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Air fryer chicken and vegetables with bell pepper zucchini and onion

4-Quart Air Fryer Chicken and Vegetables for Two

A simple two-serving chicken and vegetable dinner sized for a 4-quart air fryer, with bite-size chicken, bell pepper, zucchini, and onion cooked together in one basket.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces boneless skinless chicken breast cut into 1-inch pieces
  • 1 cup bell pepper cut into 1-inch pieces
  • 1 cup zucchini cut into thick half-moons
  • 1/2 small onion cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper

Equipment

  • 4-quart air fryer
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat the air fryer to 380°F for 2 to 3 minutes if your model benefits from preheating.
  2. Pat the chicken dry. Add the chicken, bell pepper, zucchini, and onion to a bowl.
  3. Add the olive oil, smoked paprika, garlic powder, Italian seasoning, salt, and black pepper. Toss until the chicken and vegetables are evenly coated.
  4. Transfer the mixture to the 4-quart air fryer basket and spread it into a loose, even layer. Avoid packing the food tightly.
  5. Air fry at 380°F for 10 to 13 minutes, tossing the basket around the 6-minute mark.
  6. Check the thickest chicken pieces with an instant-read thermometer. Continue cooking if needed until the chicken reaches 165°F.
  7. Let the chicken and vegetables rest for about 2 minutes, then divide between two plates and serve.

Notes

Cut the chicken and vegetables to similar bite-size pieces so they finish close together. If your basket is narrow and the food forms a deep pile, cook in two smaller batches for better browning. Chicken must reach 165°F in the thickest pieces before serving.