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Sliced air fryer chicken breast with roasted baby potatoes, zucchini, carrots and red bell pepper on a white plate on a dark wooden table

Air Fryer Chicken Breast with Potatoes and Vegetables

Juicy air fryer chicken breast with crispy baby potatoes, carrots, zucchini and red pepper, cooked in stages so everything is done just right. About 57 g of protein per plate.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 serving
Course: Main Course
Cuisine: American
Calories: 565
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb boneless skinless chicken breasts 2 breasts, butterflied or sliced in half horizontally
  • 2 tsp olive oil enough to coat the fillets
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano or Italian seasoning
  • ¼ tsp black pepper
Potatoes and vegetables
  • 12 oz baby potatoes halved, about 340 g
  • 2 medium carrots cut into ½-inch sticks
  • 1 medium zucchini cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 2 tsp olive oil
  • ½ tsp garlic powder
  • salt and black pepper to taste
Finishing dressing
  • 1 tsp extra-virgin olive oil
  • ½ lemon juice
  • 1 small garlic clove grated
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste

Method
 

  1. Butterfly each chicken breast or slice it in half horizontally so you get even fillets about ½ inch (1.5 cm) thick. Rub with the olive oil and season both sides with salt, garlic powder, paprika, oregano and pepper.
  2. Toss the potatoes with 1 tsp of the oil, salt and pepper. Air fry at 400°F (200°C) for 6–8 minutes.
  3. Toss the carrots with half the remaining oil, add them to the basket with the potatoes and air fry for 12 more minutes, shaking once, until the potatoes are tender and golden. Move them to a plate and cover with foil.
  4. Arrange the chicken in a single layer and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway, until the thickest part reaches 165°F (74°C). Let it rest for 5 minutes.
  5. While the chicken rests, toss the zucchini and pepper with the rest of the oil and the garlic powder and air fry for 7–8 minutes. Add the potatoes for the last 2 minutes if you want to re-crisp them.
  6. Mix the finishing dressing in a large bowl. Add the hot potatoes and vegetables straight from the air fryer and toss so they’re glossy and coated with parsley and pepper. Slice the chicken and serve it with the vegetables.

Notes

Why in stages: potatoes need about 20 minutes, carrots 12–15, zucchini and pepper 7–8 and thin chicken fillets 10–12. Cooking them together leaves the potatoes raw or the vegetables soggy.
The shine: air-fried vegetables come out golden but a little matte. Tossing them while still hot with a teaspoon of olive oil, lemon, garlic and parsley gives them the glossy look in the photo and adds about 20 kcal per plate. To keep the totals the same, the chicken uses 2 tsp of oil instead of a tablespoon, which is plenty for a thin coat.
Thin is the trick: thin, even fillets cook fast and stay juicy.
Meal prep: keeps 3–4 days in the fridge. Reheat with a splash of water.