I still remember the first time I tasted authentic Greek chicken in a tiny seaside taverna – the juicy meat, those bright Mediterranean flavors, and veggies roasted to perfection. When I got home, I was determined to recreate that magic without spending hours in the kitchen. That’s how my Air Fryer Greek Chicken with Veggies was born! This recipe gives you all the sunshine flavors of the Mediterranean in just 20 minutes. The air fryer works its usual magic here, crisping up the chicken while keeping it tender inside and roasting the veggies until they’re caramelized at the edges. That tangy lemon-oregano marinade? Absolute perfection. It’s become my go-to when I want something healthy, flavorful, and ridiculously easy.
Why You’ll Love This Air Fryer Greek Chicken with Veggies
Oh, where do I even start? This recipe checks all the boxes for busy weeknights when you want something delicious without the fuss. Here’s why it’s become my absolute favorite:
- Lightning fast: From fridge to table in 20 minutes flat – that’s faster than most takeout!
- Healthy powerhouse: Packed with 28g protein per serving and all those gorgeous Mediterranean veggies.
- Minimal mess: One bowl for mixing, straight into the air fryer – my kind of cleanup.
- Sunshine flavors: That zesty lemon-oregano marinade will transport you straight to a Greek island.
- Meal prep dream: Makes perfect leftovers – just wait to add the feta until serving.
It’s everything I love about my Mediterranean Steak Bowl, but even quicker to make. Trust me, once you try this combo of juicy chicken and caramelized veggies, you’ll be hooked!
Ingredients for Air Fryer Greek Chicken with Veggies
Here’s everything you’ll need to make this Mediterranean dream come true. I’ve broken it down so you can see exactly how simple it really is!
- For the marinade:
- 2 teaspoons extra virgin olive oil (the good stuff!)
- 2 ½ tablespoons fresh lemon juice (about 1 juicy lemon)
- ½ teaspoon dried oregano (crush it between your fingers to wake up the flavor)
- ¾ teaspoon Dijon mustard (my secret weapon for tangy depth)
- ¾ teaspoon kosher salt
- For the chicken & veggies:
- 12 ounces boneless skinless chicken breasts, cut into 1-inch cubes (perfect bite-sized pieces)
- 1 medium zucchini (about 8 ounces), sliced into ¼-inch thick half moons
- ½ cup cherry tomatoes, halved (they burst into little flavor pockets!)
- ½ small red onion, cut into wedges (about ¼-inch thick)
- ½ cup canned chickpeas, rinsed and drained (for that creamy protein boost)
- ¼ cup kalamata olives, pitted and sliced (don’t skip these – they’re magic)
- For finishing:
- 3 tablespoons feta cheese, crumbled (the salty Greek crown jewel)
- 1 tablespoon fresh dill, chopped (trust me, it makes all the difference)
Ingredient Notes & Substitutions
I know we don’t always have everything on hand, so here’s how to make it work with what you’ve got:
- Chicken thighs work beautifully if you prefer them – just trim excess fat and keep the same weight.
- No Dijon? A teaspoon of regular mustard or even a dash of white wine vinegar will do in a pinch.
- Black olives can stand in for kalamatas, though you’ll miss that distinctive briny kick.
- Dairy-free? Skip the feta or use a vegan alternative – the marinade carries plenty of flavor on its own.
- Fresh oregano is fantastic if you have it – use 1 ½ teaspoons chopped.
The key is keeping that bright lemon-oregano flavor profile – everything else can bend a little!
How to Make Air Fryer Greek Chicken with Veggies
Okay, let’s get cooking! This recipe comes together so fast you’ll barely have time to wash your hands between steps. Here’s how I make it:
- Whisk that magic marinade: Grab a big bowl and whisk together the olive oil, lemon juice, oregano, Dijon, and salt. I like to use a fork – it helps emulsify everything beautifully. The smell alone will make your mouth water!
- Toss everything together: Add your chicken cubes and all the veggies (except the feta and dill) to the bowl. Use your hands or tongs to really coat everything evenly. Don’t be shy – get in there and make sure every piece is dressed!
- Air fry to perfection: Spread everything in a single layer in your air fryer basket (I line mine with air fryer parchment for easy cleanup). Cook at 400°F for 10 minutes, shaking the basket 2-3 times. You’ll know it’s ready when the chicken is golden and the veggies have those perfect caramelized edges.
- The grand finale: Transfer to a serving dish and shower with crumbled feta and fresh dill. That salty feta melting into the warm chicken? Absolute heaven!
If your air fryer is on the smaller side, just cook in batches – it’s worth it to avoid overcrowding. And don’t worry if some veggies stick together – those little clusters get extra crispy and delicious!
Pro Tips for Perfect Air Fryer Greek Chicken
Here are my secret weapons for making this dish absolutely foolproof:
- Preheat your air fryer for 3 minutes if you can – it gives everything a head start on getting crispy.
- Give it space! Overcrowding leads to steaming instead of roasting. Your chicken should have room to breathe.
- Got extra time? Let the chicken marinate for 30 minutes before cooking – the flavors will penetrate even deeper.
- Check that temp! Use a meat thermometer to ensure the chicken reaches 165°F at the thickest part.
Follow these simple tricks, and you’ll have restaurant-quality Greek chicken every single time. Easy peasy!
Serving Suggestions for Air Fryer Greek Chicken
Oh, how I love dressing up this dish! For a complete Mediterranean feast, serve your Greek chicken with warm pita bread and a big dollop of cool tzatziki. A simple Greek salad with crisp cucumbers and tomatoes makes the perfect fresh side. Want to bulk it up? Toss in some fluffy quinoa – it soaks up all those delicious juices beautifully. Sometimes I’ll even add a squeeze of extra lemon right at the table for that bright finishing touch!
Storing and Reheating Air Fryer Greek Chicken with Veggies
Here’s my foolproof system for keeping those Mediterranean flavors fresh! Store leftovers in an airtight container in the fridge – they’ll stay delicious for up to 3 days. Pro tip: Keep the feta separate and add it fresh when reheating so it doesn’t get rubbery. When you’re ready to eat again, just pop it back in the air fryer at 350°F for 3-4 minutes. The veggies will crisp right back up and the chicken stays juicy. Honestly? Sometimes I think the flavors taste even better the next day after they’ve had time to mingle!
Nutritional Information
Just a quick note about the nutrition in this delicious dish! While I always aim to create healthy, balanced meals, please remember that nutritional values are estimates and can vary based on the specific ingredients and brands you use. That gorgeous feta you picked up at the farmers market might have a different fat content than the grocery store brand, and your zucchini might be slightly bigger than mine – and that’s totally okay! What matters most is that you’re enjoying a meal packed with lean protein, fiber-rich veggies, and all those amazing Mediterranean flavors. As with any recipe, feel free to adjust ingredients to fit your dietary needs.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Oh, I totally get the convenience of frozen chicken, but trust me – thaw it first for this one! Frozen chicken won’t cook evenly in the air fryer, and you’ll end up with some pieces overcooked while others are still icy inside. I always keep a pack of chicken breasts in the fridge ready to go for quick meals like this. If you’re in a pinch, thaw it quickly by placing the sealed package in cold water (change the water every 30 minutes). Safety first!
Can I bake this Greek chicken instead of using an air fryer?
Absolutely! While I adore how the air fryer crisps everything up, you can bake this at 400°F for about 20 minutes. Spread everything on a parchment-lined baking sheet in a single layer – you might want to stir halfway through. The veggies won’t get quite as caramelized, but you’ll still get all those amazing Mediterranean flavors. I’ve done it both ways when my air fryer basket was already full of other goodies!
Is this Air Fryer Greek Chicken meal prep-friendly?
You bet it is! This is one of my go-to meal prep recipes. Just store the cooked chicken and veggies (without the feta) in airtight containers for up to 3 days. When you’re ready to eat, reheat in the air fryer at 350°F for 3-4 minutes, then add fresh feta and dill. The flavors actually improve as they mingle in the fridge! If you’re looking for more easy air fryer meal prep ideas, check out my collection of air fryer chicken recipes.
Can I use different vegetables in this recipe?
Of course! That’s the beauty of Mediterranean cooking – it’s all about using what’s fresh. Bell peppers, eggplant, or even cauliflower florets would be delicious here. Just keep the pieces about the same size so everything cooks evenly. I’d avoid watery veggies like mushrooms though – they can make everything steam instead of roast. The zucchini-tomato-onion combo is my favorite, but don’t be afraid to experiment!
How do I know when the chicken is fully cooked?
Great question! The safest way is to use an instant-read thermometer – the chicken should reach 165°F at the thickest part. If you don’t have one, cut into the largest piece of chicken. No pink should be visible, and the juices should run clear. Remember, the chicken will continue cooking a bit after you take it out of the air fryer, so don’t overdo it or you’ll lose that beautiful tenderness!
More Mediterranean Recipes to Try
If you loved this Greek chicken, you’ll adore my Crispy Gnocchi with Spinach and Feta – it’s got all those same sunny Mediterranean flavors in a comforting pasta dish!
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Air Fryer Greek Chicken with Veggies
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and healthy Mediterranean-inspired meal with tender chicken and roasted vegetables.
Ingredients
- 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
Instructions
- Whisk olive oil, lemon juice, oregano, Dijon mustard, and salt in a bowl.
- Toss chicken, zucchini, tomatoes, red onion, chickpeas, and olives in the marinade.
- Cook in the air fryer at 400°F for 10 minutes in a single layer, shaking the basket 2-3 times.
- Top with feta cheese and dill before serving.
Notes
- Use air fryer parchment paper for easy cleanup.
- Cook in batches to avoid overcrowding for crispier results.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Air Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: air fryer Greek chicken, healthy Mediterranean recipes, quick dinner, roasted vegetables, high-protein meal