Fresh herbs make for a more powerful and vibrant flavor. If you have them, use them!
Yields: 2 Servings

Greek Chicken
2 chicken breasts
olive oil
garlic powder
dried or fresh oregano
dried or fresh dill
salt & pepper

Salad
Romaine lettuce, chopped
grape tomatoes, chopped
red onion, diced
cucumber, chopped
marinated artichoke hearts, sliced
roasted red peppers
Kalamata olives
green olives
fresh dill, chopped
fresh oregano, chopped
fresh thyme, leaves removed
feta cheese crumbles
lemon wedge to drizzle

Greek Dressing
½ cup extra virgin olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
1 Tbsp honey
2 tsp dijon mustard
2 cloves minced garlic
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper

  1. Rub the chicken breasts with olive oil, salt, pepper, garlic powder, oregano, and dill. Let sit for 3-5 minutes.
  2. Place the chicken into the air fryer and cook for 18 minutes at 390 or until cooked through. If using a convection oven, place onto an aluminum covered baking sheet and bake for 25 minutes at 375. Once finished cooking, let chicken rest for 5 minutes. Slice chicken and serve on top of salad.
  3. To assemble the salad: layer lettuce, cucumber, tomato, onion, artichokes, peppers, olives, herbs, and feta cheese crumbles.
  4. For the dressing: combine all ingredients in a small bowl. Whisk until well combined. Store in an air tight container in the refrigerator for up to 1 week.

    Dressing Recipe from Cooktoria