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Air Fryer Mediterranean Chicken with Greek Salad

with Chicken Bone Broth powder Garden Herb
Gluten Free High Protein (15g+)
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
35mins

This dish is an absolute dill-light to eat on busy weeknights as well as around the table with friends. Chicken Bone Broth brings savoury flavour to tender air-fried chicken, paired with crisp vegetables, creamy avocado and a tangy dill yoghurt dressing. Super easy to prep, this will earn a spot on your dinner rotation.



Nutrition Information (per serve):
Protein: 57g
Carbohydrates: 20g
Fat: 31g
Fibre: 8g

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 4 chicken breast
  • 1 tsp smoked paprika 
  • ½ tsp garlic powder
  • 1 Tbsp Chicken Bone Broth powder Garden Herb
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1 cup Greek yoghurt
  • 1 tbsp dill 
  • Lemon 
  • Marinated feta 
  • 1 punnet Cherry tomatoes
  • 2 pretty firm avocado
  • 2 Cucumber
  • 1 cup parsley, chopped
  • Handful of kalamata olives
  • ½  red onion
  • Dried oregano

1. Cut your cherry tomatoes, avocado and  cucumber into halves/bite size pieces, and the red onion into thin slices.

2. In a bowl, add the smoked paprika, garlic powder, bone broth powder, salt, pepper and olive oil. Mix to combine.

3. Cut the tenderloin off the chicken breast, then slice the breast in half to create two thin chicken breasts, then cut in half across the chicken breast. Add the chicken to the bowl. And combine with the spice mix to coat all over.

4. Add your chicken to the air fryer in a single layer, working in batches, cook for 13-15 minutes, or until chicken is cooked at an internal temperature of 329°F.

5. Meanwhile, chop the dill finely, then in a small bowl, mix together the yoghurt, dill and oregano with a squeeze of lemon and a pinch of salt. Set aside.

6. To serve, add all the salad ingredients layered together, along with the chicken and dill yoghurt.