Air Fryer Chicken and Veggies (Printable Version)
Juicy chicken and colorful vegetables air-fried to perfection with herbs and spices in just 10 minutes.
# What You Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (approximately 1 pound), cut into 1-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced into half-moons
05 - 1 red onion, cut into wedges
06 - 1 cup broccoli florets
→ Marinade & Seasoning
07 - 2 tablespoons olive oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat the air fryer to 400°F for 2 minutes before beginning preparation.
02 - In a large mixing bowl, whisk together olive oil, garlic powder, smoked paprika, oregano, thyme, salt, black pepper, and crushed red pepper flakes if using.
03 - Add the chicken pieces and all prepared vegetables to the bowl. Toss thoroughly until everything is evenly coated with the seasoning mixture.
04 - Place the seasoned chicken and vegetables in a single layer in the air fryer basket. Cook in two batches if necessary to avoid overcrowding.
05 - Cook at 400°F for 10 minutes total, shaking or stirring the basket halfway through cooking. The chicken should reach an internal temperature of 165°F and vegetables should be tender-crisp.
06 - Transfer to a serving platter and serve immediately. Garnish with fresh herbs such as parsley or basil if desired.
# Expert Advice:
01 -
- Everything cooks in one basket so cleanup is literally nonexistent
- The high heat creates these gorgeous little charred edges on the vegetables that make them taste like they came from a restaurant
02 -
- I learned the hard way that overcrowding the basket turns everything into steamed mush instead of crispy perfection
- Shaking the basket halfway through is non-negotiable—it's what creates those restaurant-quality charred edges
03 -
- Pat the chicken dry with paper towels before cutting—extra moisture creates steam instead of crispiness
- Room temperature vegetables cook more evenly, so take them out of the fridge while you prep everything else