1Drizzle 1.5 lbs of chicken with 1 tbsp olive oil.
2Drizzle 1.5 lbs of chicken with 1 tbsp olive oil.
3Drizzle 1.5 lbs of chicken with 1 tbsp olive oil.
4Season chicken with 1 tbsp each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 tsp and a couple generous pinches of salt.
5Season chicken with 1 tbsp each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 tsp and a couple generous pinches of salt.
6Season chicken with 1 tbsp each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 tsp and a couple generous pinches of salt.
7Add 1 tbsp yogurt and the juice of a lemon to the chicken.
8Add 1 tbsp yogurt and the juice of a lemon to the chicken.
9Add 1 tbsp yogurt and the juice of a lemon to the chicken.
10Mix well and let marinate ideally 2-3 hrs, or proceed immediately.
11Mix well and let marinate ideally 2-3 hrs, or proceed immediately.
12Mix well and let marinate ideally 2-3 hrs, or proceed immediately.
13Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 mins or until cooked through.
14Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 mins or until cooked through.
15Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 mins or until cooked through.
16Let the chicken rest before slicing or dicing.
17Let the chicken rest before slicing or dicing.
18Let the chicken rest before slicing or dicing.
19While the chicken cooks, make the salad base using 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
20While the chicken cooks, make the salad base using 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
21While the chicken cooks, make the salad base using 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
22Prepare express pickled onions by finely dicing a medium red onion and adding it to a bowl with the juice of a lemon, a couple pinches salt, and 1/2 tbsp sumac.
23Prepare express pickled onions by finely dicing a medium red onion and adding it to a bowl with the juice of a lemon, a couple pinches salt, and 1/2 tbsp sumac.
24Prepare express pickled onions by finely dicing a medium red onion and adding it to a bowl with the juice of a lemon, a couple pinches salt, and 1/2 tbsp sumac.
25Mix the pickled onions a couple times over 5 mins.
26Mix the pickled onions a couple times over 5 mins.
27Mix the pickled onions a couple times over 5 mins.
28For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.
29For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.
30For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.
31Pour the yogurt sauce over everything and toss well.
32Pour the yogurt sauce over everything and toss well.
33Pour the yogurt sauce over everything and toss well.
34Serve over your favorite bread or vessel.
35Serve over your favorite bread or vessel.
36Serve over your favorite bread or vessel.
37Finish with lemon wedges, crumbled feta, and extra herbs.
38Finish with lemon wedges, crumbled feta, and extra herbs.
39Finish with lemon wedges, crumbled feta, and extra herbs.
Ingredients
1.5 lbs chicken
1.5 lbs chicken
1.5 lbs chicken
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
0.5 tsp cumin
0.5 tsp cumin
0.5 tsp cumin
0.25 tsp turmeric
0.25 tsp turmeric
0.25 tsp turmeric
0.25 tsp cinnamon
0.25 tsp cinnamon
0.25 tsp cinnamon
2 tsp salt
2 tsp salt
2 tsp salt
1 tbsp yogurt
1 tbsp yogurt
1 tbsp yogurt
1 lemon lemon juice
1 lemon lemon juice
1 lemon lemon juice
2 thinly shredded romaine lettuce
2 thinly shredded romaine lettuce
2 thinly shredded romaine lettuce
0.5 cup finely chopped dill pickles
0.5 cup finely chopped dill pickles
0.5 cup finely chopped dill pickles
1 handful chopped parsley
1 handful chopped parsley
1 handful chopped parsley
radishes
radishes
radishes
shredded cabbage
shredded cabbage
shredded cabbage
1 medium red onion, finely diced
1 medium red onion, finely diced
1 medium red onion, finely diced
0.5 tbsp sumac
0.5 tbsp sumac
0.5 tbsp sumac
0.33 cup Greek yogurt or sour cream
0.33 cup Greek yogurt or sour cream
0.33 cup Greek yogurt or sour cream
3 tbsp mayo
3 tbsp mayo
3 tbsp mayo
1 lemon lemon juice
1 lemon lemon juice
1 lemon lemon juice
3 garlic cloves
3 garlic cloves
3 garlic cloves
1 to 2 tbsp olive oil
1 to 2 tbsp olive oil
1 to 2 tbsp olive oil
0.25 tsp smoked paprika
0.25 tsp smoked paprika
0.25 tsp smoked paprika
pinch cumin
pinch cumin
pinch cumin
pinches salt
pinches salt
pinches salt
lemon wedges
lemon wedges
lemon wedges
crumbled feta
crumbled feta
crumbled feta
extra herbs
extra herbs
extra herbs
Equipment
ovenair fryerbowl
Tips
Marinate chicken ideally for 2-3 hours.
You can use leftover or rotisserie chicken.
Add thinly sliced radishes or shredded cabbage for extra crunch.
Serve over sourdough, pita, lavash, bell peppers, cucumbers, or low-carb bread.