Healthy Air Fryer Chicken and Veggies
So here’s the deal: whenever I want something tasty and healthy but also absolutely refuse to dirty a dozen pans, Healthy Air Fryer Chicken and Veggies is my ace in the (already slightly messy) sleeve. The first time I tried this, my little crew actually thought I’d ordered takeout — which, frankly, felt like a win. Plus, my dog kept hovering like he was about to score a secret helping. Oh, and don’t get me started on the time I accidentally swapped sweet potatoes for carrots — wild, but somehow still worked!
Why You’ll Love This (or at Least Find It Ridiculously Easy)
I usually make this when I’ve got random veggies I don’t want to waste (looking at you, slightly limp zucchini), or if I want dinner on the table in less time than it takes me to watch, I dunno, a short YouTube video. My family goes absolutely bonkers for this — my partner calls dibs on the “crispy bits,” and I can’t blame them. Sometimes stuff sticks a bit, but honestly, those charred edges are my favorite. It’s colorful, it’s healthy, and on lazy days, you can just chuck everything in the basket and press go. (But please shake the basket halfway — trust me, I’ve forgotten.)
What You’ll Need (and a Few Swap Ideas)
- 2 chicken breasts (or thighs, actually, thighs stay juicier — but breasts are what I usually have kicking around)
- 1 red bell pepper, chopped (but yellow or green work, too — or a mix, if you’re feeling wild)
- 1 small zucchini, cut in half-moons (sometimes I use broccoli florets if I run out of zucchini)
- 1 red onion, sliced (white works if that’s all you’ve got; you could use shallots, but then you’re fancy)
- 1 cup cherry tomatoes, halved (or just cut up regular tomatoes — I’ve done it in a pinch, a bit mushier but still good)
- 2-3 tablespoons olive oil (sometimes I lazy-out and just drizzle over everything without measuring)
- 1 teaspoon garlic powder (or fresh minced if you’re up for it — I go back and forth depending on my mood)
- 1 teaspoon smoked paprika (sometimes I replace this with regular paprika, tastes less smoky but still yum)
- Salt and pepper, to taste (my grandmother always insisted on Maldon salt, but plain table salt is, well, fine)
- Optional: a pinch of chili flakes or a squeeze of lemon after cooking
Let’s Get Cooking (Directions That Actually Make Sense)
- Preheat your air fryer to 390°F (or around 200°C — but honestly, I’ve started without preheating and it’s not the end of the world).
- Chop your chicken and veggies roughly the same size, so they all cook together. Toss ’em in a bowl as you go (I sometimes just mix right in the air fryer basket — less washing up, and who’s gonna know?)
- Drizzle with olive oil, sprinkle on your seasonings, and give it all a good toss. This is where I usually sneak a tomato or onion bit, just because.
- Tip everything into the air fryer basket. Spread it out as much as you can, but it’s okay if things overlap a bit. If it looks like a colorful, slightly chaotic mess, you’re doing great.
- Air fry for 10 minutes. Give it a good shake (or quick stir) — don’t skip this, or some pieces will end up way crispier than the others. Trust me, I learned the hard way.
- Cook another 8-10 minutes, until chicken is cooked through (165°F if you have a thermometer, or just cut one piece to check — that’s what I do) and veggies are roasted and popping with color.
- Squeeze a little lemon juice over the top, if you’ve got it, and serve right away. Or eat straight out of the basket — no judgment. Actually, I do this all the time.
What I Wish I’d Known (Notes)
- If you use chicken thighs, add an extra minute or two. They’re juicier, but sometimes a bit stubborn to cook all the way.
- Overcrowding the basket does make stuff steam instead of crisp, but I do it anyway when I’m hungry. Maybe not my best move, but hey.
- If you mix everything in the actual air fryer basket, wipe it first — or you’ll get little burny bits from last time’s dinner. Ask me how I know…
Variations That (Mostly) Worked, Plus a Fail
- Broccoli instead of zucchini: 10/10, crispy little tree bits are heaven.
- Soy sauce instead of lemon: Good, but makes things stick a little more — and you wind up with a teriyaki-ish vibe.
- Sausage instead of chicken: Works, but comes out oilier; bonus if you like to dip bread in the juices.
- One time I tried adding potatoes. Didn’t cook through by the time the chicken was done. Maybe parboil first, if you want to try?
Don’t Have an Air Fryer? (Equipment Chat)
I know, I know. Not everyone has one (they do take up fair counter space). You could roast this in a hot oven, say 425°F, on a rimmed baking sheet and just stir it every now and then. It won’t be the same level of crisp, but it’ll absolutely do in a pinch. Or I’ve heard Serious Eats has some roasting tricks if you want to nerd out.
How to Store Leftovers (If You Even Have Them)
If, by some miracle, you don’t scarf the whole batch in one go, pop leftovers in a lidded container. They keep in the fridge up to three days, but, to be brutally honest, they rarely survive more than a day in my house. Reheat in the air fryer for a few minutes to re-crisp, or just microwave if you’re in work-lunch mode (pro-tip: add a splash of water if things look dry).
How I Serve This – and Why
I love this with just a squeeze more lemon and some rice, or sometimes with warm pita and a dollop of Greek yogurt. If we’re feeling fancy — which isn’t often, but birthdays count — I sprinkle over some crumbled feta. My friend Jess swears by a drizzle of tahini, but I haven’t managed that yet. Maybe next time.
Stuff I Learned the Hard Way (Pro Tips)
- Trying to rush the preheat? Don’t. The food sticks and won’t brown as nicely; I learned that after about the fifth try.
- Don’t skip the mid-cook shake. I know “just let it go” sounds easier, but everything gets uneven — and nobody enjoys half-charred, half-steamy onions.
- I once used way too much oil. It’s tempting, but it’ll make things greasier without helping them get crisp. Stick with a reasonable drizzle; your future self will thank you.
Friends and Family Always Ask Me…
- Can I use frozen veggies? — Yep, though let them thaw a bit and dry off, or else things get soggy. Not a tragedy, but not the best, either.
- What air fryer do you use? — I’ve owned a basic Phillips model for years, but honestly, anything that fits your counter works. For bigger families, maybe this Wirecutter guide will sort you out.
- Is this spicy? — Only if you want it to be. Sometimes I throw in extra chili flakes, but my kids revolt.
- Does this work meal prepped? — Actually, I think it tastes better the next day, all the flavors blend — so I’d say yes!
- Can I double the recipe? — You can, but you’ll need to do it in batches unless you’re rocking one of those double-basket air fryers. Or just embrace the overlap — it’ll still taste solid, promise.
- And, totally random, but somebody asked if you could make it with tofu instead of chicken — I tried once, but the tofu went a bit weird unless you pressed it really well first, so just something to keep in mind!
Ingredients
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
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1Preheat the air fryer to 400°F (200°C).
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2In a large bowl, combine chicken, bell peppers, zucchini, and broccoli.
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3Drizzle olive oil over the mixture and season with garlic powder, Italian seasoning, salt, and black pepper. Toss well to coat.
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4Arrange the chicken and veggies in a single layer in the air fryer basket.
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5Air fry for 18-20 minutes, shaking the basket halfway through, until the chicken is cooked through and vegetables are tender.
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6Serve hot and enjoy your healthy air fryer chicken and veggies!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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