Air Fryer Herb-Crusted Chicken & Roasted Veggie Tray Bake

A complete, healthy meal with crispy herb-coated chicken and perfectly roasted veggies—all done in the air fryer for speed and flavor.

🛒 Ingredients (Serves 2–3)

Chicken:

• 2–3 chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp thyme
• ½ tsp paprika
• Salt & black pepper

Veggies:

• 1 cup baby potatoes (halved)
• 1 cup broccoli florets
• 1 carrot, sliced
• ½ red bell pepper, sliced
• 1 tbsp olive oil
• Salt & pepper

👩‍🍳 Instructions

1. Prep chicken
   Mix olive oil and spices. Coat chicken evenly.
2. Prep veggies
   Toss vegetables with olive oil, salt, and pepper.
3. Preheat air fryer
   Set to 180°C (360°F).
4. Cook (stage 1)
   Add potatoes and carrots first. Cook 10 minutes (they take longer).
5. Add chicken & other veggies
   Add chicken, broccoli, and peppers. Cook another 12–15 minutes, flipping halfway.
6. Crisp finish
   Increase to 200°C (400°F) for 3–5 minutes for a golden crust.
7. Serve
   Let rest briefly and enjoy!

🌿 Anti-Inflammatory Touch

• Use extra virgin olive oil
• Add turmeric + black pepper to chicken seasoning
• Include herbs like rosemary, thyme, parsley
• Add veggies like zucchini or spinach

💡 Tips

• Don’t overcrowd the basket (cook in batches if needed)
• Cut veggies evenly for even cooking
• Marinate chicken 1–2 hours for deeper flavor

🥗 Nutrition (Approx. per serving)

• Calories: ~350–450
• Protein: ~30g
• Balanced meal

🧮 WW Points (Estimated)

• Standard: ~5–7 points
• Lower oil: ~4–6 points

🔄 Variations

• Spicy: add chili flakes or cayenne
• Garlic parmesan: sprinkle cheese at the end
• Low-carb: swap potatoes for cauliflower