Name: Mediteranean Crunchy Potatoes
Prep time: 35 min
Cook time: 55 min
Ingredients: 8 oz Boneless chicken thighs; Salt (to taste); Black pepper (to taste); 1/2 tsp Garlic powder; 1/2 tsp Dried thyme; 1/2 tsp Dried oregano; 2 tsp Extra-virgin olive oil; 2 Potatoes (peeled and cut into chunks); 2 oz Feta cheese (crumbled); 2 TBSP Lemon juice; 3 TBSP Extra-virgin olive oil; 1 tsp Dried oregano; 1 tsp Garlic powder; 1 tsp Red pepper flakes; 1 tsp Honey; 1 tsp Salt; 1/4 tsp Garlic powder; 1/4 tsp Dried oregano; 1 tsp Red wine vinegar; 2 tsp Extra-virgin olive oil; 1 Roma tomato (sliced into wedges); 2 cups Romaine lettuce; 1/4 cup Green bell peppers; 1/4 cup Pepperoncini (sliced); 1/4 cup Beets (sliced); 1 cup Cucumber (sliced into half circles); 1/4 cup Red onion (sliced thin); 1/4 cup Kalamata olives (halved (fresh olives from olive bar, not from jar)); 3 TBSP Feta cheese (cut into chunks); 1/2 cup Lemon juice

Mediteranean Crunchy Potatoes

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Prep Time: 35

Cook Time: 55

Servings:

Calories: 628kcal

Ingredients

Chicken

8 oz Boneless chicken thighs
Salt to taste
Black pepper to taste
1/2 tsp Garlic powder
1/2 tsp Dried thyme
1/2 tsp Dried oregano
2 tsp Extra-virgin olive oil

Mediterranean Potatoes

2 Potatoes peeled and cut into chunks
2 oz Feta cheese crumbled

Dressing for potatoes

2 TBSP Lemon juice
3 TBSP Extra-virgin olive oil
1 tsp Dried oregano
1 tsp Garlic powder
1 tsp Red pepper flakes
1 tsp Honey
1 tsp Salt

Salad Vinaigrette

1/4 tsp Garlic powder
1/4 tsp Dried oregano
1 tsp Red wine vinegar
2 tsp Extra-virgin olive oil

Greek House Salad

1 Roma tomato sliced into wedges
2 cups Romaine lettuce
1/4 cup Green bell peppers
1/4 cup Pepperoncini sliced
1/4 cup Beets sliced
1 cup Cucumber sliced into half circles
1/4 cup Red onion sliced thin
1/4 cup Kalamata olives halved (fresh olives from olive bar, not from jar)
3 TBSP Feta cheese cut into chunks

Chia Fresca

1/2 cup Lemon juice
1 TBSP Maple syrup or honey (your choice)
1/2 tsp Chia seeds
pinch Salt
16 oz Water
Fresh mint for garnish

US Customary - Metric

Instructions

Prepare the ingredients as instructed above.
Season chicken thighs with salt, pepper, garlic powder, thyme, and oregano. Drizzle with olive oil, mix well, and let it sit while you prep the potatoes.
Preheat an air fryer to 400°F (204°C), or preheat your oven.
Make the dressing for the potatoes: Mix all the ingredients until combined.
Cook potatoes (choose method):
Air fryer: Toss potatoes with half the dressing. Place in the air fryer basket in a single layer. Cook for 15 minutes, shake, drizzle more dressing, and cook for another 10 minutes until crispy.
Oven: Toss potatoes with half the dressing and spread on a baking sheet. Roast for 20 minutes, stir, add more dressing, and roast another 20 minutes until golden and crisp.
Cook the chicken: In a skillet over medium heat, cook the chicken until browned on both sides to an internal temperature of 165°F (74°C). Set aside dice before serving.
Make the salad: Mix all salad vinaigrette ingredients until combined. Portion the ingredients for the salad. Drizzle with vinaigrette.
To make the chia fresca, combine all the ingredients together. Let sit for a few minutes so the chia seeds can hydrate.
Serve chicken and potatoes topped with crumbled feta with greek salad, and chia fresca.

Nutrition