Greek Bowl with Air Fryer Chicken Thighs
Chicken Meat Dishes Gluten-Free Recipes Air Fryer Recipes Yogurt
Vacation is over! I was in Greece and I am trying to hold on to the Greek vibe a little longer in my life. It was very pleasant in Crete. Among other things, I brought back oregano so aromatic that it filled any room I kept it in with its scent, even though it was packed in a bag. I used it to season these Air Fryer chicken thighs.
This bowl is perfect for hot days - light, quick to assemble, and... packed with protein!
Ingredients
1 container cottage cheese (175-200 g)
1 small Greek yogurt (150 g)
1 large garlic clove
2 boneless chicken thighs (about 300 g)
4 small garden cucumbers (about 200 g)
1 smaller red onion (about 70 g)
2 sprigs dill
2 sprigs parsley
1/2 lemon
2 tablespoons extra virgin olive oil
salt, black pepper, oregano, chili flakes
Servings: 2
Calories: 550 kcal / serving (calculated with 10% yogurt)
Protein: 47.5 g / serving
How to prepare greek bowl with air fryer chicken thighs
- Cut the chicken thighs into pieces about 2 cm. Drizzle with 1 teaspoon of oil, salt, 10 grinds of black pepper, 1 level teaspoon of dried oregano crumbled between your fingers, and chili flakes to taste. Mix well to coat evenly with the seasonings.
- Preheat the Air Fryer at 200C for 3 minutes.
- Place the chicken pieces in the Air Fryer in a single layer. Cook for 6 minutes at 240C (Max Crisp program if you have it) or 10 minutes at 200C. Halfway through, pull out the basket and shake well to redistribute the chicken pieces. Reinsert the basket and leave until the set time is complete. At the end, the chicken pieces should be cooked and nicely browned all over.
* if you do not have an Air Fryer, just heat a non-stick pan well and saute the chicken pieces over high heat, stirring frequently until nicely browned all over; if you know your pan sticks, just add a little more oil when seasoning the chicken - When done, transfer them to a bowl and let them cool slightly.
- While the chicken is cooking, blend the cottage cheese with the yogurt, crushed garlic, and a little salt in a blender/immersion blender until you have a smooth cream.
- Peel the cucumbers and slice them into rounds. Peel the onion and slice it into rounds or half-rounds as well. Separate the onion rings. Sprinkle a little salt over them too.
- Finely chop the dill together with the parsley.
- Spread half of the cheese cream in each of two wider bowls. In the center, scatter half of the cucumber rounds. On top, scatter half of the onion rounds. Place half of the chicken pieces in the middle, like a mound. Sprinkle the herbs, some over the chicken and the rest on the edges where the cheese cream is visible.
- Squeeze 1-2 tablespoons of lemon juice over the contents of each bowl. Drizzle 1 tablespoon of quality oil on the edges where the cheese cream is. Serve immediately plain or with a piece of Greek pita bread.
