Air Fryer Chicken & Veggies
This air fryer recipe delivers a vibrant, healthy, and incredibly easy weeknight dinner, combining succulent chicken breast pieces with colorful bell peppers, zucchini, and red onion, all seasoned with a zesty lemon-herb blend.
Ingredients
- 1.5 lb chicken breasts boneless
- 1 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp dried oregano
- 0.25 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 large bell pepper any color
- 1 medium zucchini cut into 1/2-inch thick half-moons
- 0.5 medium red onion cut into wedges
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped for garnish (optional)
Instructions
- In a large bowl, combine the cubed chicken, olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss well to coat.
- Add the bell pepper, zucchini, and red onion to the bowl with the chicken. Toss gently to combine all ingredients and ensure vegetables are lightly coated in seasoning.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Arrange the chicken and vegetable mixture in a single layer in the air fryer basket. You may need to cook in two batches, depending on the size of your air fryer, to avoid overcrowding. Overcrowding can lead to steaming instead of crisping.
- Air fry for 15-20 minutes, shaking the basket halfway through cooking, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp.
- Once cooked, transfer the chicken and veggies to a serving dish. Drizzle with fresh lemon juice and garnish with chopped parsley, if desired. Serve hot.
Notes
For extra flavor, marinate the chicken for at least 30 minutes. Feel free to swap vegetables—broccoli, carrots, or cherry tomatoes work great. Serve with quinoa, brown rice, or a light salad.