• Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
• Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
• Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
  
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
  
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
  
• Pre-heat the air fryer to 400°F.
• Air fry the chicken at 400°F for 11-12 minutes, or until chicken reaches 160° in the thickest part of the chicken, flipping the chicken halfway through. Set aside to rest for about 3-5 mintes before slicing.
  

• Preheat oven to 425°. Line a large baking sheet with foil or parchment paper. Set aside.
• Slice the squash in half lengthwise and scoop out the seeds. Slice the squash halves into 1/4 to 1/2-inch thick slices (half moon shape).
• Add squash to a large bowl, then add olive oil, cheese, and seasoning, tossing to coat the squash evenly. You may need to press the squash into the cheese to help it stick.
• Arrange sliced squash in a single layer on prepared baking sheet. Bake for 20-25 minutes until squash is golden brown. Top with fresh chopped parsley before serving, if desired.

Juicy Air Fryer Chicken

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
• Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Assemble

• Divide lettuce, cucumbers, tomatoes, chicken, olives, and feta cheese (if desired) into 4 serving dishes. Top with Greek Dressing before serving. Serve with pita bread and hummus if desired.

• Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil.
• Toss halved tomatoes with olive oil and half of the garlic.  Arrange in a single layer on lined baking sheet.  Bake for 20 minutes and set aside.
• Heat a large pot over medium-high heat.  Add butter and melt, then add onion and garlic.  Sauté for 1-2 minutes, then add mushrooms and continue to sauté for another 3 minutes.
• Add coconut milk, chicken stock, wine, and Oh My Spice seasoning.  Cover and bring to a boil, then add pasta, salt and pepper.  Stir until pasta is covered, then lower heat to a simmer for 10-12 minutes. Note: cooking time will vary depending on the size/shape of your pasta. Remove it from the heat when it is very al dente since it will continue cooking in the sauce after.
• Remove pot from heat and stir in chicken, spinach, roasted tomatoes, basil, lemon juice, lemon zest, and parmesan cheese.  Cover and allow to rest for about 5 minutes or until chicken is heated through, pasta is cooked al dente, and spinach is wilted.
• Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.