Air Fryer Greek Chicken

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

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

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.

Nutrition

• Taille de Portion: 1 1/2 cups
• Calories: 414 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Cholestérol: 131 mg
• Sodium: 1056 mg
• Glucides Totaux: 18.5 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8.5 g
• Protéines: 45 g