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Ben Carraoli

Air Fryer Chicken and Veggies Recipe

I love meals that are both healthy and super fast, and this air fryer chicken and veggies recipe has become a staple in my kitchen.
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Total Time 25 minutes
Servings: 4
Calories: 298
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breasts boneless and skinless, cut into 1-inch pieces
  • 2 medium zucchini sliced into ½-inch rounds
  • 1 medium yellow squash sliced into ½-inch rounds
  • 2 cups broccoli florets
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • Salt and black pepper to taste

Method
 

  1. I always start by preheating my air fryer. Even a few minutes makes a big difference, helping the chicken cook evenly and the veggies get a light crisp on the edges.
  2. In a large mixing bowl, combine chicken pieces, zucchini, yellow squash, and broccoli. Drizzle with olive or avocado oil, then sprinkle Italian seasoning, garlic powder, onion powder, chili powder, salt, and pepper. Mix well to coat everything evenly.
  3. Transfer the mixture to the air fryer basket. Cook for 10 minutes, then stir or shake the basket to ensure even cooking. Continue cooking for another 5–10 minutes until chicken is fully cooked and veggies are tender but still vibrant.

Notes

  • I always cut vegetables into uniform pieces so they cook evenly.
  • Stirring halfway through cooking prevents uneven browning.
  • Using fresh veggies instead of frozen gives better texture.
  • A light squeeze of lemon at the end brightens up the flavors.
  • For extra crispness, I sometimes broil for 1–2 minutes after air frying.