Air Fryer Greek Chicken with Lemon and Oregano

Air Fryer Greek Chicken — diced chicken, red bell pepper, red onion, and zucchini tossed with Greek seasonings and finished with crumbled feta. This low-carb air fryer meal is flavorful, quick to prepare, and can be ready in under 30 minutes.

This easy air fryer recipe works well served over cauliflower rice, alongside a simple Greek salad, or wrapped in lettuce leaves for a light lunch. It’s an excellent option for busy weeknights because the active prep time is short and the air fryer does most of the work. The combination of oregano, thyme, and garlic powder gives the dish a classic Mediterranean profile, and a sprinkle of feta at the end adds a creamy, salty finish.

To prepare the recipe, cut one 10-ounce boneless, skinless chicken breast into 1-inch cubes. Chop half a red onion, half a red bell pepper, and half a medium zucchini into similar-sized pieces so everything cooks evenly. Toss the chicken and vegetables with olive oil (or avocado or coconut oil), dried oregano, dried parsley, garlic powder, dried thyme, and salt and pepper to taste.

Tip: You can mix the chicken, vegetables, and seasonings up to 24 hours in advance and refrigerate them. Marinating briefly helps meld the flavors, though it’s not required for a great result.

Place the seasoned mixture in the air fryer basket and cook at 380°F (approx. 193°C) for 12–15 minutes, shaking or stirring once halfway through to ensure even browning. Cooking times vary by model and by how full the basket is, so use the time as a guideline and check for doneness: the chicken should reach 165°F (74°C) and vegetables should be tender-crisp. When finished, transfer to plates and sprinkle with crumbled feta cheese if desired.

Tips for Making Air Fryer Greek Chicken

• This recipe yields about 2 servings, which is roughly what fits in a standard air fryer basket at one time. It’s easy to double the recipe and cook in batches for a larger group.
• Different air fryer brands and models cook at different rates. Start with the suggested time and check the food early. Opening the basket briefly to stir or shake won’t significantly affect overall cooking time.
• For even browning, avoid overcrowding the basket. If pieces are stacked, they steam more than roast.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in the air fryer for a few minutes to restore crisp edges, or warm in a skillet over medium heat.
• Variations: add sliced mushrooms, cherry tomatoes, or olives for more Mediterranean flavors. For extra brightness, squeeze fresh lemon juice over the finished dish.

More Low Carb Air Fryer Recipes

• Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites
• Air Fryer Chicken Fajitas

Air Fryer Greek Chicken

Ingredients

• 1 (10-ounce) boneless, skinless chicken breast
• 1/2 medium red onion, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 medium zucchini, coarsely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• 1 1/2 tablespoons olive oil (or coconut or avocado oil)
• 2 tablespoons crumbled feta cheese, for serving

Instructions

1. Cut the chicken into 1-inch cubes. Combine the chicken, red onion, bell pepper, and zucchini in a medium bowl so the pieces are similarly sized for even cooking.
2. Add the oregano, parsley, garlic powder, and thyme. Season with salt and pepper to taste.
3. Drizzle with oil and toss everything together so the chicken and vegetables are evenly coated.
4. Place the mixture in a single layer in the air fryer basket. Cook at 380°F for 12 to 15 minutes, shaking the basket or stirring the ingredients halfway through to promote even browning.
5. When the chicken is cooked through and the vegetables are tender-crisp, remove from the air fryer. Sprinkle with crumbled feta and serve immediately.

Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking techniques.