Description
This easy Air Fryer Greek Chicken recipe is packed with flavor, featuring juicy chicken, tender chickpeas, zucchini, and creamy feta. A high-protein, one-pot dinner you can make in minutes!
- Air Fryer
- Air Fryer Parchment
Ingredients
2teaspoonsextra virgin olive oil
2 ½tablespoonslemon juice
½teaspoondried oregano
¾teaspoonDijon mustard
¾teaspoonkosher salt
12ouncesboneless skinless chicken breasts, cut into 1-inch cubes
1medium zucchini, 8 ounces, sliced into ¼-inch thick half moons
½cupcherry tomatoes, halved
½small red onion, cut into wedges
½cupcanned chickpeas, rinsed and drained
¼cupkalamata olives, pitted and sliced
3tablespoonsfeta cheese, crumbled
1tablespoonfresh dill, chopped
Instructions
- Add the olive oil, lemon juice, dried oregano, Dijon mustard and salt to a mixing bowl and whisk to combine.
- Add the chicken, zucchini, tomatoes, red onion, chickpeas, and olives to the bowl and toss to coat everything in the marinade.
- In a single layer, (in batches as needed for smaller baskets), transfer the chicken and vegetables to the air fryer basket and cook 400°F about 10 minutes, shaking the basket 2 to 3 times, until the chicken is browned and the vegetables are tender.
Top with feta cheese and chopped dill and serve right away.
Last Step:
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Notes
Simplify cleanup and line the basket with air fryer parchment paper.
Cook in batches. For the chicken to get crispy, it needs space for the hot air to circulate around it. So, place everything in a single layer and don’t overcrowd the basket. Shake the basket a couple of times while it’s cooking to ensure the food cooks evenly.
Nutrition
Serving: 11/2 cups, Calories: 414kcal, Carbohydrates: 18.5g, Protein: 45g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 131mg, Sodium: 1056mg, Fiber: 5g, Sugar: 8.5g
