Greek Night

– 1 Package of Skinless, Boneless Chicken Thighs

– Olive Oil

– Juice of 1/2 a Lemon

– 1 Tbsp Italian Seasoning

– 1 tsp each of: onion powder, garlic powder, paprika

– 1/4 tsp each of: salt & pepper

– Romain Lettuce, sliced thinly

– 1/2 Bell Pepper, diced

– 1 c. Cucumber, diced

– 1 c. Cherry Tomatoes, sliced in half or thirds

– 1/2 c. Feta Cheese crumbled

Dressing:

– 1 Tbsp Dijon Mustard

– 1 Tbsp Honey

– 1 Tbsp Apple Cider Vinegar

– 1/2 Tbsp Olive Oil

– 1/2-1 Tbsp Oregano

Lemon Potatoes

1. Preheat oven to 400 degrees F or grill over medium heat.

2. Combine ingredients in a large mixing bowl to evenly coat with lemon, oil, salt and pepper.

3. Foil wrap and bake or grill for around 30 minutes or until soft.

Air Fryer Greek Chicken

1. In a small bowl combine all spice ingredients.

2. In a large mixing bowl add the chicken thighs, lemon juice, and olive oil. Mix well.

3. Slowly pour in spice mix to coat chicken evenly on all sides.

4. Set Air Fryer to 200 degrees (max temp on mine) and cook for around 25-30 minutes flipping about the 15 minute mark. Cooking times will vary depending on chicken size. Chicken should reach a minimum internal temp of 165 degrees F.

Greek Salad

1. In a small mason jar combine dressing and shake well.

2. In a salad bowl combine all veggies and feta cheese. Pour dressing over just prior to serving.