Tzatziki and Pita Chips with Chicken

• 100 g raw Chicken breast, cut into 2 cm (¾ inch) cubes (3.5 oz raw)
• 0.7 g Dried oregano (⅔ tsp)
• 8 g Lemon juice (½ tbsp)
• 4 g Olive oil (1 tsp)
• 1 g Salt (⅛ tsp)
• 30 g Whole-wheat pita (1.1 oz)
• 90 g Nonfat Greek yogurt (⅓ cup)
• 40 g raw Cucumber, grated (1.4 oz raw)
• 2 g (½ clove) Garlic
• 2 g raw Fresh dill (¼ cup chopped)

You'll need: Air fryer or oven with a baking sheet, Bowl, Small bowl, Clean towel, Scissors or knife.

Method

1. Season the chicken

   Heat the air fryer to 200°C (400°F). Toss the chicken cubes in the bowl with the oregano, half the lemon juice, the olive oil and half the salt.

   Cut the cubes the same size so they cook at the same speed.

2. Air-fry the chicken

   Air-fry the chicken for 7 minutes, shaking halfway, until golden and cooked through, 74°C (165°F). In the oven, roast at 220°C (425°F) for 12–14 minutes. Move it to a plate.

   Don't skip the thermometer. Small cubes go from juicy to dry in a minute.

3. Crisp the pita chips

   Cut the pita into 8 wedges and pull them apart into single layers. Air-fry them for about 3 minutes, shaking once, until crisp and golden at the edges.

   Watch the last minute. Pita chips go from golden to burnt very quickly.

4. Stir the tzatziki and serve

   Squeeze the grated cucumber dry in the towel. Stir it into the yogurt with the grated garlic, chopped dill, the rest of the lemon juice and a pinch of salt. Serve the warm chicken and pita chips with the tzatziki for dipping.

   Squeezing the cucumber keeps the tzatziki thick instead of watery.

Swaps

• Chicken breast → Boneless chicken thighsJuicier and more forgiving, with about 40 kcal more.
• Whole-wheat pita → Cucumber slices for dippingFewer calories and a fresher crunch.