An air fryer doesn’t just crisp wings and fries—this countertop star also makes it easy to whip up complete meals for two with minimal cleanup. In this recipe, chicken breasts cook up beautifully juicy and crispy with very little oil. Active Time 15 minutes | Total Time 30 minutes
In a large bowl, toss the chicken with the oil, then the oregano, sumac and ½ teaspoon each salt and pepper. Add the tomatoes and onion and toss to combine.
Arrange in an even layer in an air-fryer basket and air-fry at 400°F, shaking the basket occasionally, until the chicken is golden brown and cooked through, 15 to 20 minutes.
Meanwhile, in a medium pot, bring 1¼ cups water to a boil.
Toss the couscous with the lemon zest and add to the boiling water.
Stir, cover, remove from the heat, and let stand for 5 minutes.
Fluff with a fork and fold in the lemon juice and 2 tablespoons of the dill.
Serve the chicken and vegetables over the couscous, spooning any juices collected at the bottom of the air fryer over the top.
Sprinkle with the remaining 2 tablespoons dill and feta and serve with the lemon wedges if desired.
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