Ingredients:

  • 2 boneless, skinless chicken thighs (approx. 300g / 10.5 oz), cut into 1-inch pieces
  • 1 red bell pepper (approx. 150g / 5 oz), cored and chopped
  • 1 yellow bell pepper (approx. 150g / 5 oz), cored and chopped
  • 1 red onion (approx. 100g / 3.5 oz), cut into wedges
  • 225g / 8 oz broccoli florets
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (from about 1/2 lemon)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. In a mixing bowl, whisk together all the marinade ingredients.
  2. Add the chopped chicken thighs, bell peppers, red onion, and broccoli florets to the bowl with the marinade. Toss well to ensure everything is evenly coated.
  3. Preheat your air fryer to 200°C / 400°F.
  4. Place the chicken and veggies in a single layer in the air fryer basket. You may need to do this in batches to avoid overcrowding.
  5. Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through (internal temperature reaches 74°C / 165°F) and the vegetables are tender and slightly browned.
  6. Season with extra salt and pepper to taste. Serve immediately.