Air Fryer High Protein Chicken

• 200 g Greek yogurt, thick
• 2 cloves Garlic
• 1 medium Lemon
• 1 ½ tsp Ground cumin
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 pieces Chicken breast
• 1 medium Cucumber
• 1 small Red onion

1. In a bowl, combine the greek yogurt with crushed garlic, ground cumin, fine sea salt, black pepper, finely grated lemon zest and half the lemon juice. Add the chicken breasts and turn to coat well. Cover and marinate for 20 minutes at room temperature.
2. Preheat the air fryer to 190°C (375°F) for 3 minutes. Lift the chicken out of the marinade, letting excess drip back into the bowl. Air-fry for 14 to 18 minutes, turning halfway, until browned and the thickest part is piping hot.
3. While the chicken cooks, thinly slice the cucumber and red onion and place in a bowl. Squeeze over the remaining lemon juice and season with a pinch of fine sea salt and black pepper. Toss well and let it sit until serving.
4. Rest the chicken for 3 minutes, then slice. Serve with the cucumber and red onion salad alongside, spooning over any juices from the board. Taste and adjust with a little more black pepper if you like.

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