This colorful air fryer chicken and veggies dish offers a perfect balance of tender, juicy chicken breast paired with sweet, vibrant peppers and onions. The bright and zesty homemade chimichurri sauce elevates every bite, making this dish irresistibly fresh and delicious.
Quick enough for busy weeknights and nutritious for meal prep, this high-protein dinner bursts with bold flavors without any fuss. The air fryer method ensures a crispy edge and tender interior, making it a healthy yet exciting meal option.
- Ready in just 35 minutes, perfect for busy weeknight dinners.
- Combines lean protein and colorful vegetables for a balanced, healthy meal.
- Homemade chimichurri sauce adds freshness and vibrant flavor.
- Easy meal prep friendly and adaptable to your favorite veggies.
Ingredients
- Chicken breast (21 oz): Sliced into strips, lean and high-protein meat that cooks quickly in the air fryer.
- Red bell peppers (2): Sliced, adding sweetness and a vibrant red color for a visually appealing dish.
- Green bell peppers (2): Sliced to provide crunch and a slight bitterness, balancing the sweet peppers.
- Large onion (1): Sliced, brings sweetness and depth when air fried with the chicken and peppers.
- Olive oil (2–3 tbsp): Used for marinating and air frying, promotes browning and adds healthy fats.
- Paprika (1 tsp): Adds warm, smoky flavor and a subtle depth to the seasoning mix.
- Cumin (¼ tsp): Provides earthy and slightly nutty undertones to complement the chicken.
- Dried oregano or mixed herbs (1 tbsp): Offers herbal aroma and Mediterranean flair to the dish.
- Garlic powder (½ tsp): Infuses a mild garlic taste, enhancing overall flavor without overpowering.
- Lemon juice (½ lemon): Adds bright acidity to tenderize chicken and freshen the marinade.
- Salt & black pepper: Essential seasonings to enhance and balance all flavors.
- Fresh parsley (1 cup, finely chopped): Main ingredient for chimichurri, adding freshness and herbal brightness.
- Extra olive oil (2 tbsp): Blended into chimichurri for a smooth, rich sauce texture.
- Lemon juice (1–2 tbsp): Added to chimichurri for zest and acidity to brighten flavors.
- Garlic cloves (2 small, minced): Gives chimichurri a pungent and aromatic kick.
- Red hot pepper (1 tbsp): Adds mild heat to chimichurri for a pleasant spicy note.
- Chili flakes (pinch, optional): Optional for extra heat, customizable to taste.
- Salt & pepper: To season the chimichurri perfectly.
Instructions
- Marinate the chicken
In a large bowl, combine chicken strips with half of the spices: paprika, cumin, oregano, and garlic powder, plus lemon juice, olive oil, salt, and pepper. Toss thoroughly to coat each piece evenly. This step infuses flavor and tenderizes the chicken for a juicy result.
- Season the vegetables
Add the sliced red and green bell peppers and onion to the bowl. Sprinkle with the remaining spices, then toss everything again to ensure all components are well seasoned. For deeper flavors, let it marinate for 15–30 minutes, though this is optional.
- Preheat the air fryer
Set your air fryer to 375°F (190°C) to prepare for even cooking. Preheating helps achieve crispy edges and thoroughly cooks the chicken and vegetables.
- Arrange and air fry
Place the chicken and vegetable mixture in a loose, even layer inside the air fryer basket. Avoid overcrowding to ensure air circulation and even cooking; cook in batches if necessary. Air fry for 25–30 minutes, shaking or tossing halfway through for uniform crispness and doneness.
- Prepare the chimichurri sauce
While the chicken and veggies cook, combine finely chopped parsley, olive oil, lemon juice, minced garlic, red hot pepper, chili flakes (if using), salt, and pepper in a small bowl. Stir to blend and let sit for 5–10 minutes to develop the bold and vibrant flavors that perfectly complement the dish.
- Serve with chimichurri
Once cooked, plate the hot air-fried chicken and vegetables. Spoon the chimichurri sauce generously over the top before serving to enjoy a fresh, zesty, and flavorful finish.
- Marinating is optional but recommended to boost flavor and tenderness.
- Do not overcrowd the air fryer basket to ensure even cooking and crispy edges.
- Adjust chili flakes in chimichurri to your preferred spice level.
Storage Tips
Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep chimichurri sauce separately in a sealed jar and consume within 2 days for best freshness.
Serving Suggestions
This dish pairs wonderfully with a side of fluffy quinoa, steamed rice, or warm crusty bread to soak up the chimichurri sauce. Add a simple green salad for added freshness and texture contrast.
- Use fresh herbs for chimichurri to maximize flavor and vibrancy.
- Pat chicken dry before marinating to help spices adhere better.
- Shaking the air fryer basket halfway prevents uneven cooking and charring.
FAQs
- Can I use thighs instead of chicken breast?
Yes, chicken thighs can be used and will offer a juicier, richer flavor, though cooking time may vary slightly.
- Can this be made gluten-free?
Absolutely. This recipe contains no gluten ingredients; just ensure your spices and condiments are gluten-free.
- Can I prepare this without an air fryer?
You can roast the chicken and vegetables in a conventional oven at 400°F (200°C) for 25–30 minutes, stirring halfway through.
- How spicy is the chimichurri sauce?
The heat level can be adjusted by adding or omitting chili flakes and red hot pepper according to your taste.
- Is this recipe suitable for meal prep?
Yes, it stores well for several days and tastes great reheated, making it perfect for meal prep lunches or dinners.
- Can I swap lemon juice for vinegar in chimichurri?
Yes, red wine vinegar is a traditional alternative that also provides bright acidity, though the flavor profile will slightly differ.
- What vegetables can I substitute?
You can use zucchini, cherry tomatoes, or mushrooms as alternatives depending on your preference or seasonal availability.
Air Fryer Chicken Veggies Chimichurri
Equipment
- 1 air fryer preheated to 375°F (190°C)
- 1 large mixing bowl
Ingredients
- 21 oz chicken breast sliced into strips
- 2 red bell peppers sliced
- 2 green bell peppers sliced
- 1 large onion sliced
- 2 to 3 tbsp olive oil divided
- 1 tsp paprika
- 1/4 tsp cumin
- 1 tbsp dried oregano or mixed herbs
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Juice of 1/2 lemon
- 1 cup fresh parsley finely chopped
- 2 tbsp olive oil
- 1 to 2 tbsp lemon juice
- 2 small garlic cloves minced
- 1 tbsp red hot pepper
- Pinch of chili flakes optional
- Salt and pepper to taste
Instructions
- Combine sliced chicken with half the spices (paprika, cumin, oregano, garlic powder), lemon juice, olive oil, salt, and pepper in a large bowl. Toss to coat evenly.
- Add sliced peppers and onion with the remaining spices to the bowl and toss again for even seasoning. Marinate 15–30 minutes if desired.
- Preheat the air fryer to 375°F (190°C).
- Arrange chicken and vegetables in the air fryer basket in a loose, even layer; work in batches if needed.
- Air fry for 25 to 30 minutes, shaking halfway through, until chicken is cooked and edges are lightly charred.
- While cooking, mix parsley, olive oil, lemon juice, garlic, red hot pepper, chili flakes, salt, and pepper to make the chimichurri sauce. Let sit 5–10 minutes.
- Serve the hot chicken and vegetables topped generously with chimichurri sauce.
Notes
- Marinate chicken and veggies for enhanced flavor.
- Work in batches to avoid overcrowding the air fryer basket.
- Store leftovers refrigerated up to 3 days.
- Substitute chicken thighs for moister results.
