One-Pot Air Fryer Chicken and Vegetables
Juicy chicken breast with zucchini, red and yellow bell peppers, garlic, and Italian herbs, cooked in the air fryer in 25 minutes.
This fast main course uses circulating air to cook small pieces of chicken and vegetables together. Olive oil distributes the paprika and Italian herbs, while one midway stir promotes even browning without an extra pan.
Instructions
- 1
Cut the chicken breast into bite-size pieces. Finely chop the garlic, cut the bell peppers into small pieces, and slice the zucchini evenly.
- 2
Put the chicken, garlic, zucchini, and peppers directly in the air-fryer basket. Add the olive oil, paprika, Italian seasoning, salt, and pepper, then toss thoroughly to coat.
- 3
Air fry at 190°C (374°F) for 10–15 minutes, stirring once halfway through. Check from 10 minutes onward and serve only when the thickest chicken piece reaches at least 74°C (165°F) in the centre.
10 min
Ago's Notes
- Cut the chicken and peppers into evenly sized bite-size pieces and keep the zucchini slices moderately thin so everything finishes together.
- Spread the ingredients directly in the air-fryer basket without packing them too tightly. Cook in two batches if the basket is small.
- Stir thoroughly about halfway through cooking so the chicken and vegetables brown evenly.
- Air fryers and chicken-piece sizes vary. Start checking at 10 minutes and continue only as needed, up to 15 minutes.
- Chicken breast must reach at least 74°C (165°F) in the centre. Check the thickest piece with an instant-read thermometer.
- The source gives no measured quantity for salt or pepper. Season lightly before cooking and adjust only after tasting.
Serve immediately on its own or with rice, flatbread, or tzatziki.
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