Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) dried Italian herbs
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 medium red onion, cut into wedges
  • 1 bell pepper (any color), cut into chunks
  • 1 medium zucchini, cut into 1/2-inch (1.25cm) thick slices
  • 1 cup (128g) broccoli florets
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper

Instructions:

  1. In a large bowl, combine chicken thighs, olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Mix well to coat. Let marinate for at least 10 minutes.
  2. In the same bowl, toss the red onion, bell pepper, zucchini, and broccoli florets with olive oil, salt, and pepper.
  3. Preheat the air fryer to 400°F (200°C).
  4. Add chicken and veggies to the air fryer in a single layer. Don't overcrowd the basket. You may need to cook in batches.
  5. Air fry for 20-25 minutes, flipping the chicken and tossing the veggies halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the veggies are tender and slightly browned.
  6. Remove from the air fryer and serve immediately with lemon wedges, if desired.