Air fryer chicken and vegetables is a simple, flavorful one-pan-style meal that finishes in about 25 minutes. It’s a great weeknight option: chop, season, and air fry for a balanced plate of protein and veggies.
This recipe is essentially an air-fryer version of a sheet-pan dinner. The basic components are chicken breast, bell pepper, and zucchini, tossed in olive oil and simple seasonings. You can add other quick-cooking vegetables like cherry tomatoes or sliced onion; avoid dense vegetables such as potatoes unless you par-cook them or plan a longer cook time.
Ingredients
- 1 chicken breast (about 6 oz)
- 1 bell pepper (red, orange, or yellow preferred)
- 1 zucchini
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
How to make air fryer chicken and vegetables
Prep the chicken and vegetables before you begin. Cut the chicken into roughly 1–1.5 inch pieces, slice the zucchini into thick coins, and cut the bell pepper into large chunks, discarding the stem and seeds.
Preheat the air fryer to 400°F (200°C) for 5 minutes. In a large bowl, whisk together the olive oil, dried oregano, garlic powder, and salt. Add the chicken and vegetables and toss until everything is evenly coated in the oil and seasonings.
Transfer the seasoned chicken and vegetables to the preheated air fryer basket in a single layer if possible. Air fry at 400°F for 13–15 minutes, shaking or stirring once or twice during cooking to ensure even browning and to prevent overcrowding. Cooking time may vary slightly based on the size of the pieces and your air fryer model; chicken is done when it reaches 165°F internally.
Remove from the air fryer, plate, and serve. These chicken and vegetables are delicious on their own or served over rice, quinoa, or another grain.
Recipe notes
- Yields: the recipe as written makes one serving. Paired with rice or a salad it can feed two, and it’s easy to double for meal prep or more people.
- Customize: swap oregano for thyme, rosemary, or Italian seasoning. For heat, add crushed red pepper flakes or a pinch of cayenne to the oil mixture.
- Finishing touches: a squeeze of lemon juice or a sprinkle of crumbled feta adds brightness and contrast to the dish.
Quick tips
- Cut ingredients to similar sizes so they cook evenly.
- Avoid overcrowding the air fryer; cook in batches if needed for better browning.
- Check chicken temperature with an instant-read thermometer for best results.
Nutrition (approximate, per serving)
- Calories: 577 kcal
- Protein: 52 g
- Carbohydrates: 15 g
- Fat: 35 g
- Fiber: 5 g
Air Fryer Chicken and Vegetables
A quick, all-in-one meal that cooks in the air fryer with minimal hands-on time.
Ingredients
- 1 chicken breast (about 6 oz)
- 1 zucchini
- 1 bell pepper (red, orange, or yellow)
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Prepare vegetables and chicken. Cut chicken into 1.5 inch pieces. Slice zucchini into thick coins and cut the bell pepper into large chunks.
- Preheat the air fryer at 400°F (200°C) for 5 minutes.
- In a large bowl combine olive oil, dried oregano, salt, and garlic powder. Add chicken and vegetables and stir until evenly coated.
- Place the mixture in the air fryer basket and cook at 400°F for 13–15 minutes, shaking a couple of times during cooking for even browning. Ensure chicken reaches 165°F internally.
- Plate and enjoy — serve over rice or a grain if desired.
Notes
- Double the ingredients to serve more people or to meal prep.
- Substitute herbs to change the flavor profile and add red pepper flakes for spice.
- Finish with lemon juice or crumbled feta for extra brightness.