Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) dried Italian herb blend
  • 1 teaspoon (5 ml) garlic powder
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 zucchini, cut into ½-inch thick rounds
  • 1 cup (150g) cherry tomatoes, halved
  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper

Instructions:

  1. In a large bowl, combine chicken cubes, olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Toss to coat and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. While the chicken marinates (or while the air fryer preheats), toss the bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, salt, and pepper in a separate bowl.
  3. Preheat the air fryer to 400°F (200°C).
  4. Arrange the marinated chicken in a single layer in the air fryer basket, ensuring there's space between the pieces. Cook for 8-10 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. Add the seasoned vegetables to the air fryer basket (you may need to cook in batches, depending on the size of your air fryer). Cook for 12-15 minutes, shaking the basket occasionally, until the veggies are tender and slightly caramelized.
  6. Combine the cooked chicken and vegetables in a serving bowl. Serve immediately.