Description
A quick and healthy air fryer recipe for a flavorful medley of roasted chicken and vegetables, perfect for busy weeknights.
Ingredients
- 1 pound boneless chicken breast or thighs, cut into 1-inch pieces
- 1 cup chopped zucchini, cut into 1-inch half moons
- 1 cup chopped bell peppers, cut into 1-inch pieces
- 1.5 cups chopped baby Bella mushrooms
- 1 cup chopped purple onion, cut into 1-inch pieces
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by adding the chicken and vegetables into a large mixing bowl.
- In a separate small bowl, combine garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper.
- Pour the oil over the chicken and veggies, tossing to coat.
- Then, sprinkle the spice mix over everything and toss again for an even distribution.
- Next, spray your air fryer basket with olive oil spray.
- Working in batches, add half of your seasoned chicken and vegetable mixture to the basket in an even layer, allowing for some overlap.
- Close the air fryer and set the timer for 10 minutes.
- Don’t forget to shake the basket halfway through to ensure an even roast.
- Continue until all the chicken and vegetables are cooked, with the chicken reaching an internal temperature of 165 degrees F.
- Finally, remove the cooked mixture from the air fryer and serve hot, optionally garnishing with fresh parsley and a squeeze of lemon.
Notes
Consider marinating the chicken for enhanced flavor or swapping vegetables based on personal preference.
