  Build the bowl by adding the cooked quinoa as the base, followed by the air-fried chicken, diced cucumber, halved cherry tomatoes, and minced red onion.

• 7

  Top the bowl with sliced avocado and a generous dollop of the creamy dill-yogurt sauce before serving.