Air Fryer Greek Chicken
Juicy chicken cubes tossed with zucchini, tomatoes, and chickpeas in a tangy lemon-oregano marinade. This complete high-protein meal cooks in your air fryer in just 10 minutes with crispy edges and tender vegetables.
Ingredients
Marinade
- 2 teaspoons extra virgin olive oil
- 2½ tablespoons fresh lemon juice
- ½ teaspoon dried oregano
- ¾ teaspoon Dijon mustard
- ¾ teaspoon kosher salt
Main Ingredients
- 12 ounces boneless skinless chicken breasts cut into 1-inch cubes
- 1 medium zucchini 8 ounces, sliced into ¼-inch half-moons
- ½ cup cherry tomatoes halved
- ½ small red onion cut into wedges
- ½ cup canned chickpeas rinsed and drained
- ¼ cup Kalamata olives pitted and sliced
Toppings
- 3 tablespoons feta cheese crumbled
- 1 tablespoon fresh dill chopped
Instructions
- In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, and kosher salt for about 30 seconds until the mixture emulsifies and thickens.
- Add the chicken cubes, zucchini slices, halved tomatoes, onion wedges, rinsed chickpeas, and sliced olives to the bowl. Toss with your hands or a spoon for about 2 minutes until every piece is evenly coated with the marinade.
- Transfer everything to your air fryer basket and spread out in a single layer. If your air fryer is smaller, cook in two batches to avoid overcrowding.
- Set the air fryer to 400°F and cook for 10 minutes, shaking the basket 2-3 times during cooking to ensure even browning. The chicken should have brown, crispy spots and reach an internal temperature of 165°F. The vegetables should be tender with some charred bits.
- Immediately sprinkle the feta cheese and fresh dill over the hot chicken and vegetables. Serve straight from the basket.
Notes
Oven Method: Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread everything in a single layer and roast for 20 minutes, stirring halfway through.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in the air fryer at 360°F for 5-7 minutes to restore crispiness.
Tips: Use perforated parchment paper for easy cleanup. Don't crowd the basket for best results. Cut all ingredients uniformly for even cooking. Marinate for up to 5 hours in the fridge for deeper flavor.