Ingredients:

  • 2 boneless, skinless chicken breasts (about 12 oz / 340g total), cut into 1-inch cubes
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp taco seasoning (15ml)
  • 1/2 tsp chili powder (2.5ml)
  • 1/4 tsp garlic powder (1.25ml)
  • 1/4 tsp onion powder (1.25ml)
  • Salt and pepper to taste
  • 1 bell pepper (any color), seeded and chopped into 1-inch pieces
  • 1 red onion, peeled and chopped into 1-inch pieces
  • 1 zucchini, chopped into 1-inch pieces
  • 1 cup frozen corn (150g)
  • 1 tbsp olive oil (15 ml)
  • 1/4 tsp salt (1.25ml)
  • 1/4 tsp pepper (1.25ml)
  • Cooked rice or quinoa (optional)
  • Avocado slices (optional)
  • Salsa (optional)
  • Sour cream or Greek yogurt (optional)
  • Lime wedges (optional)
  • Fresh cilantro, chopped (optional)

Instructions:

  1. In a large bowl, toss the chicken cubes with 1 tbsp olive oil, taco seasoning, chili powder, garlic powder, onion powder, salt, and pepper. Ensure chicken is evenly coated.
  2. In the same bowl, toss the bell pepper, red onion, zucchini, and frozen corn with 1 tbsp olive oil, salt, and pepper.
  3. Preheat the air fryer to 400°F (200°C). Place the chicken in a single layer in the air fryer basket (you may need to work in batches). Cook for 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Shake the basket halfway through. This is the Air Fryer Chicken part of the recipe.
  4. Add the seasoned vegetables to the air fryer basket (you may need to remove some of the chicken if the basket is too full to ensure even cooking). Cook for 8-10 minutes, or until the vegetables are tender-crisp and slightly charred, shaking halfway through.
  5. Serve the Air Fryer Chicken and Vegetables over rice or quinoa, topped with avocado slices, salsa, sour cream (or Greek yogurt), a squeeze of lime juice, and fresh cilantro, if desired.