Description
A simple and delicious air fryer chicken breast dinner featuring juicy, perfectly cooked chicken breasts with a side of roasted vegetables. This easy recipe is perfect for a quick and healthy weeknight meal.
Ingredients
2 boneless skinless chicken breasts, about 6 ounces each
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, cut into 1/2-inch thick rounds
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1/2-inch thick rounds
1/2 medium red onion, cut into wedges
1 tablespoon olive oil (for vegetables)
1/4 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
Instructions
Preheat the air fryer to 375°F (190°C) for 5 minutes.
In a small bowl, mix together garlic powder, paprika, dried thyme, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon olive oil over both chicken breasts evenly.
Sprinkle the spice mixture evenly over both sides of the chicken breasts, pressing gently to adhere.
In a separate bowl, toss zucchini, red bell pepper, yellow squash, and red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well coated.
Place the seasoned chicken breasts in the air fryer basket in a single layer.
Arrange the vegetables around the chicken breasts in the air fryer basket, ensuring even spacing for proper air circulation.
Cook at 375°F (190°C) for 18 to 20 minutes, flipping the chicken breasts and stirring the vegetables halfway through the cooking time.
Check the internal temperature of the chicken breasts with a meat thermometer; it should read 165°F (74°C) when fully cooked.
Remove the chicken breasts and vegetables from the air fryer. Let the chicken rest for 5 minutes before slicing.
Serve the sliced chicken breasts with the roasted vegetables on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes