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A plate of air fryer chicken and veggies, beautifully arranged and ready to eat

Air Fryer Chicken and Veggies

A warm, simple, and quick meal perfect for busy nights, featuring juicy chicken and crispy vegetables made in an air fryer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1-2 pounds Boneless chicken breasts or thighs, cut into even pieces
  • 1-2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried herbs
For the vegetables
  • 4 cups Mixed veggies, like bell peppers, zucchini, carrots, broccoli Chop into similar size pieces
To finish
  • 1 whole Lemon, cut into wedges Optional
  • 1/4 cup Fresh parsley, chopped Optional

Method
 

Preparation
  1. Pat the chicken pieces dry with a paper towel, then put them in a bowl.
  2. Add olive oil, salt, black pepper, garlic powder, paprika, and dried herbs. Toss to coat the chicken well.
  3. Chop the vegetables into similar size pieces. Put them in a bowl, add a little olive oil, salt, and pepper, toss.
  4. Preheat the air fryer to 380°F (193°C) for about 3 minutes.
Cooking
  1. Place chicken in the air fryer basket in one layer, add veggies around the chicken, do not crowd the basket.
  2. Cook for 10 minutes, open and shake the basket or turn pieces, then cook for another 8 to 10 minutes until chicken reaches 165°F (74°C) and veggies are tender and crisp.
  3. Let the food rest for 3 minutes, squeeze lemon if desired, and sprinkle with parsley. Serve warm.

Notes

Cut chicken and veggies to the same size for even cooking. Dry the chicken first for better oil and spice adhesion. Avoid overcrowding the basket. Shake the basket halfway for even cooking. Use a meat thermometer to check doneness. Adjust cooking time based on chicken piece size.