Air Fryer Chicken and Vegetables
A healthy and flavorful dish combining juicy chicken and vibrant vegetables, all cooked in an air fryer for a quick and easy weeknight meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure even thickness for uniform cooking
- 2 cups broccoli florets Fresh or frozen can be used
- 1 piece bell pepper, sliced Any color of bell pepper works
- 1 cup cherry tomatoes Halve if large
- 1 medium onion, cut into wedges Red or yellow onion recommended
Seasoning and Oil
- 3 tablespoons olive oil Can substitute with another oil if preferred
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
- Fresh herbs for garnish (such as parsley or basil) Adds freshness and aroma when serving
Instructions
Preparation
- Preheat your air fryer to 380°F (190°C).
- In a large mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken breasts to the bowl and coat them evenly with the mixture.
- Toss in the broccoli, bell pepper, cherry tomatoes, and onion, ensuring everything is coated with the olive oil and spices.
Cooking
- Place the chicken breasts in the air fryer basket, arranging the vegetables around them.
- Cook in the air fryer for 15-20 minutes, flipping the chicken halfway through the cooking time, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly crispy.
- Once done, let the chicken rest for a few minutes before slicing.
Serving
- Slice the chicken breasts and arrange them on a platter next to the colorful vegetables.
- Garnish with fresh herbs before serving.
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Notes
Keep the air fryer clean; if cooking in batches, ensure not to overcrowd to maintain crispness. Leftovers can be stored in the refrigerator for up to three to four days or frozen for about two months.