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Mediteranean Crunchy Potatoes

Prep Time 35 minutes
Cook Time 55 minutes
Servings 2
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

Calories: 628kcal | Carbohydrates: 34g | Protein: 29g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 2086mg | Potassium: 930mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5226IU | Vitamin C: 92mg | Calcium: 360mg | Iron: 4mg