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Air Fryer Greek Chicken

2.0

2 teaspoons extra virgin olive oil

2 ½ tablespoons lemon juice

½ teaspoon dried oregano

¾ teaspoon Dijon mustard

¾ teaspoon kosher salt

12 ounces boneless skinless chicken breasts (cut into 1-inch cubes)

1 medium zucchini (8 ounces, sliced into ¼-inch thick 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)

3 tablespoons feta cheese (crumbled )

1 tablespoon fresh dill (chopped )

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 43 weeks ago

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