• 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.

• Pre-heat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Toss tomatoes with 1 tsp olive oil and minced garlic.  Season with salt and pepper.  Roast for 20 minutes, then set aside to cool.
• Whisk dressing ingredients in a small bowl.
• Cook couscous according to package directions, then rinse with cold water and toss with dressing in a large bowl.
• Place trimmed asparagus in a microwave safe dish and cover with a very damp paper towel.  Microwave for 2 1/2 minutes until asparagus is bright green.  Add asparagus to an ice bath to stop the cooking.  Drain and pat dry, then chop into 1-2″ chunks.
• Add all remaining ingredients to the couscous and toss until evenly coated with dressing. Add more salt to taste, if desired.

• Pre-heat oven to 400 degrees. Line a baking sheet with foil and set aside.
• Toss baby carrots with half of the olive oil and half of the garlic powder, then arrange in a single layer on the baking sheet. Bake for 18 minutes.
• While the carrots bake, add the glaze ingredients to a small pan and bring to a boil over medium-high heat. Lower heat to a simmer and stir until brown sugar is melted. Set aside to cool in the refrigerator.
• After the carrots have baked for 18 minutes, add sugar snap peas and red bell peppers and toss. Add the sliced salmon onto baking sheet and brush with half of the glaze, reserving the rest for after baking.
• Bake the salmon and veggies for an additional 12-14 minutes or until salmon is cooked through.
• Divide evenly into 4 servings and drizzle salmon and veggies with remaining glaze before serving.

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.