Air Fryer Chicken with Vegetables
A quick and flavorful air fryer chicken recipe with vegetables that simplifies weeknight dinners while delivering amazing taste and easy cleanup.
Ingredients
Chicken
- 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into 1 inch pieces Thighs are more forgiving, but breasts cook faster.
Vegetables
- 3 to 4 cups mixed vegetables (bell peppers, red onion, zucchini, broccoli, carrots) Cut into similar sizes for even cooking.
Oil
- 1.5 tablespoons olive oil or avocado oil A thin coat is perfect; avoid too much oil to prevent sogginess.
Seasoning Blend
- 1 teaspoon kosher salt Plus a tiny extra pinch for the veggies.
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- pinch chili flakes or cayenne for heat
Optional Boosts
- 1 teaspoon Italian seasoning or lemon zest Add a squeeze of fresh lemon to finish.
Instructions
Preparation
- Pat the chicken dry and cut into bite-size pieces. Cut vegetables into 1 inch chunks.
- Toss chicken and vegetables in a large bowl with oil and the seasoning blend. Mix well.
- Preheat your air fryer to 390 degrees F for 3 minutes.
Cooking
- Spread the chicken and vegetables in a single layer in the basket. Avoid crowding.
- Air fry for 12 to 16 minutes, shaking the basket once around the 7 minute mark. Ensure chicken reaches 165 degrees F.
- If vegetables are firmer, keep them in for an additional 1 to 2 minutes after removing the chicken.
Finish and Serve
- Squeeze fresh lemon over the top and sprinkle with chopped parsley before serving.
- Serve it over rice, quinoa, or as is for a lighter bowl.
Notes
Meal prep friendly. Store in an airtight container up to 4 days. Reheat in the air fryer for crispness.