You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic granules
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
Juice of ½ lemon
For the Bake
1 red pepper, sliced
1 yellow pepper, sliced
200g cherry tomatoes
1 small red onion, sliced
3 garlic cloves, finely sliced
150ml chicken stock
Topping
150g feta cheese, crumbled
1 tbsp chopped fresh parsley
Zest of 1 lemon
Optional but Dangerous
Black olives
Sun-dried tomatoes
Warm flatbreads
Tzatziki
Chilli flakes
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, oregano, garlic granules, smoked paprika, salt, black pepper and lemon juice until evenly coated.
Place the chicken into a foil tray or heatproof dish.
Add the peppers, cherry tomatoes, red onion and sliced garlic around the chicken.
Pour in the chicken stock.
Air fry at 190°C for 18–20 minutes, stirring once halfway through, until the chicken is cooked and the vegetables have softened.
Scatter the crumbled feta evenly over the top.
Return to the air fryer for 4–5 minutes at 180°C, until the feta softens and begins to turn lightly golden around the edges.
Finish with the chopped parsley and fresh lemon zest.
Serve immediately with warm flatbreads, fluffy rice or roasted baby potatoes.