Air Fryer Greek Chicken and Veggies

Instructions

Place 1 pound boneless skinless chicken breasts 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 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1 tablespoon minced garlic, 1 tablespoon Greek seasoning, 1 teaspoon salt, and 1/2 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 1 medium zucchini and 1/2 medium red onion into bite size pieces that are about 1/2 inch thick.

Add the 1 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 78 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Serve hot, garnished with 1/2 cup crumbled feta cheese.

Main Dish