Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch cubes
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1/2 red onion, cut into chunks
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley and lemon wedges for garnish
Instructions
- Start by dicing your chicken breasts into uniform 1-inch pieces. Place the chicken in a large mixing bowl. Add the sliced zucchini, chopped bell peppers, and red onion to the bowl. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Pour this marinade over the chicken and vegetables. Toss everything thoroughly with a large spoon or your hands to ensure every piece is well-coated in the herb mixture.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, transfer the chicken and vegetable mixture into the air fryer basket. Spread them out in a single layer as much as possible for even cooking. Slide the basket in and set the timer for 15 to 18 minutes. Halfway through the cooking time, remove the basket and give it a good shake to flip the pieces. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are slightly charred at the edges.
- Carefully remove the basket from the air fryer. Transfer the chicken and veggies to a serving platter or individual bowls. Squeeze a fresh lemon wedge over the top to brighten the flavors and sprinkle with freshly chopped parsley. Serve immediately while hot and juicy.
- Cook Time: 28 minutes