A quick and healthy recipe featuring juicy air-fried chicken breasts paired with tender, flavorful bell peppers. Perfect for a weeknight dinner packed with protein and vibrant vegetables.
2 boneless, skinless chicken breasts (about 6 ounces each)
1 red bell pepper, sliced into 1/2-inch strips
1 yellow bell pepper, sliced into 1/2-inch strips
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Preheat the air fryer to 375°F (190°C) for 5 minutes.
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
Pat the chicken breasts dry with paper towels. Rub both sides of each chicken breast with olive oil, then evenly sprinkle the seasoning mixture over both sides.
In a separate bowl, toss the sliced red and yellow bell peppers with the remaining olive oil and a pinch of salt.
Place the seasoned chicken breasts in the air fryer basket in a single layer.
Arrange the bell pepper slices around the chicken breasts in the basket, ensuring they are spread out evenly.
Cook for 9 minutes, then carefully flip the chicken breasts and toss the peppers.
Continue cooking for an additional 9 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender.
Remove the chicken and peppers from the air fryer and let the chicken rest for 3 minutes before slicing.
Serve the sliced chicken breasts alongside the roasted peppers.