Description

This Air Fryer Chicken and Veggies recipe is a quick, healthy, and flavorful meal that comes together in under 30 minutes! Juicy, seasoned chicken breast (or thighs) is paired with crispy, roasted vegetables for a satisfying dish that’s perfect for busy weeknights. The air fryer ensures a perfect balance of tenderness and crispiness without the need for excess oil.

Origin

Air frying has become a go-to cooking method for those looking to enjoy crispy, flavorful meals with less oil. Inspired by Mediterranean and roasted chicken dishes, this air fryer recipe simplifies traditional roasting while keeping the bold flavors and perfect textures.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs, cut into chunks)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano (or Italian seasoning)
• ½ tsp chili flakes (optional, for spice)

For the Vegetables:

• 1 cup bell peppers, sliced (any color)
• 1 cup zucchini, sliced
• 1 cup broccoli florets
• ½ red onion, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried thyme

Optional Ingredients:

• ½ lemon, for squeezing (for extra freshness)
• 1 tbsp grated Parmesan cheese (for a savory touch)
• 1 tbsp balsamic glaze (for extra depth)

Instructions

1. Preheat the Air Fryer:

• Set your air fryer to 380°F (190°C) and let it preheat for 2–3 minutes.

2. Season the Chicken:

• In a bowl, mix chicken, olive oil, garlic powder, onion powder, paprika, salt, pepper, oregano, and chili flakes until well coated.

3. Prepare the Vegetables:

• In a separate bowl, toss bell peppers, zucchini, broccoli, and onion with olive oil, salt, pepper, garlic powder, and thyme.

4. Air Fry the Chicken:

• Place the chicken pieces in the air fryer basket, leaving space for even cooking.
• Cook at 380°F (190°C) for 10 minutes, shaking the basket halfway.

5. Add the Vegetables:

• After 10 minutes, add the vegetables to the air fryer with the chicken.
• Cook for another 8–10 minutes, shaking the basket halfway, until the chicken is golden and reaches an internal temperature of 165°F (75°C).

6. Serve & Garnish:

• Transfer to a plate, squeeze fresh lemon juice on top, and optionally sprinkle with Parmesan cheese or balsamic glaze.

Tips for Success

• Cut the chicken and veggies evenly for uniform cooking.
• Don’t overcrowd the basket—cook in batches if needed for crispier results.
• Check for doneness using a meat thermometer to ensure juicy chicken.
• Customize your veggies—try asparagus, mushrooms, or Brussels sprouts!

Recommendations

• Serve with quinoa, rice, or a fresh salad for a complete meal.
• Store leftovers in the fridge for up to 3 days and reheat in the air fryer at 350°F (175°C) for 3–5 minutes.
• Pair with garlic yogurt sauce or hummus for extra flavor.

Nutrition (Per Serving, Approx.)

• Calories: 350
• Carbohydrates: 15g
• Protein: 40g
• Fat: 15g
• Fiber: 5g
• Sugars: 6g

This Air Fryer Chicken and Veggies is a simple, nutritious, and delicious meal that’s packed with flavor and perfect for meal prep!