Ingredients
Method
- Preheat your air fryer to 400 degrees F. In a large mixing bowl, combine the chicken and vegetables. Add oil and spices and toss until everything is evenly coated.
- Lightly spray the air fryer basket with olive oil spray. Working in batches, place half of the chicken and vegetable mixture in the basket, spreading it out evenly. It's fine if some overlap.
- Close the air fryer and cook for 10 minutes, shaking the basket halfway through to ensure even cooking. Repeat with the remaining mixture until all chicken and vegetables are cooked through, reaching an internal temperature of 165 degrees F for the chicken.
- Serve hot, optionally garnishing with parsley and a squeeze of lime for added flavor.
Oven Instructions
- Prepare and season the chicken and vegetables as directed. Roast on a lined baking sheet at 425°F for 20-25 minutes, until the chicken reaches 165°F internal temperature.
Nutrition
Notes
- For stovetop options try chicken and vegetables recipe.
- To Store. Allow the dish to cool and store it in an airtight container in the fridge for 2-3 days. When reheating add some warm water or broth so it's not dry.
- To Reheat. Thaw it in the fridge and warm it in the skillet or in the microwave.
- To Freeze. Allow to cool completely. Transfer to a freezer-friendly container and freeze for up to 2-3 months.
- Meal Prep Tips: Marinate the chicken and chop all the vegetables ahead of time. (1-2 days) Store everything in the fridge, so when it’s time to cook, you can just toss it onto a sheet pan/air fryer and cook.