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–+ servings

Air-Fryer Greek Chicken Bowl

Author Florencia Baldini
Servings 2
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
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Ingredients
 
 

Greek Chicken

  • 2 chicken breast or thighs
  • 1 tbsp olive oil
  • 1 lemon, juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp fresh garlic, grated
  • 1 tsp honey
  • ½ tsp salt

Roasted Vegetables

  • 3 peppers, red and yellow
  • 200 g baby potatoes , sliced into 4 cubes
  • 1 red onion, chopped into 4
  • 1 tbsp olive oil
  • salt and pepper

Yoghurt Dressing

  • 100 g thick Greek yoghurt
  • 1 tbsp tahini
  • ¼ tsp salt
  • ¼ tsp garlic powder 
  • 1 tbsp dill, finely chopped
  • water, to thin

For the salad

  • 1 pita bread
  • 40 g feta, crumbled
  • 10 Kalamata olives, sliced
  • fresh dill

Instructions
 

  • In a bowl, add the chicken, olive oil, lemon juice, oregano, paprika, garlic, salt and pepper. Mix really well until the chicken is evenly coated, then leave to marinate for 15–30 minutes if you have time.
  • Add the sliced pepper, red onion and potatoes to one air fryer basket, drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Place the chicken in the other basket and cook at 200°C (390°F), using the SYNC function so everything finishes at the same time.
  • Cook the vegetables for 17 minutes, giving them a shake halfway through, and the chicken for 12 minutes, turning once.
  • For the final 4 minutes, add the pita bread to the third layer to warm through.
  • Meanwhile, mix the Greek yoghurt, lemon juice, olive oil, garlic and salt until smooth and creamy.
  • Build your bowl with the roasted vegetables, chicken, olives, feta, and warm pita. Finish with a generous drizzle of yoghurt dressing and a sprinkle of fresh herbs.
Author: Florencia Baldini
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: chicken, greek, pastasalad
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