This easy Air Fryer Greek Chicken recipe is packed with flavor and ready in 20 minutes. With juicy chicken, chickpeas, zucchini, and feta, it’s a one-pot, high-protein weeknight meal.
Air Fryer Greek Chicken
When a Greek salad meets a warm grain bowl (minus the grain), you get Air Fryer Greek Chicken! It’s quick, fresh, filling, and protein-packed—just the kind of weeknight dinner I love to eat on repeat. I initially tested this dish as a foil packet recipe, thinking it would be the perfect all-in-one dinner for the grill or oven. I had a hunch, though, that it might work even better in the air fryer, and I was right. The air fryer gives the chicken those beautiful golden edges while keeping everything tender and juicy. The zucchini and red onion caramelize just enough, the tomatoes burst, and the chickpeas soak up all the flavor from the briny olives, creamy feta, and fresh dill. If you love easy air fryer recipes, this one definitely deserves a spot on your weekly rotation.
Why This Recipe Works
Chicken breasts aren’t always the most exciting, but when marinated in Greek vinaigrette and air fried until crisp yet tender, they’re hard to resist! Here are more reasons why you should try this meal:
- Fast and Easy: Perfect for busy weeknights!
- One Pot Meal: Chicken, chickpeas, and feta for protein and 3 kinds of vegetables make a satisfying, well-rounded meal.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, high-fiber, paleo, Mediterranean diet-friendly, dairy-free (if omitting feta), and anti-inflammatory
For more air fryer recipes, check out my cookbooks the Skinnytaste Air Fryer Cookbook and Skinnytaste Air Fryer Dinners!
Ingredients You’ll Need
Here are all the ingredients for these healthy Greek chicken breasts. See the recipe card below for the exact measurements.
- Greek Chicken Marinade: Whip up a quick Greek vinaigrette with olive oil, lemon juice, dried oregano, Dijon mustard, and salt.
- Chicken: Thanks to the marinade, the boneless, skinless chicken breasts, a lean protein source, are anything but bland.
- Vegetables: I used fresh summer zucchini and cherry tomatoes, plus red onion wedges.
- Canned Chickpeas, also called garbanzo beans, are an affordable plant- based source of protein and fiber.
- Greek Classics: Briny Kalamata olives, salty and tangy feta cheese, and fresh dill elevate this chicken, providing maximum Mediterranean flavor.
How to Air Fry Greek Chicken
Feel free to marinate the chicken for up to 5 hours if that works better for your schedule. See the recipe card at the bottom for printable directions.
- Make the Greek Marinade by whisking together the oil, lemon, oregano, Dijon, and salt.
- Marinate the chicken, veggies, chickpeas, and olives.
- Air fry Greek chicken and vegetables in a single layer at 400°F for 10 minutes. Top with feta and dill.
No air fryer? No problem!
Bake the chicken and vegetables on a parchment-lined sheet pan at 400°F for 20 minutes.
Variations
- Acid: Replace lemon juice with red wine vinegar.
- Vegetables: Use yellow squash, grape tomatoes, or white or yellow onions, depending on what’s available. You can also add other veggies, like bell peppers or mushrooms.
- Chicken: Substitute boneless, skinless chicken thighs.
- Olives: Swap Kalamata for Castelvetrano or another green olive.
- Dairy-Free: Omit the feta.
- Herbs: Swap the dried oregano or fresh dill with basil, oregano, parsley, or chives.
Tips for Success
- Simplify cleanup and line the basket with perforated 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.
Serving Suggestions
This air fryer Greek chicken and vegetables is packed with protein and fiber, making it a filling dish on its own. However, I’ve included some side dish ideas if you’d like to round out the meal.
Storage
- Refrigerate the Greek chicken for up to 4 days.
- Freezer: Let everything cool, then freeze in an airtight container for 3 months.
- How to Reheat: Thaw the chicken in the fridge overnight, and microwave it until warm. You can also air fry the leftovers at 360°F for 5 to 7 minutes.
More Air Fryer Chicken Recipes You’ll Love
For more dinner ideas using chicken, check out my Chicken Recipes and Air Fryer Recipes collections, plus these five delicious air fryer chicken recipes to inspire your next meal!
If you make this healthy air fryer Greek chicken breast recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 2 servings
Serving Size: 1 1/2 cups
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Add the olive oil, lemon juice, dried oregano, Dijon mustard and salt to a mixing bowl and whisk to combine.
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Add the chicken, zucchini, tomatoes, red onion, chickpeas, and olives to the bowl and toss to coat everything in the marinade.
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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.
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Top with feta cheese and chopped dill and serve right away.
Last Step:
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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.
Serving: 1 1/2 cups, Calories: 414 kcal, Carbohydrates: 18.5 g, Protein: 45 g, Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 131 mg, Sodium: 1056 mg, Fiber: 5 g, Sugar: 8.5 g
