Description
A quick, healthy main course with tender, seasoned chicken and crisped vegetables, cooked in an air fryer for maximum flavor and minimal oil. Perfect for busy weeknights, this dish balances protein, texture, and essential nutrients in just 20 minutes.
Ingredients
500g boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 small red onion, halved and sliced
2 tablespoons olive oil (optional)
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin (optional)
1/2 teaspoon chili flakes (optional)
Instructions
Preheat air fryer to 400°F (200°C)
Season chicken pieces with salt, pepper, paprika, garlic powder, oregano, cumin, and chili flakes, using your hands or a bowl
Toss vegetables with olive oil and remaining seasonings to ensure even coating
Arrange chicken and veggies in a single layer in the air fryer basket
Cook for 12 minutes, flip items gently, then cook for 8 additional minutes or until chicken is fully cooked (~165°F) and veggies are tender
Let rest 2-3 minutes before serving
Notes
Use vegetables like carrots, cauliflower, or asparagus as substitutions
Add a splash of lemon juice post-cooking for extra zing
Ensure chicken is cut into uniform sizes for even cooking
Leftovers keep in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg