Air Fryer Sheet Pan Chicken and Vegetables

A simple, stress-free, and healthy American dish that serves 4. It features seasoned chicken chunks and a mix of fresh vegetables cooked to tender perfection with crisp edges in the air fryer.

Ingredients

• 2 large chicken breasts (cut into chunks)
• 1 tablespoon olive oil (for chicken)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon chili powder (optional)
• 1 cup broccoli florets
• 1 cup bell peppers (red, yellow, green), chopped
• 1 cup zucchini, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil (for vegetables)
• ½ teaspoon salt (for vegetables)
• ½ teaspoon black pepper (for vegetables)
• ½ teaspoon garlic powder (for vegetables)
• Fresh parsley (optional garnish)
• Lemon juice (optional garnish)
• Grated Parmesan cheese (optional garnish)

Instructions

1. Cut the chicken breasts into evenly sized bite-sized pieces.
2. In a bowl, combine the chicken with olive oil, paprika, garlic powder, onion powder, salt, pepper, Italian seasoning, and chili powder. Mix well until fully coated and let sit for 5–10 minutes.
3. In a separate bowl, add broccoli, bell peppers, zucchini, onion, and cherry tomatoes. Drizzle with olive oil and season with salt, black pepper, and garlic powder. Toss until evenly coated.
4. Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
5. Place the seasoned chicken and vegetables into the air fryer basket, spreading them in a single layer. Cook in batches if necessary to avoid overcrowding.
6. Air fry at 375°F (190°C) for 18–22 minutes, shaking or stirring halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with lightly crisp edges.
7. Remove from the air fryer, drizzle with fresh lemon juice, and sprinkle with parsley or Parmesan cheese if desired. Serve immediately.

Notes

Cut ingredients evenly to ensure uniform cooking and do not overcrowd the basket to maintain crisp texture. This recipe is suitable for meal prep; leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the air fryer at 350°F for 5–6 minutes. Chicken thighs can be substituted for breasts for a juicier result.