Air fryer chicken and vegetables recipe

Here’s a quick and healthy Air Fryer Chicken and Vegetables recipe — ideal for a weeknight dinner! It’s customizable, cooks fast, and needs minimal cleanup.

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🍗 Air Fryer Chicken and Vegetables

Ingredients (Serves 2–3):

• 2 boneless chicken breasts (or thighs), cut into bite-sized chunks

• 2 cups mixed vegetables (e.g. bell peppers, zucchini, broccoli, onions, carrots)

• 1½ tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• Optional: a squeeze of lemon or drizzle of balsamic glaze after cooking

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🧑‍🍳 Instructions:

1. Preheat your air fryer to 375°F (190°C) for 3–5 minutes.

2. Prep the chicken and veggies:

   • In a large bowl, toss the chicken and vegetables with olive oil and all the seasonings until well coated.

3. Air fry:

   • Add everything to the air fryer basket in a single layer (you can do two batches if needed).

   • Cook for 15–18 minutes, shaking the basket halfway through. Chicken should be golden and cooked through (internal temp: 165°F / 74°C), and vegetables tender with crisp edges.

4. Serve:

   • Garnish with fresh herbs (parsley or cilantro) or a squeeze of lemon.

   • Serve over rice, quinoa, or enjoy as-is for a low-carb meal.

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🔄 Variations:

• Use Italian seasoning or curry powder for different flavor profiles.

• Add cherry tomatoes in the last 5 minutes so they don’t overcook.

• For extra crispiness, sprinkle a little Parmesan cheese in the last 2 minutes of cooking.

Want a spicy version or one using frozen veggies? I can adjust it!