"The Apollo" - Roots Natural Kitchen Copycat

Updated at: Wed, 16 Aug 2023 19:09:17 GMT

Step 1

Preheat air fryer to 375F

Step 2

Cut chicken breasts into 1'' to 1.5'' pieces and place into a large bowl. Combine the coriander powder, chili powder, oregano, garlic powder, paprika, cumin, salt, and pepper with the raw chicken pieces until thoroughly coated. Marinate for at least 1 hour, or overnight.

Step 3

Place raw chicken in air fryer, and set timer for 10 minutes. Shake basket halfway through. Depending on the size of your air fryer you may have to do multiple batches.

Step 4

Cover with tinfoil for 10 minutes prior to serving.

Step 5

Preheat air fryer to 325F.

Step 6

Split pita pockets in half by trimming along the outside seam along the circumference of the pita. This is easiest done with kitchen shears, but a knife also works. You should end up with 4 circles of pita.

Step 7

Cut pita circles into 8 triangles.

Step 8

Mix olive oil, salt, pepper, garlic powder, and parsley in a small bowl.

Step 9

Drizzle pita triangles with mixture.

Step 10

Add to basket and set timer for 8 minutes. Shake halfway through. Depending on the size of your air fryer you may have to do multiple batches.

Step 11

Let cool and set aside.

Step 12

Mix drained chickpeas, salt, dried oregano, garlic powder, and pepper. Set aside.

Step 13

Place vinegar, lemon juice, garlic, salt, pepper, and za'atar in a blender. Blend on high, slowly adding olive oil. Blend until well combined.

Step 14

Cook rice by package instructions.

Step 15

Combine cooked chicken, cooked pita chips, chickpeas, and lemon za'atar dressing with the remaining ingredients.

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