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Mediterranean Air-Fried Chicken & Chickpea Medley

Experience the vibrant flavors of the Mediterranean in this impeccably balanced, high-protein weeknight dinner. Juicy chicken, hearty chickpeas, and crisp vegetables are infused with a lemon-herb marinade and air-fried to perfection in under 30 minutes.
Course Main Course
Cuisine Mediterranean
Keyword 30 minute Mediterranean diet dinner, air fryer chicken and chickpeas, air fryer Mediterranean chicken
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4
Calories 551kcal

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 together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, smoked paprika, garlic powder, black pepper, and Dijon mustard. This creates a potent, salt-free flavor base.
  • Combine Vegetables & Legumes: To the mixing bowl, add the prepared zucchini, red bell pepper, red onion, and the rinsed and drained chickpeas. Gently toss to ensure everything is lightly coated.
  • Incorporate the Protein: Add the cubed chicken breast to the bowl with the vegetables. Toss thoroughly until the chicken is evenly coated with the marinade and spices. Let it sit for 5 minutes to allow the flavors to penetrate.
  • Begin the First Air Fry: Preheat your air fryer to 390°F (200°C). Arrange the chicken, red bell pepper, and red onion pieces in a single, even layer in the air fryer basket, reserving the other vegetables in the bowl. Cook for 8 minutes, shaking the basket halfway through. This initial stage gives the chicken and heartier vegetables a head start on browning.
  • Complete the Final Air Fry: After 8 minutes, open the basket and add the reserved zucchini, cherry tomatoes, and Kalamata olives. Gently toss everything together in the basket. Return the basket to the air fryer and cook for an additional 6−8 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are tender-crisp.
  • Finish and Serve: Carefully transfer the contents of the air fryer basket to a serving platter or individual bowls. Immediately sprinkle with the crumbled feta cheese and fresh chopped dill. The residual heat will slightly soften the cheese and release the aroma of the dill. Serve hot.

Notes

Don't Crowd the Basket: For the crispiest results, ensure the ingredients are in a single layer. If you have a smaller air fryer, cooking in two full batches is highly recommended for the best texture.
Pat Dry for Perfection: For optimal browning on the chicken and vegetables, pat them dry with a paper towel before adding them to the marinade. Excess moisture can cause steaming instead of frying.
Serving Suggestion: While a complete meal on its own, this dish pairs wonderfully with a side of whole-wheat couscous or a fresh cucumber and yogurt dip (tzatziki) to complement the Mediterranean flavors.

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