Marinate the Chicken- Add the chicken breasts to a large bowl. Add 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, juice of 1 lemon, 3 minced garlic cloves. Mix until the chicken marinade evenly coats the chicken. Let it marinate while preparing the rest of the ingredients.

Cook the Rice- Cook rice according to the package instructions until fluffy. This will serve as the base for the rice bowls.

Prepare the Salad- Chop your vegetables romaine lettuce, cherry tomatoes, and bell peppers. Place everything in a large salad bowl. In a small bowl, whisk together 3 tablespoon olive oil, juice of 1 lemon, 1 minced garlic clove, ⅛ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon Italian seasoning. Pour the dressing over the salad and toss right before serving.

Cook the Chicken- Air fry the chicken at 400°F for 10–15 minutes or until it reaches an internal temperature of 165°F. Alternatively, bake at 425°F for 14–18 minutes. Let the chicken rest for 5 minutes, then slice.

Make the Tzatziki- In a bowl combine Greek yogurt, shredded cucumbers, minced garlic, salt, dried dill, dried mint. Mix until smooth and creamy.

Assemble the Bowls- In a big bowl, layer rice, sliced chicken, Mediterranean salad. Top with a generous spoonful of tzatziki sauce. Optional toppings include feta cheese, kalamata olives, or creamy hummus. Serve and enjoy!