A quick and healthy recipe for juicy air fryer chicken breasts paired with tender, flavorful bell peppers. Perfect for a weeknight dinner with minimal cleanup.
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
Preheat the air fryer to 375°F (190°C) for 5 minutes.
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
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 and pepper.
Place the seasoned chicken breasts in the air fryer basket in a single layer.
Arrange the sliced bell peppers around the chicken breasts in the basket, ensuring even spacing for air circulation.
Cook in the air fryer at 375°F (190°C) for 18 minutes, flipping the chicken breasts and stirring the peppers halfway through the cooking time.
Check the internal temperature of the chicken breasts with a meat thermometer; it should read 165°F (74°C) when fully cooked.
Remove the chicken and peppers from the air fryer. Let the chicken rest for 3 minutes before slicing.
Serve the sliced chicken breasts alongside the roasted bell peppers.