Air Fryer Chicken & Veggies With Chimichurri Sauce
If you’re looking for a healthy dinner that doesn’t feel like a compromise, this air fryer chicken and veggies with chimichurri is it! Tender strips of seasoned chicken cook alongside colorful peppers and onions until lightly charred, then everything gets topped with a bright, herby chimichurri sauce.
It’s fresh, flavorful, and satisfying enough for the whole family, without a ton of prep or cleanup, and it’s a real weeknight favorite in my house right now.
Serve it over rice for a dinner bowl kind of situation, or stuff into tacos for a super fun, family friendly dinner.
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
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Chicken breast: Sliced into strips so it cooks quickly and evenly in the air fryer. Lean, high-protein, and perfect for weeknights.
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Red and green bell peppers: Add natural sweetness, color, and a little char when air fried.
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Onion: Softens and caramelizes slightly, balancing the savory spices.
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Olive oil: Helps everything crisp up and keeps the chicken from drying out.
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Paprika: Adds warmth and subtle smokiness.
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Cumin: Brings a little earthy depth without overpowering the dish.
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Dried oregano or mixed herbs: Ties everything together with a Mediterranean-style flavor.
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Garlic powder: Adds savory flavor without the risk of burning in the air fryer.
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Salt & black pepper: Season generously since air frying intensifies flavor.
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Lemon juice: Brightens everything up and helps tenderize the chicken slightly.
Chimichurri Sauce:
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Fresh parsley: The base of the sauce. Fresh, herby, and vibrant.
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Olive oil: Brings the sauce together and helps it coat the chicken.
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Lemon juice: Adds brightness and cuts through the richness.
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Garlic: Gives the sauce its bold, punchy flavor.
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Red hot pepper / chili flakes: Adds gentle heat and balance. Adjust to taste.
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Salt & pepper: Essential for bringing out the fresh herb flavor.
How To Make Air Fryer Chicken & Veggies With Chimichurri Sauce
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In a large bowl, combine the chicken with half of the spices (paprika, cumin, oregano, and garlic powder), lemon juice, olive oil, salt, and pepper. Toss until everything is evenly coated.
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Add the vegetables to the bowl along with the remaining spices and toss again so everything is well seasoned. If you have time, let it marinate for 15–30 minutes—it’s optional, but it really boosts the flavor.
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Preheat the air fryer to 375°F (190°C).
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Arrange the chicken and vegetables in the basket in a loose, even layer. Work in batches if needed so nothing overlaps too much.
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Air fry for 25–30 minutes, shaking halfway through, until the chicken is cooked through and the edges are lightly charred.
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While everything cooks, stir together the parsley, olive oil, lemon juice, garlic, oregano, chili flakes, salt, and pepper to make the chimichurri. Let it sit for 5–10 minutes so the flavors can develop.
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Plate the hot chicken and vegetables and spoon the chimichurri generously over the top before serving.
Serving Ideas
Serve this air fryer chicken and veggies with warm flatbread or tortillas for easy wraps.
It’s also great over rice or quinoa in a bowl if you want something a little more filling.
For a lighter option, add a fresh salad on the side or serve it with a simple yogurt sauce to balance the herby chimichurri.
Variations
You can easily switch this one up depending on what’s in your fridge. Swap the chicken breast for chicken thighs if you want something a little juicier.
Zucchini, mushrooms, or cherry tomatoes all work well in place of (or alongside) the bell peppers. If you prefer a milder version, leave out the chili flakes in the chimichurri.
You can also turn this into a bowl by adding avocado, feta, or a scoop of hummus for extra flavor and texture.
Meal Prep Tips
This recipe works really well for meal prep. Cook the chicken and veggies as directed, then store them in airtight containers in the fridge for up to 3–4 days. Keep the chimichurri separate so everything stays fresh and bright.
When reheating, warm the chicken and vegetables gently in the microwave or a skillet, then spoon the chimichurri over the top just before serving. You can portion everything into containers with rice or quinoa for ready-to-go lunches, or keep the components separate and assemble wraps or bowls throughout the week.
Air Fryer Chicken & Veggies With Chimichurri Sauce
Ingredients
- 21 oz chicken breast sliced into strips
- 2 red bell peppers sliced
- 2 green bell peppers sliced
- 1 large onion sliced
- 2 –3 tbsp olive oil
- 1 tsp paprika
- ¼ tsp cumin
- 1 tbsp dried oregano or mixed herbs
- ½ tsp garlic powder
- Salt & black pepper
- Juice of ½ lemon
- Salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- 2 tbsp olive oil
- 1 –2 tbsp lemon juice
- 2 small garlic cloves minced
- 1 tsbp red hot pepper
- Pinch chili flakes optional
- Salt & pepper to taste
Instructions
- In a large bowl, combine the chicken with half of the spices (paprika, cumin, oregano, and garlic powder), lemon juice, olive oil, salt, and pepper. Toss until everything is evenly coated.
- Add the vegetables to the bowl along with the remaining spices and toss again so everything is well seasoned. If you have time, let it marinate for 15–30 minutes—it’s optional, but it really boosts the flavor.
- Preheat the air fryer to 375°F (190°C).
- Arrange the chicken and vegetables in the basket in a loose, even layer. Work in batches if needed so nothing overlaps too much.
- Air fry for 25–30 minutes, shaking halfway through, until the chicken is cooked through and the edges are lightly charred.
- While everything cooks, stir together the parsley, olive oil, lemon juice, garlic, oregano, chili flakes, salt, and pepper to make the chimichurri. Let it sit for 5–10 minutes so the flavors can develop.
- Plate the hot chicken and vegetables and spoon the chimichurri generously over the top before serving.
Have you tried this one? I’d love to hear what you thought, and how you served it! You can leave a comment and a star rating below, and you can also tag me on Instagram @slimmingviolet and #slimmingviolet. Enjoy!
