Recipe from : Kinda Healthy Recipes by Mason Woodruff
Ingredients For the Potatoes
1 lb Baby Gold Potatoes, quartered
1 Tbsp (16g) Olive Oil
2 Tbsp (30g) Lemon Juice
1/2 tsp Lemon Zest
1/2 Tbsp Greek Seasoning*
1/2 tsp Black Pepper
For the Chicken
1 lb Chicken Breast, diced
1 Tbsp (16g) Olive Oil
1/2 Tbsp Greek Seasoning*
1/2 tsp Black Pepper
Instructions
Mix the lemon juice and zest together with the olive oil and toss the quartered potatoes in the mixture. Season with 1/2 Tbsp Greek seasoning and 1/2 tsp black pepper.
Use a spatula to transfer the potatoes to an air fryer basket, leaving the remaining oil/lemon juice mixture in the bowl. Avoid dumping the potatoes straight in the basket.Air fry for 12 minutes at 400ºF.
While the potatoes cook, dice the chicken breast and add to the bowl with the remaining olive oil and lemon juice. Add the additional tablespoon of olive oil and toss to coat before adding the remaining 1/2 Tbsp Greek seasoning and 1/2 tsp pepper.
Once the potatoes have cooked for 12 minutes, transfer them to the bowl with the chicken and stir together.
Add the Greek chicken and potatoes back to the basket and air fry for 10-12 minutes at 400ºF, shaking halfway through, until the chicken reaches an internal temp of 165ºF. Check multiple pieces to ensure everything is evenly cooked. Serve with kalamata olives, feta cheese, and parsley, if desired.
Notes
*I used Cavender's Greek Seasoning.
Cook times are with a 6.5qt Ninja Foodi. If you're using a different air fryer, check on your chicken early and often in step 5 to avoid over/under cooking.
Instructions for oven baked Greek chicken and potatoes are in the post above.
Each serving has 5 WW SmartPoints (blue).
NUTRITION INFORMATION: YIELD: 4 Servings SERVING SIZE: 6 ounces Amount Per Serving: CALORIES: 265TOTAL FAT: 8gCARBOHYDRATES: 20gPROTEIN: 29g