GREEK CHICKEN & POTATO BOWLS

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Step 1

• IN A BOWL ADD YOUR DICED POTATOES, SEASONINGS AND OLIVE OIL AND ENSURE THEY ARE WELL coated

Step 2

• AIR FRY AT 185 DEGREES FOR 10 MINUTES

Step 3

• IN A SEPARATE BOWL, ADD THE CHICKEN THIGHS, SEASONING AND OLIVE OIL AND MIX UNTIL WELL combined

Step 4

• AFTER 10 MINUTES, ADD THESE TO THE AIR FRYER AND COOK FOR 20-24 MINUTES (OR UNTIL COOKED) FLIPPING HALFWAY

Step 5

• OPTIONALLY, WHILE EVERYTHING COOKS I MADE SOME REALLY EASY FLATBREADS TO GO WITH IT!

Step 6

• JUST MIX YOUR YOGHURT, FLOUR, GARLIC AND SALT AND PEPPER TOGETHER IN A BOWL UNTIL YOU FORM A ROUGH DOUGH

Step 7

• DIVIDE THE DOUGH INTO 2 EQUAL BALLS AND ROLL THESE OUT THINLY ON A LIGHTLY FLOURED surface

Step 8

• TO A FRYING PAN WITH A SPLASH OF OLIVE OIL, ADD EACH FLATBREAD AND FRY FOR A FEW MINUTES EITHER SIDE UNTIL GOLDEN

Step 9

• PLATE UP THE COOKED POTATOES AND CHICKEN WITH YOUR CHOPPED VEG, LETTUCE, HOMEMADE TZATZIKI AND THE HOMEMADE FLATBREADS

Step 10

Mix all ingredients together in a bowl