Air Fryer Lemon Herb Chicken and Veggies
- Cook Time: 33 minutes
- Total Time: 33 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup broccoli florets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley and lemon slices for garnish
Instructions
- Start by cutting your chicken breasts into bite-sized cubes, roughly 1 inch in size. Slice the zucchini, chop the bell pepper, and break the broccoli into small florets. Place all the chopped chicken and vegetables into a large mixing bowl.
- In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, onion powder, salt, and pepper. Pour this mixture over the chicken and vegetables in the large bowl and toss thoroughly until every piece is evenly coated.
- Preheat your air fryer to 380°F (193°C) for about 3 to 5 minutes. While not always mandatory, preheating helps ensure the chicken starts searing immediately, which keeps the inside juicy.
- Place the chicken and veggie mixture into the air fryer basket in a single layer. If your air fryer is small, you may need to work in batches. Cook for 15 to 18 minutes, shaking the basket halfway through to ensure even browning and cooking.
- Ensure the chicken has reached an internal temperature of 165°F (74°C). Once finished, remove the basket and let the food rest for 2 minutes. Garnish with fresh parsley and extra lemon slices before serving warm.