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⊙ Ingredients

• 1 cup basmati rice
• 1 tbsp olive oil
• 1 onion finely diced
• 3 cloves garlic minced
• 1 tbsp dried oregano
• 1 tsp ground paprika
• 1 tsp salt
• 3 tbsp parsley chopped
• 3 tbsp dill chopped
• 1 1/2 cups chicken broth
• 600 g skinless chicken thighs
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp ground paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried oregano
• lemon zest
• 3 tbsp lemon juice
• 1/2 tbsp honey
• 1 cup low fat Greek yoghurt
• 1 Lebanese cucumber grated & excess liquid squeezed
• 2 cloves garlic finely minced
• 2-3 tbsp dill finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 300 g cherry tomatoes halved
• 1 cucumber thinly sliced
• 1/3 cup light feta crumbles
• 1/2 red onion thinly sliced
• 4 tbsp black olives sliced
• 3 tbsp parsley chopped
• 1/2 tsp salt
• 2 tbsp lemon juice

♪ Method

1. 1Marinate the chicken thighs with the seasonings, lemon zest, lemon juice, honey, and a drizzle of olive oil, then set aside for at least 15–30 minutes or longer.
2. 2Rinse the rice.
3. 3Heat oil in a medium pot, sauté the onion for 4 minutes, then add garlic and seasonings and cook for 1–2 minutes.
4. 4Add the chicken broth, bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes.
5. 5Rest the rice for 5 minutes, then fluff it and stir through the parsley and dill.
6. 6Preheat the air fryer to 195°C for 3–4 minutes.
7. 7Place the chicken in the basket in a single layer and cook for 14–16 minutes, flipping halfway through, until golden and cooked through.
8. 8Rest the chicken for 5 minutes before slicing.
9. 9Alternatively, cook the chicken in a lightly oiled frying pan over medium-high heat for 4–5 minutes per side until cooked through and nicely charred.
10. 10Combine the tzatziki ingredients and mix until smooth, then taste and season.
11. 11Combine the Greek salad ingredients and toss gently.
12. 12Divide the rice between 4 bowls and top with chicken, salad, and a generous dollop.