Description
This Air Fryer Greek Lemon Chicken and Rice Bake is a flavorful and easy one-pot meal combining tender marinated chicken thighs with zesty lemon, aromatic herbs, and vibrant veggies. The dish is cooked to perfection in the air fryer, resulting in juicy chicken and fluffy rice infused with Mediterranean flavors. Topped with Kalamata olives, crumbled feta, and fresh parsley, this gluten-free meal is perfect for a healthy weeknight dinner or entertaining guests.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice Bake
- 1 cup long grain white rice, rinsed
- 1 3/4 cups chicken broth
- 1/2 cup diced red onion
- 1/2 cup chopped bell pepper
- 1/4 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- Chopped fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the boneless chicken thighs or breasts, ensuring they are well coated. Cover and let marinate for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.
- Prepare Air Fryer and Rice Mixture: Preheat your air fryer to 350°F. In a 7–8 inch air fryer-safe baking dish, combine the rinsed long grain white rice, chicken broth, diced red onion, and chopped bell pepper. Stir to evenly distribute the ingredients.
- Assemble and Cook: Place the marinated chicken pieces evenly on top of the rice mixture in the baking dish. Cover the dish tightly with foil to trap steam and cook everything evenly. Place the covered dish inside the preheated air fryer and cook at 350°F for 30 minutes.
- Finish Cooking Uncovered: Carefully remove the foil covering (watch out for steam), gently stir the rice slightly to fluff it, and return the dish to the air fryer uncovered. Continue cooking for an additional 8–10 minutes or until the rice is tender and the chicken registers an internal temperature of 165°F, indicating it is fully cooked.
- Garnish and Serve: Remove the dish from the air fryer. Top the chicken and rice with halved Kalamata olives and crumbled feta cheese. Allow the dish to rest for 5 minutes before garnishing with freshly chopped parsley and lemon wedges for an extra burst of flavor. Serve warm.
Notes
- For a crispier chicken skin, broil the chicken separately after baking to achieve a nice golden crust.
- Add fresh spinach or cherry tomatoes to the rice mixture before cooking for additional color, nutrients, and taste.
- This recipe also works well using chicken drumsticks or thighs with skin-on for different texture and flavor.
