Air Fryer Chicken Veggies Chimichurri
A vibrant air fryer dish with seasoned chicken and colorful peppers served with a zesty homemade chimichurri sauce. Quick, healthy, and perfect for meal prep or weeknight dinners.
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.