Air Fryer Greek-Style Chicken and Artichokes
Serves: 5
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Our Air-Fryer Greek-Style Chicken and Artichoke recipe checks all the boxes for a quick, healthy and delicious meal. Marinated chicken thighs are roasted in the air-fryer until golden brown with convenient, antioxidant-rich artichoke hearts. Paired with a bright Greek-style main course salad, this 30-minute recipe is perfect for lunch or dinner.
Ingredients
- 1 Pkg Bell & Evans Boneless Skin-On Chicken Thighs
- 1/2 cup Olive oil
- 1/4 cup Red wine vinegar
- 1 clove Garlic, minced
- 2 tsp Chopped fresh oregano
- 1/2 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 (12-oz) jar Marinated quartered artichoke hearts, drained
- 1 English cucumber, cut into 1/4-inch rounds
- 3 cups Cherry tomatoes, halved
- 1 (8-oz) block Feta cheese, cut into 1/2-inch cubes
- 1/2 cup Pitted kalamata olives
- 1/2 small Red onion, thinly sliced
- 2 TB Chopped fresh mint
- Lemon wedges, for serving
Preparation
- Whisk the oil, vinegar, garlic, oregano, mustard, salt and pepper together in a medium bowl to form a vinaigrette. Reserve 1/4 cup of vinaigrette for serving with salad.
- Open chicken tray and pour remaining vinaigrette over chicken. Massage vinaigrette into chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
- Preheat the air-fryer to 380°F. Spray the inside of the air-fryer basket with nonstick cooking spray. Place the chicken, skin-side-up, in the air-fryer basket. Cook until light golden-brown, about 10 minutes. Scatter the artichokes around the chicken. Continue to cook until the internal temperature reaches 165°F, and artichokes are fully heated through, about 3-5 minutes. Allow the chicken to rest for 5 minutes.
- Toss the reserved vinaigrette, cucumber, tomatoes, feta, olives, red onions and mint together in a large bowl until coated. Serve with chicken, artichokes, and lemon wedges.
