Description
A quick, 20-minute air fryer meal with tender chicken and crisp veggies, perfect for weeknights. Loaded with vibrant flavors and nutrients, this one-basket recipe is easy, adaptable, and wholesome.
Ingredients
4 skinless, boneless chicken breasts, 1/2 inch thick
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium carrots, peeled and cut into sticks
1 zucchini, cut into halves or quarters
1 head broccoli, florets separated
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Pat chicken breasts dry with paper towels. Season both sides evenly with garlic powder, paprika, oregano, salt, and pepper.
Toss bell peppers, carrots, zucchini, and broccoli with olive oil in a bowl.
Arrange chicken and vegetables in a single layer in an air fryer basket, ensuring pieces aren’t overcrowded (work in batches if needed).
Air fry at 375°F (180°C) for 10 minutes. Flip the chicken and vegetables, then air fry for another 8-10 minutes until chicken is cooked through and veggies are tender-crisp.
Serve immediately.
Notes
Use any seasonal vegetables (e.g., cauliflower, green beans, or sweet potatoes). Adjust seasoning to taste (e.g., add lemon zest or Italian herbs). Prepping veggies ahead of time saves time.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg