Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large bell pepper, sliced into strips
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Fresh parsley and lemon wedges for garnish
Instructions
- Start by patting the chicken breast dry with paper towels to ensure maximum crispiness. Cut the chicken into even, bite-sized cubes. In a large mixing bowl, toss the chicken, broccoli florets, and bell pepper strips with the olive oil. Sprinkle the garlic powder, smoked paprika, onion powder, salt, and pepper over the mixture. Toss everything thoroughly until the meat and vegetables are evenly coated in the oil and spices.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned chicken and vegetable mixture into the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary. Set the timer for 15 minutes. Halfway through the cooking time (at the 7 or 8-minute mark), pull the basket out and give it a good shake to ensure even browning. Continue cooking until the chicken reaches an internal temperature of 165°F and the vegetables are charred at the edges.
- Remove the basket from the air fryer and let the food rest for 2 minutes. This allows the juices in the chicken to redistribute, keeping it moist. Transfer the crispy chicken and veggies to a serving platter or individual bowls. Garnish with fresh chopped parsley and a squeeze of lemon juice for a bright, zesty finish. Serve as is for a low-carb meal, or pair it with quinoa or brown rice for extra heartiness.
- Cook Time: 25 minutes