I also have a beautiful air-fryer chicken fajita recipe here that comes together very quickly!
It gives you juicy, seasoned chicken with perfectly roasted bell peppers and onions—all in about 15-ish minutes flat.
Toss it all together, let the air fryer do its thing, and dinner is basically done.
Wrap it in tortillas, throw it over salad, or eat it straight from the basket (we won’t judge).
I’ve also taught this recipe to my partner so he can cook this when I’m not at home. And he finds it easy too. If he can cook, trust me, anyone can!
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Tips to make it extra tasty
- Use organic chicken breast like this air-chilled, hormone-free chicken for juicier results.
- Swap olive oil with avocado oil spray to reduce oil quantity and still get crispiness.
- For extra flavor, add a splash of low-sodium soy sauce or coconut aminos before air frying.
- A good quality garlic powder blend makes a difference—look for one with roasted garlic or herbs.
- Want to add heat? Sprinkle on red chili flakes or smoked chipotle powder.
Air Fryer Chicken & Vegetables
Course: Lunch, DinnerDifficulty: Easy3-4
servings10
minutes15
minutesIngredients
2 boneless, skinless chicken breasts (about 450–500g), cut into 1-inch cubes
1 medium zucchini, sliced
1 red bell pepper, chopped
1 cup broccoli florets
½ small red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano or Italian seasoning
Salt and pepper, to taste
Directions
- Start by prepping all your vegetables—slice the zucchini into half-moons, chop the bell pepper and onion into chunks, and break the broccoli into small bite-sized florets. Cube the chicken into even pieces so they cook uniformly. Toss everything into a large mixing bowl.
- Drizzle the olive oil over the chicken and vegetables, then add garlic powder, paprika, oregano, salt, and pepper. Mix everything well until evenly coated. You can use your hands or a silicone spatula to make sure the seasoning hugs every piece.
- Preheat your air fryer to 400°F (200°C) for about 2 minutes. Spread the chicken and vegetables evenly in the air fryer basket—try not to overcrowd. Cook for 14–16 minutes, shaking halfway through, until the chicken is golden and cooked through and the veggies are tender with crisp edges. If you like a bit of extra char, let it go for another 2 minutes.
- Let it rest for a minute or two, then serve hot with a squeeze of lemon juice over the top or alongside a simple side like cauliflower rice, quinoa, or mashed potatoes.
- This works as a snack too and it’s very healthy.
Variations & Substitutions
- Use boneless chicken thighs instead of breast for extra juiciness.
- Add mushrooms, cherry tomatoes, or asparagus for a twist in veggies.
- Swap paprika for Cajun seasoning or taco seasoning for different flavor vibes.
- Replace chicken with tofu or chickpeas for a vegetarian version—just cook tofu separately to keep it crisp.
- Stir in cooked quinoa or brown rice after air frying for a complete bowl-style meal.
This is one of those back-pocket meals that works for pretty much any night.
It’s quick, healthy, and flexible enough to fit your cravings.
Plus, using the air fryer cuts down on the mess and keeps the chicken super juicy while giving those veggies the perfect char.
Once you try these chicken and vegetables this way, you might never go back to the skillet again. Toss, fry, and eat—it’s really that easy.
