Air Fryer Chicken and Vegetables
This air fryer chicken and vegetables recipe is an easy high-protein dinner made with juicy chicken and simple veggies. It’s perfect for quick meals, healthy lunches, and meal prep.
Equipment
- Air fryer
- Mixing bowls
- Tongs
- Cutting board
- Knife
- Meat thermometer
Ingredients
- 1 ½ pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional
- ½ teaspoon Italian seasoning
- lemon wedges for serving
- chopped parsley for garnish
Instructions
- Preheat the air fryerPreheat your air fryer to 390°F (199°C) for 3 minutes.
- Prepare the chickenPlace the chicken pieces in a bowl. Add 1 tablespoon olive oil, half of the garlic powder, half of the smoked paprika, half of the onion powder, half of the salt, and half of the black pepper. Toss to coat.
- Season the vegetablesIn a separate bowl, toss the zucchini, bell peppers, and red onion with the remaining olive oil and seasonings.
- Start cooking the chickenPlace the chicken in the air fryer basket in a single layer. Cook for 6 minutes.
- Add the vegetablesShake the basket, then add the vegetables. Cook for another 7 to 9 minutes, shaking halfway through, until the chicken is cooked through and the vegetables are tender.
- Check donenessMake sure the chicken reaches 165°F (74°C) internally.
- ServeServe immediately with lemon wedges or garnish with parsley if desired.
Notes
- Cut the chicken into even pieces for consistent cooking.
- Softer vegetables cook faster, so avoid overfilling the basket.
- You may need to cook in batches depending on basket size.
- Add sturdier vegetables only if cut small enough to cook in time.
