10-Minute Air Fryer Chicken and Veggies (Printable)
Juicy chicken pieces with bell peppers, zucchini, and broccoli, seasoned and air-fried in 10 minutes for a quick, healthy dinner.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (approximately 1 lb), cut into 1-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced into half-moons
05 - 1 red onion, cut into wedges
06 - 1 cup broccoli florets
→ Marinade & Seasoning
07 - 2 tbsp olive oil
08 - 1 tsp garlic powder
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Optional: 1/4 tsp crushed red pepper flakes for added heat
# How-To Steps:
01 - Preheat the air fryer to 400°F for 2 minutes before beginning preparation.
02 - In a large mixing bowl, whisk together olive oil, garlic powder, smoked paprika, dried oregano, dried thyme, salt, black pepper, and crushed red pepper flakes if using.
03 - Add the chicken pieces and all prepared vegetables to the bowl. Toss thoroughly until evenly coated with the seasoning mixture.
04 - Spread the chicken and vegetables in a single layer in the air fryer basket. Avoid overcrowding; cook in two batches if necessary to ensure proper air circulation.
05 - Cook at 400°F for 10 minutes, shaking or stirring the basket halfway through cooking. Continue until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
06 - Transfer to a serving platter and serve immediately. Garnish with fresh herbs such as parsley or basil if desired.
# Expert Advice:
01 -
- Everything cooks on one sheet in ten minutes with almost zero cleanup afterward
- The seasoning blend creates this beautiful smoky flavor that makes plain vegetables feel like something special
- You can prep everything in the morning and just dump it in when you walk in the door
02 -
- Overcrowding is the number one mistake people make with air fryers, leading to soggy results
- Letting the chicken rest for just two minutes after cooking helps redistribute the juices
03 -
- Pat the chicken dry before cutting it so the marinade sticks better and creates better browning
- Room temperature ingredients cook more evenly than cold ones straight from the refrigerator