Air Fryer Chicken Breast with Roasted Potatoes and Peppers
This one‑pan air‑fryer dinner combines lean chicken breast, crisp potatoes and sweet bell peppers. A simple spice blend keeps it low‑fat and flavorful, making it perfect for a quick weeknight meal.
Instructions
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Season the chicken
Pat the chicken breast dry, then coat with 2 tbsp olive oil. Sprinkle paprika, garlic powder, onion powder, black pepper and salt, mixing until evenly covered. -
Season the potatoes
Cut the potatoes into bite‑size pieces. Toss with 1 tsp olive oil, fresh rosemary, parsley, black pepper and salt. -
Prepare the bell pepper
Slice the bell pepper into strips and set aside; it will be added later. -
Air fry the potatoes
Place the seasoned potatoes in the air‑fryer basket. Air fry at 380 °F (190 °C) for 25 minutes, shaking halfway through. -
Air fry the chicken
After the potatoes have cooked 5 minutes, add the chicken breast to the basket (or use a separate tray). Air fry at 380 °F for 20 minutes, flipping halfway. -
Air fry the bell pepper
During the last 10 minutes of cooking, add the bell pepper strips to the basket. Air fry until tender and slightly charred. -
Serve
Remove all items, give the chicken a quick rest, then plate the chicken, potatoes and peppers together. Enjoy immediately.
Tips
For extra crispiness, spread the potatoes in a single layer and avoid overcrowding the basket. Adjust seasoning to your taste.
Video
“Air fryer Chicken Breast and Roasted Potatoes Dinner Recipe with Vegetables . Low Budget Lunch” by Simple Recipes Kitchen, watch on YouTube.
About this recipe
The chicken is tossed with olive oil, paprika, garlic powder, onion powder, black pepper and salt, then air‑fried until juicy and golden. The potatoes, lightly coated with olive oil and fresh rosemary, become tender on the inside and crisp on the outside. Bell peppers finish the plate with a pop of color and a touch of sweetness. Serve the three components together for a balanced, satisfying dinner that’s ready in less than half an hour.
