Ingredients:

  • 2 lbs / 900 g Boneless, Skinless Chicken Thighs (or breasts), cut into 1.5-inch cubes
  • 2 Tbsp / 30 ml Extra Virgin Olive Oil, divided
  • 1/2 tsp / 2.5 ml Salt (Fine Sea Salt or Kosher Salt)
  • 1/4 tsp / 1.25 ml Black Pepper, freshly ground
  • 1 large / approx. 300 g Head of Broccoli, cut into 1-inch florets
  • 1 medium / approx. 150 g Red Onion, peeled and cut into large 1-inch chunks
  • 1 large / approx. 200 g Red Bell Pepper, seeded and cut into 1-inch chunks
  • 1 large / approx. 150 g Courgette (Zucchini), ends trimmed, halved lengthwise, and sliced 1/2-inch thick
  • 1 Tbsp / 15 ml Garlic Powder
  • 2 tsp / 10 ml Dried Oregano
  • 1 tsp / 5 ml Smoked Paprika (Pimentón Ahumado)
  • 1/2 tsp / 2.5 ml Red Pepper Flakes (Optional)
  • 1/2 Lemon, juiced (for finishing)
  • 2 Tbsp / 30 ml Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken pieces very dry with kitchen paper (crucial for crispiness). Cut them into uniform 1.5-inch cubes.
  2. Season the Chicken: Place the chicken in a medium bowl. Toss with 1 tablespoon of olive oil, salt, and pepper. Set aside.
  3. Prep the Vegetables: Ensure all vegetables (broccoli, onion, peppers, courgette) are chopped into equally sized, substantial pieces (1 to 1.5 inches). Uniformity is key for even cooking.
  4. Season the Vegetables: Place the vegetables in a separate large bowl. Drizzle with the remaining 1 tablespoon of olive oil. Add the garlic powder, oregano, smoked paprika, and red pepper flakes (if using). Toss well until everything is evenly coated.
  5. Preheat & Start the Chicken: Preheat the air fryer to 390°F / 200°C for 3 minutes. Once hot, place half of the seasoned chicken pieces into the basket in a single layer (do not overcrowd). Air fry the chicken for 6 minutes, shaking the basket halfway through.
  6. Add Harder Vegetables: Remove the basket and immediately add the broccoli and onion chunks to the partially cooked chicken. Toss gently to combine within the basket. Return the basket to the air fryer and cook for an additional 5 minutes.
  7. Add Softer Vegetables: Remove the basket and add the bell peppers and courgette slices. Toss again gently to distribute. Return the basket and cook for a final 7 to 9 minutes, or until the chicken is deeply golden brown and the vegetables are tender-crisp.
  8. Check Doneness: Use an instant-read thermometer to ensure the internal temperature of the thickest chicken piece registers 165°F (74°C). (If not, cook in 2-minute increments.)
  9. Finish and Garnish: Transfer the chicken and vegetables to a serving platter. Drizzle immediately with fresh lemon juice and sprinkle generously with fresh parsley.
  10. Repeat: If cooking a larger batch (serving size 4), repeat steps 5 through 9 with the remaining ingredients, making sure to wipe down the air fryer basket if necessary between batches.