I’ve always loved the flavor profile of a good chicken souvlaki—that bright, incredible hit of lemon, oregano, and garlic. But let’s be honest, skewering everything and firing up the grill isn’t exactly a Tuesday night reality.
My goal was to capture that exact feeling in a fraction of the time, using just one appliance. The air fryer was the obvious answer. This recipe is the result of that experiment, and it’s become an absolute staple in my home for its pure speed and massive flavor.
Your New Favorite High-Protein Weeknight Win
Here’s the deal: this meal is a powerhouse. You get an incredible 60 grams of protein per serving, which is amazing for staying full and feeling satisfied long after dinner is over.
It’s not just about the protein, though. This is a complete, balanced bowl. We’re talking fiber-packed chickpeas, a rainbow of fresh vegetables, and rich, healthy fats from the olive oil, olives, and feta.
It’s a perfect example of how nourishing, whole-food ingredients can come together to create a meal that is incredibly delicious and, most importantly, fast.
From Bowl to Basket: The Simple Steps
This recipe’s beauty is in its simplicity. You aren’t juggling multiple pans or creating a huge mess. First, you’ll whisk together that bright, punchy marinade. It’s doing double-duty flavoring both the chicken and the vegetables.
Get everything coated in one big bowl.
The chicken, peppers, and onions go in the air fryer first to get a head start on cooking. Then, for the last 6-8 minutes, you toss in the zucchini, tomatoes, chickpeas, and olives. That’s it. Everything cooks to perfection, the tomatoes burst just slightly, and the chicken stays incredibly juicy.
A Few Quick Notes from My Kitchen
- Don’t Crowd the Basket: This is my number one air fryer rule! If you pile everything in, it will steam instead of fry. Cook in two batches if your basket is small. It’s worth the extra few minutes for that perfect, crisp-tender texture.
- Dry Ingredients = Better Browning: After rinsing your chickpeas, pat them (and the chicken) dry with a paper towel. This helps the marinade stick and gives you a much better “roast.”
- Serving Ideas: It’s a fantastic all-in-one meal, but I love to serve it with a dollop of creamy tzatziki (cucumber-yogurt dip). A little whole-wheat couscous or quinoa on the side is great, too.
Mediterranean Air-Fried Chicken & Chickpea Medley
Equipment
- Large mixing bowl
- Air Fryer (6-quart or larger recommended)
- Whisk
- Tongs
Ingredients
- 1⅓ lbs 680 g boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 15-ounce can low-sodium chickpeas, rinsed and thoroughly drained
- 2 medium zucchini 1 lb total, sliced into ½-inch thick half-moons
- 1 medium red bell pepper deseeded and cut into 1-inch pieces
- 1 small red onion cut into thin wedges
- 1 cup cherry tomatoes left whole
- 2½ tablespoons extra virgin olive oil
- ¼ cup fresh lemon juice from 1-2 lemons
- Zest of 1 lemon
- 1½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- ⅓ cup pitted Kalamata olives halved
- ¼ cup crumbled feta cheese
- 3 tablespoons fresh dill finely chopped
Instructions
- Create the Marinade: In a large mixing bowl, whisk olive oil, lemon juice, zest, oregano, smoked paprika, garlic powder, black pepper, and Dijon.
- Combine Vegetables & Legumes: Add zucchini, red bell pepper, red onion, and chickpeas; toss to coat.
- Incorporate the Protein: Add chicken; toss well. Marinate 5 minutes.
- First Air Fry: Preheat air fryer to 390°F (200°C). Arrange chicken, bell pepper, and onion in a single layer (cook in 2 batches if crowded). Air-fry 8 minutes, shaking halfway.
- Final Air Fry: Add reserved zucchini, chickpeas, cherry tomatoes, and Kalamata olives to the basket; toss gently with par-cooked items. Air-fry 6–8 minutes, until chicken reaches 165°F (74°C) and vegetables are tender-crisp. Discard any leftover marinade that contacted raw chicken—do not pour it over cooked food.
- Finish and Serve: Transfer to a platter/bowls; top with feta and dill. Serve hot.
Notes
Nutrition Facts
Per serving- Calories: 551 kcal
- Protein: 60 g
- Carbohydrates: 27 g
- Dietary Fiber: 7 g
- Total Sugars: 9.5 g
- Added Sugar: 0 g
- Total Fat: 20.3 g
- Saturated Fat: 4.6 g
- Sodium: 562 mg
Quick FAQs
Can I use chicken thighs?
Absolutely! Boneless, skinless chicken thighs would be wonderful here. They may need an extra 1-2 minutes of cooking time, so just be sure to check that they reach an internal temperature of 165°F (74°C).
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. I find the best way to reheat it is right back in the air fryer for 3-4 minutes at 370°F (188°C) until warmed through. It crisps everything up again perfectly.
Can I make this ahead of time?
Yes! You can cube the chicken and vegetables and mix the marinade 1-2 days ahead. Store them separately in the fridge. When you’re ready to eat, just toss everything together and air-fry. It makes this 30-minute meal even faster.
I hope this becomes one of your new weeknight staples. It’s vibrant, satisfying, and proves that you never have to choose between a fast meal and a fantastic one. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
