1Drizzle 1 tbsp olive oil over 1.5 lbs of chicken, then season 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.
2Drizzle 1 tbsp olive oil over 1.5 lbs of chicken, then season 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.
3Drizzle 1 tbsp olive oil over 1.5 lbs of chicken, then season 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.
4Add 1 tbsp yogurt and the juice of a lemon to the chicken and mix well.
5Add 1 tbsp yogurt and the juice of a lemon to the chicken and mix well.
6Add 1 tbsp yogurt and the juice of a lemon to the chicken and mix well.
7Let the chicken marinate ideally for 2-3 hours or move forward right away.
8Let the chicken marinate ideally for 2-3 hours or move forward right away.
9Let the chicken marinate ideally for 2-3 hours or move forward right away.
10Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 minutes or until cooked through.
11Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 minutes or until cooked through.
12Bake, air fry, or sear and finish the chicken in the oven at 400 degrees for 37 to 40 minutes or until cooked through.
13Let the chicken rest before slicing or dicing.
14Let the chicken rest before slicing or dicing.
15Let the chicken rest before slicing or dicing.
16While the chicken cooks, make the salad base by combining 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
17While the chicken cooks, make the salad base by combining 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
18While the chicken cooks, make the salad base by combining 2 thinly shredded romaine lettuce, 1/2 cup of finely chopped dill pickles, and a very large handful of chopped parsley.
19To make express pickled onions, finely dice a medium red onion and add it to a bowl with the juice of a lemon, a couple pinches of salt, and 1/2 tbsp sumac. Mix a couple times over 5 minutes.
20To make express pickled onions, finely dice a medium red onion and add it to a bowl with the juice of a lemon, a couple pinches of salt, and 1/2 tbsp sumac. Mix a couple times over 5 minutes.
21To make express pickled onions, finely dice a medium red onion and add it to a bowl with the juice of a lemon, a couple pinches of salt, and 1/2 tbsp sumac. Mix a couple times over 5 minutes.
22For 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 of cumin, and a couple pinches of salt.
23For 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 of cumin, and a couple pinches of salt.
24For 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 of cumin, and a couple pinches of salt.
25Pour the yogurt sauce over everything and toss well.
26Pour the yogurt sauce over everything and toss well.
27Pour the yogurt sauce over everything and toss well.
28Serve over your favorite bread or vessel.
29Serve over your favorite bread or vessel.
30Serve over your favorite bread or vessel.
31Finish with lemon wedges, crumbled feta, and extra herbs.
32Finish with lemon wedges, crumbled feta, and extra herbs.
33Finish 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
2 pinches salt
2 pinches salt
2 pinches salt
1 tbsp yogurt
1 tbsp yogurt
1 tbsp yogurt
1 lemon, juiced
1 lemon, juiced
1 lemon, juiced
2 thinly shredded romaine lettuce
2 thinly shredded romaine lettuce
2 thinly shredded romaine lettuce
0.5 cup dill pickles, finely chopped
0.5 cup dill pickles, finely chopped
0.5 cup dill pickles, finely chopped
1 handful chopped parsley
1 handful chopped parsley
1 handful chopped parsley
thinly sliced radishes
thinly sliced radishes
thinly sliced radishes
shredded cabbage
shredded cabbage
shredded cabbage
pickled turnips
pickled turnips
pickled turnips
red onion
red onion
red onion
1 medium red onion, finely diced
1 medium red onion, finely diced
1 medium red onion, finely diced
1 lemon, juiced
1 lemon, juiced
1 lemon, juiced
2 pinches salt
2 pinches salt
2 pinches salt
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, juiced
1 lemon, juiced
1 lemon, juiced
3 garlic cloves
3 garlic cloves
3 garlic cloves
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
0.25 tsp smoked paprika
0.25 tsp smoked paprika
0.25 tsp smoked paprika
1 pinch cumin
1 pinch cumin
1 pinch cumin
2 pinches salt
2 pinches salt
2 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 for 2-3 hours for best flavor.
Serve over sourdough, pita, lavash, bell peppers, cucumbers, or low-carb bread.
Add thinly sliced radishes or shredded cabbage for extra crunch.
Use pickled turnips or red onion.
Finish with lemon wedges, crumbled feta, and extra herbs.