| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 6 tsp Olive Oil
- 8 tbps Lemon Juice
- 1.5 tsp Oregano
- 2.25 tsp Dijon Mustard
- 2.25 tsp Kosher Salt
- 2 lbs Chicken Breast cut into cubes
- 3 each Zucchini cut into half moons
- 1.5 cup Cherry Tomatoes cut into halves
- 1.5 each Red Onion cut into wedges
- 1.5 cup chickpeas canned
- .75 cup Kalamata Olives sliced
- 9 tbsp Feta Cheese
- 3 tbsp Dill
Ingredients
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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.
Credit: https://www.skinnytaste.com/air-fryer-greek-chicken/#recipe