Air Fryer Chicken and Veggies

This Air Fryer Chicken and Vegetables recipe is a quick, delicious, and nutritious meal that the whole family will love! With bite-sized pieces of chicken and veggies seasoned to perfection, you’ll have a satisfying, low-carb dinner on the table in just 15-20 minutes! Plus, this healthier option uses less oil while still delivering all the flavors you love!

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Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 12

Servings:

Calories: 229kcal

Equipment

1 Cosori Turboblaze Air Fryer

Ingredients

1 lb Chicken Breasts cut into cubes
½ cup Carrots diced
½ cup Broccoli florets
½ cup Zucchini cubed
½ cup Onion sliced
½ cup Bell Peppers
½ cup Cauliflower florets
½ cup Salad Dressing
Salt and Pepper
Garlic minced

Instructions

Slice the chicken breasts or thighs into cubes and place them in a bowl. 1 lb Chicken Breasts
Wash and cut up your favorite vegetables. You want 3-4 cups of vegetables to serve 4 people. Mix and match your favorite vegetables in this recipe. ½ cup Carrots, ½ cup Broccoli, ½ cup Zucchini, ½ cup Onion, ½ cup Bell Peppers, ½ cup Cauliflower
TIP: Make sure to size vegetables appropriately. Carrots should be cut into smaller chunks whereas mushrooms can be left whole or cut in half. Broccoli and cauliflower should be cut into smaller-sized florets to cook properly.
In a bowl combine cubed chicken with vegetables and season with salt, pepper and minced garlic. Salt and Pepper, Garlic
Add about ⅓ - ½ cup of your favorite salad dressing and toss to combine. Try Italian, Creamy Cilantro Lime Dressing, Honey Mustard, or Vinaigrette. ½ cup Salad Dressing
Cook in Preheat Air Fryer to 350°F and Air Fryer for 6-7 minutes. Open the basket and toss the vegetables.
Continue to cook for 6-7 minutes or until veggies are tender and the chicken has reached an internal temperature of 165°F.
Serve over rice, noodles, or as is.

Notes

*This recipe was tested in a Cosori TurboBlaze Air Fryer, basket-style.

Storage & Make Ahead

Store: Keep leftovers fresh by storing them in an airtight container in the fridge for 3-4 days. Let everything cool before sealing to avoid soggy veggies.
Freeze: Freeze cooled chicken and veggies in a freezer-safe bag, pressing out air to prevent freezer burn. They’ll stay good for up to 3 months. Thaw overnight in the fridge before reheating.
Make Ahead: Chop and season up to 24 hours in advance. Store in the fridge, then cook when ready. You’ll have a hot, fresh meal with minimal effort!

Nutrition