Air Fryer Chicken and Veggies with Paprika and Oregano
Two chicken pieces and mixed vegetables air-fry with a divided olive-oil and paprika-herb coating.
Ingredients
Main Ingredients
- 2 chicken breasts or thighs similar in size
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups mixed vegetables bell peppers, zucchini, or broccoli
Instructions
Instructions
- Preheat air fryer to 375°F. Mix olive oil, garlic powder, paprika, oregano, salt, and pepper; divide in half, using one half for chicken and one for vegetables.
- Arrange chicken and vegetables in a roomy single layer, leaving air space around the pieces. Use batches if needed.
- Air-fry for about 18–20 minutes, turning halfway, until each chicken piece reaches 165°F at its thickest part and vegetables are cooked through. If vegetables need longer, remove finished chicken and continue cooking the vegetables.
- Rest chicken for 5 minutes. Divide into two portions, each with one chicken piece and half the vegetables.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.