Description
This vibrant and healthy Air Fryer Chicken & Veggies with Chimichurri Sauce is a quick and flavorful meal perfect for weeknight dinners. Tender chicken breast strips and colorful bell peppers and onions are seasoned with aromatic spices, then air fried to perfection for a juicy and slightly charred finish. Served with a zesty and fresh chimichurri sauce made from parsley, garlic, lemon, and chili, this recipe balances spice and freshness with ease. Ready in just 35 minutes, it’s a nutritious and satisfying dish that’s naturally gluten free and low fat.
Ingredients
Chicken and Vegetables
- 21 oz chicken breast, sliced into strips
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 2–3 tbsp olive oil
- 1 tsp paprika
- ¼ tsp cumin
- 1 tbsp dried oregano or mixed herbs
- ½ tsp garlic powder
- Salt & black pepper, to taste
- Juice of ½ lemon
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp olive oil
- 1–2 tbsp lemon juice
- 2 small garlic cloves, minced
- 1 tbsp red hot pepper (finely chopped)
- Pinch chili flakes (optional)
- Salt & pepper, to taste
Instructions
- Marinate the chicken: In a large bowl, combine half of the spices (paprika, cumin, oregano, and garlic powder), lemon juice, olive oil, salt, and pepper with the sliced chicken breast. Toss well until the chicken is evenly coated with the seasoning.
- Season the vegetables: Add the sliced red and green bell peppers and onion to the same bowl along with the remaining spices. Toss everything together ensuring the vegetables are well coated. For enhanced flavor, marinate the mixture for 15–30 minutes, although this step is optional.
- Preheat the air fryer: Set your air fryer to 375°F (190°C) and allow it to preheat for a few minutes to ensure even cooking.
- Air fry the chicken and vegetables: Arrange the marinated chicken and vegetable strips in a loose, even layer inside the air fryer basket. Avoid overcrowding by working in batches if necessary to ensure even cooking and proper air circulation.
- Cook until done: Air fry the chicken and veggies for approximately 15–20 minutes, shaking or stirring halfway through to promote even cooking and browning. Check that the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the chimichurri sauce: While the chicken cooks, mix together the finely chopped parsley, olive oil, lemon juice, minced garlic, red hot pepper, chili flakes (if using), and salt and pepper in a small bowl. Stir well to combine all flavors.
- Serve: Once the chicken and vegetables are cooked through and tender, transfer to a serving dish and drizzle generously with the fresh chimichurri sauce. Serve immediately for a vibrant, healthy meal.
Notes
- You can marinate the chicken and vegetables for up to 30 minutes for increased flavor, but it is not necessary.
- If you don’t have an air fryer, you can roast the chicken and vegetables in an oven at 400°F (200°C) for 20–25 minutes instead.
- Adjust the amount of red hot pepper and chili flakes in the chimichurri sauce according to your heat preference.
- Use fresh herbs and lemon juice for the chimichurri sauce for the best bright flavor.
- Work in batches in the air fryer if your basket is small to avoid overcrowding which can affect cooking efficiency.
