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Air fryer chicken and vegetables with juicy roasted chicken, broccoli, zucchini, red bell peppers, and yellow squash, served in a rustic bowl for a wholesome weeknight dinner.
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Air Fryer Chicken and Vegetables - A Quick, Flavorful Weeknight Dinner

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper, 1 small red onion, 1 medium zucchini or yellow squash, 1 medium carrot
  • Oil: 1.5 to 2 tablespoons olive oil or avocado oil
  • Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried Italian seasoning (or dried oregano), 1/2 teaspoon ground black pepper
  • Salt: 1 to 1.25 teaspoons kosher salt (adjust to taste)
  • Optional add-ons: 1/4 teaspoon red pepper flakes, lemon wedges for serving, fresh parsley for garnish, 1 teaspoon lemon zest

Instructions

  • Preheat the air fryer. Set it to 390°F (200°C) for 3 to 5 minutes. A preheated basket helps the chicken and vegetables brown nicely.
  • Prep the chicken. Pat the chicken dry with paper towels. Cut into bite-size pieces, about 1-inch cubes or strips. Dry chicken browns better and doesn’t steam.
  • Chop the vegetables. Cut the broccoli into small florets, slice the bell pepper into strips, quarter the red onion, halve and slice the zucchini, and thinly slice the carrot. Keep pieces around the same size for even cooking.
  • Season everything. In a large bowl, combine chicken and vegetables. Drizzle with oil. Sprinkle on salt, garlic powder, onion powder, smoked paprika, Italian seasoning, and pepper. Add red pepper flakes if you like heat. Toss until evenly coated.
  • Arrange in the basket. Place in a single layer if possible. A little overlap is fine, but avoid a deep pile, which can cause steaming. Work in batches if needed.
  • Air fry and shake. Cook at 390°F (200°C) for 12 to 15 minutes, shaking the basket halfway through. Chicken should reach 165°F (74°C) internally and look golden at the edges.
  • Finish and serve. Squeeze fresh lemon over the top, sprinkle parsley, and add a pinch more salt if needed. Serve with rice, quinoa, or warm pita—or keep it low-carb and eat as is.