INGREDIANTS
- Chicken Breasts: You can swap these for boneless chicken thighs, just add an extra 5-10 minutes of cooking time.
- Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works too.
- Lemon Juice: Fresh is best but if you’re short on time, you can use bottled.
- White Wine Vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute in the same amount.
- Greek seasoning You can easily find this in the spice aisle of your grocery store or make your own from scratch.
- Zucchini: Make sure to slice the zucchini evenly so it cooks at the same rate as the other veggies. Yellow squash can be used as a substitute.
- Red Onion: Red onion adds a nice pop of color and a slightly sweeter flavor.
- Tomatoes: Either grape or cherry tomatoes work. Adds freshness and acidity.
- Feta Cheese: Crumbled feta adds that signature tangy Greek flavor.
Instructions
- Place 2 pound boneless skinless chicken breast between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness. Transfer to a shallow dish or sealable bag.
- In a small mixing bowl, whisk together ½ cup olive oil, 4 tablespoons white wine vinegar, 4 tablespoons lemon juice, 2 tablespoon minced garlic, 2 tablespoon Greek seasoning, 2 teaspoon salt, and 1 teaspoon black pepper.
- Pour half of the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for 1 to 8 hours.
- Pepare the veggies by cutting the 2 medium zucchini and 1 medium red onion into bite size pieces that are about 1/2 inch thick.
- Add the 2 cup cherry or grape tomatoes, cubed zucchini, and red onion to a bowl and toss with remaining marinade.
- When ready to cook, Preheat the air fryer to 400°F (200°C).
- Place the marinated chicken in the air fryer basket and cook for 7 minutes. Flip the chicken and add the vegetables to the basket. Cook for another 7–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve hot, garnished with 1 cup crumbled feta cheese.
Saline-Injected vs Natural Chicken
When shopping for chicken, you might come across labels like “saline-injected” or “enhanced.” This means the chicken has been injected with a saltwater solution to help keep it moist and improve its appearance in the store. While this can make the chicken juicier, it can also impact how your vegetables cook.
Saline-injected chicken tends to release more liquid as it roasts, which can cause the veggies to become soggy since the extra moisture prevents them from getting that perfect crisp. If you’re using saline-injected chicken, you might want to roast your vegetables on a separate sheet pan to keep them crispy.
Natural, unenhanced chicken releases less liquid during cooking, allowing your veggies to roast beautifully right alongside it. For the best results, check the label for natural chicken—you’ll get crispier veggies and avoid paying extra for added water weight!
Air Fryer Tips
Use a Liner: Cleaning up is a breeze if you use air fryer parchment liners. Less scrubbing, more enjoying.
Don’t Overcrowd: Give your food some breathing room in the air fryer basket. If your air fryer isn’t huge, cook in batches—it’s worth it for those perfectly golden results. And don’t forget to toss or shake everything halfway through so it all cooks nice and evenly.
Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked chicken. Use a meat thermometer if you can (to reach a safe internal temperature of 165°F) and check on things toward the end so you nail that perfect doneness.
