Air Fryer Lemon Herb Chicken and Veggies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: low-carb, gluten-free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 large bell pepper (any color), chopped into bite-sized pieces
- 1 medium zucchini, sliced into half-moons
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the cubed chicken, bell peppers, zucchini, and broccoli. Drizzle the olive oil and lemon juice over the mixture. Add the lemon zest, minced garlic, oregano, thyme, salt, and black pepper. Toss everything thoroughly until the chicken and vegetables are evenly coated with the herbs and oil.
- Preheat your air fryer to 380°F (193°C) for about 3 to 5 minutes. Preheating ensures that the chicken starts searing immediately, which helps keep the juices locked inside for a more tender result.
- Place the chicken and vegetable mixture into the air fryer basket. Try to spread them out as much as possible. If you have a smaller air fryer, you may need to cook this in two batches to ensure proper air circulation and even browning.
- Cook at 380°F for 12 to 15 minutes. Halfway through the cooking time (around the 7-minute mark), remove the basket and give it a good shake to redistribute the ingredients. This ensures that the vegetables roast evenly and the chicken cooks through on all sides.
- Check the chicken for doneness using a meat thermometer; it should reach an internal temperature of 165°F (74°C). Once finished, remove from the air fryer and let it rest for 2 minutes before serving to allow the juices to settle.