M’s Favourite Dinners

10 Minute Roasted Chicken and Vegetables - Air Fryer Recipe

4 servings


5 minutes

active time

15 minutes

total time


1 pound boneless chicken breast or thighs – cut into 1-inch pieces

1 cup chopped zucchini – cut into 1-inch half moons

1 cup chopped bell peppers – cut into 1-inch pieces

1 ½ cups chopped baby Bella mushrooms

1 cup chopped purple onion – cut into 1-inch pieces

2 tablespoons olive oil or avocado oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon ground black pepper


Preheat the air fryer to 400 degrees F.

Add the chicken and vegetables to a large mixing bowl.

Mix up the garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper in a separate small mixing bowl.

Pour the oil over the veggies and chicken and toss to coat everything in the oil. Then pour the spice blend over everything and toss well to coat.

Spray the air fryer basket with olive oil spray and then working in batches add half of the chicken and vegetable mixture to the bottom of the air fryer basket in an even layer. It is okay if some of the chicken and veggies are overlapping.

Close the air fryer and cook for 10 minutes, shaking the basket halfway through the cooking time. Continue until you have cooked all of the chicken and vegetables. You will know the chicken is done when it reaches an internal temperature of 165 degrees F.

Remove and serve hot, topped with dried or fresh parsley and a squeeze of lemon if desired.


Serving Size

1 cup



Total Fat

5.3 g

Saturated Fat

0.9 g

Unsaturated Fat


Trans Fat

0 g


66.2 mg


292 mg

Total Carbohydrate

4.5 g

Dietary Fiber

1.2 g

Total Sugars

2.2 g


21.5 g

4 servings


5 minutes

active time

15 minutes

total time
Start Cooking