Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
For the Vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and pepper, to taste
Instructions:
Preheat the Air Fryer: Set your air fryer to 180°C (360°F).
Season the Chicken: In a bowl, mix olive oil, garlic powder, basil, oregano, salt, and pepper. Coat the chicken breasts evenly with this mixture.
Prepare the Vegetables: In another bowl, toss the bell peppers, zucchini, and red onion with olive oil, smoked paprika, salt, and pepper.
Cook in Batches: Depending on the size of your air fryer, you may need to cook in batches. Start with the chicken. Place the chicken breasts in the air fryer basket and cook for 10 minutes, flip, and cook for another 10 minutes or until the internal temperature reaches 75°C (165°F).
Cook the Vegetables: Remove the chicken and keep it warm. Place the seasoned vegetables in the air fryer basket and cook for about 10-15 minutes, stirring halfway through, until they are tender and slightly charred.
Serve: Slice the chicken and serve it alongside the roasted vegetables.
Enjoy! Savor the delightful harmony of herb-infused chicken and roasted vegetables, a dish that's as nourishing as it is flavorsome.
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