Prep the chicken: Pat chicken dry with paper towels. If using breasts, slice larger ones in half horizontally so they cook evenly. Cut into 1.5–2-inch chunks for faster cooking, or keep whole if you prefer.

Make the marinade: In a large bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and pepper. Add red pepper flakes if you like a kick.

Toss and rest: Add chicken to the bowl and coat well. If time allows, let it sit 10–20 minutes while you prep the vegetables.

Prep the veggies: Cut broccoli into bite-size florets, slice bell pepper, halve and slice zucchini, and wedge the red onion. Toss with a light drizzle of olive oil and a pinch of salt and pepper.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A preheated basket helps with browning.

Load the basket: Arrange vegetables in an even layer. Nestle chicken pieces on top so they get direct heat. Avoid overcrowding; work in batches if needed.

Cook: Air fry for 8 minutes, then shake the basket or flip pieces. Continue for another 6–10 minutes, depending on size. Chicken is done at 165°F (74°C) internal temperature and lightly browned.

Finish and season: Sprinkle a little lemon juice and Parmesan (optional) over the hot chicken and veggies. Garnish with chopped parsley.

Serve: Plate with brown rice, quinoa, or a handful of arugula tossed with olive oil and lemon. Spoon any basket juices over the top for extra flavor.