Crispy Air Fryer Herb Chicken & Colorful Veggie Medley

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lb)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small zucchini, halved lengthwise and sliced
• ½ cup cherry tomatoes, halved

Herb Marinade

• 2 Tbsp extra‑virgin olive oil
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp garlic powder

Seasonings & Garnish

• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 Tbsp fresh parsley, chopped (for garnish)

Instructions

Air‑Frying the Chicken

1. Preheat the Air Fryer. Set the air fryer to 380°F (193°C) and let it warm for 3 minutes. A hot environment jump‑starts the Maillard reaction, giving the chicken its signature crispness.
2. Arrange the Chicken. Place the marinated breasts in the basket, making sure they do not overlap. Overcrowding traps steam and prevents a golden crust.
3. Cook the First Side. Air‑fry for 8 minutes. When the timer dings, check for a deep golden hue; this visual cue means the exterior is properly seared.
4. Flip and Finish. Turn the breasts, add the seasoned vegetables around them, and continue cooking for another 7‑9 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender‑crisp.