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Air Fryer Chicken and Vegetables

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  • Prep time: 10 minutes

  • Cook time: 18 minutes

  • Total time: 28 minutes

  • Servings: 4 people

  • Course: Main Dish

  • Dietary Info: Gluten-Free, Dairy-Free, High-Protein

Intensity & Effort Levels

  • Active Effort: Low (Mostly chopping and mixing)

  • Cleanup Difficulty: Easy (Single-basket air fryer friendly)

  • Skill Level: Beginner-Friendly

Ingredients

For the Chicken and Vegetables

  • 2 large boneless, skinless chicken breasts (cut into uniform 1-inch bite-sized cubes)

  • 2 cups broccoli florets (cut into bite-sized pieces)

  • 1 large red bell pepper (cored and diced into 1-inch squares)

  • 1 medium zucchini (sliced into half-moons)

  • 1 cup baby yellow potatoes (quartered; Note: cut small so they cook through)

  • 2 tablespoons olive oil (divided)

For the Garlic Herb Seasoning Blend

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika (adds a wonderful color and subtle smoky depth)

  • 1 teaspoon salt (adjust to taste)

  • 1/2 teaspoon freshly cracked black pepper

For the Finish

  • 1 tablespoon fresh lemon juice (brightens up the flavors right before serving)

  • 2 tablespoons fresh parsley (finely chopped, for garnish)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Ingredients

  1. Preheat your air fryer to 380°F (190°C) for about 3 to 5 minutes so it is hot and ready to sear the ingredients properly.

  2. Wash and thoroughly dry all your vegetables and chicken. Patting the chicken dry with paper towels is a crucial step; it removes excess moisture and ensures the seasonings stick and the chicken browns rather than steams.

  3. Dice the chicken breasts and chop all your vegetables into relatively uniform sizes. Keeping the pieces uniform ensures that everything cooks evenly at the exact same rate.

Step 2: Mix the Seasoning Blend

  1. In a small mixing bowl, whisk together the garlic powder, onion powder, dried oregano, dried thyme, smoked paprika, salt, and black pepper until completely combined.

Step 3: Season the Chicken and Potatoes First

Because potatoes and chicken take slightly longer to cook thoroughly than quick-roasting tender vegetables like bell peppers and broccoli, we will give them a head start.

  1. Place the cubed chicken and quartered baby potatoes into a large mixing bowl.

  2. Drizzle with 1 tablespoon of olive oil.

  3. Sprinkle half of your spice mixture over the chicken and potatoes. Toss thoroughly with your hands or a spatula until every piece is evenly coated.

Step 4: The First Air Fryer Batch (Chicken & Potatoes)

  1. Transfer the seasoned chicken and potato mixture into your preheated air fryer basket. Spread them out into a mostly even layer.

  2. Cook at 380°F (190°C) for 8 minutes. Shake the basket halfway through at the 4-minute mark to ensure even browning.

Step 5: Prep the Remaining Vegetables

  1. While the chicken and potatoes are getting their initial cook, place your broccoli florets, diced bell pepper, and sliced zucchini into the same large bowl you used earlier.

  2. Drizzle the remaining 1 tablespoon of olive oil over the vegetables and sprinkle the remaining half of the spice blend on top. Toss well to coat.

Step 6: Combine and Finish Cooking

  1. After the initial 8 minutes are up, open the air fryer basket.

  2. Add the seasoned broccoli, bell peppers, and zucchini right into the basket with the chicken and potatoes.

  3. Toss everything together vigorously to mix the ingredients and distribute the heat evenly.

  4. Return the basket to the air fryer and cook for an additional 8 to 10 minutes at 380°F (190°C), shaking the basket once more at the 5-minute mark.

  5. The dish is done when the chicken registers an internal temperature of 165°F (74°C) on a digital meat thermometer, the potatoes are fork-tender, and the broccoli edges are nicely charred and crispy.

Step 7: Garnish and Serve

  1. Transfer the contents of the air fryer basket onto a large serving platter or divide evenly among four dinner plates.

  2. Drizzle the fresh lemon juice evenly over the warm mix to awaken the savory garlic and herb notes.

  3. Garnish generously with freshly chopped parsley and serve immediately while hot.

Chef’s Pro-Tips for Success

  • Don’t Overcrowd the Basket: Depending on the capacity of your specific air fryer model (e.g., 4-quart vs. 6-quart), you may need to cook this recipe in two separate batches. Overcrowding leads to steaming instead of air frying, which prevents that delicious crispy texture.

  • Uniform Cutting: Take your time cutting the potatoes small. Because air fryers cook fast with circulating heat, larger potato chunks might remain firm in the center while the chicken overcooks.

  • Customize Your Veggies: This recipe is highly adaptable. Feel free to swap out zucchini or bell peppers for Brussels sprouts, asparagus, or cauliflower florets based on what you have in your refrigerator.

Nutrition Information

Serving size: 1/4 of the total recipe

  • Calories: 320 kcal

  • Protein: 32 g

  • Carbohydrates: 22 g

  • Dietary Fiber: 5 g

  • Sugars: 4 g

  • Total Fat: 11 g

  • Saturated Fat: 1.5 g

  • Sodium: 620 mg

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