Air Fryer Lemon Garlic Chicken Breasts with Broccoli and Peppers

Name: Air Fryer Lemon Garlic Chicken Breasts with Broccoli and Peppers
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 boneless skinless chicken breasts, 5 to 6 oz each; 1.5 tablespoons extra virgin olive oil, for chicken; 1 tablespoon extra virgin olive oil, for vegetables; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice; 3 garlic cloves, minced; 1.25 teaspoons kosher salt, divided; 1 teaspoon smoked paprika; 1 teaspoon dried Italian herb blend; 1/2 teaspoon ground black pepper; 3 cups broccoli florets (about 9 oz); 1 large red bell pepper, cut into 1 inch strips (about 6 oz); 2 tablespoons finely grated Parmesan cheese, optional; 1 tablespoon chopped fresh parsley, for garnish; Lemon wedges, for serving

This juicy, herb-bright main dish delivers the clean flavors diabetics love without the blood sugar spikes. Tender chicken breasts get a zesty lemon garlic rub, then the air fryer crisps broccoli and sweet red peppers to perfection. It is an air fryer quick weeknight low carb dinner that tastes restaurant-worthy, yet it is simple enough for any busy night. Each serving brings lean protein, fiber-rich vegetables, and smart fats to support steady energy. With only 6 g net carbs per serving, this meal suits low carb and keto goals while providing 39 g protein for fullness and muscle support. If you are collecting keto air fryer chicken breasts ideas, this one is a keeper. For more inspiration, browse more chicken recipes(/recipes/category/poultry). To nail the air fryer time and temp low carb approach, cook the chicken at 375 degrees Fahrenheit until it reaches 165 degrees Fahrenheit, verified with a digital meat thermometer for accuracy. Let the meat rest 3 minutes so juices redistribute. The broccoli and peppers roast hot for color and crunch without burning. If you are new to air frying, our beginner's air fryer guide(/blog/beginners-air-fryer-guide) covers basket spacing, shaking, and airflow. Curious about other proteins? Try these techniques with keto air fryer salmon or even an air fryer beef jerky low carb recipe for savory snacking. Pro tips for best results: pat chicken dry so the light olive oil coating can cling, then season generously. A quality olive oil sprayer(https://rocktopgear.com/amazon) helps you use less oil while getting even browning. Always verify doneness using a digital meat thermometer(https://rocktopgear.com/amazon). If your appliance runs cool or hot, adjust by a minute or two and consult the included manual or a reliable air fryer(https://rocktopgear.com/amazon) with a consistent temperature profile. Serve the chicken sliced over the roasted vegetables with lemon wedges and parsley, or pair it with our crunchy, tangy keto coleslaw(/recipes/keto-coleslaw). Leftovers keep well for 3 to 4 days in the fridge and reheat nicely in the air fryer at 320 degrees Fahrenheit for 3 to 4 minutes. For efficient planning, portion into meal prep containers and check our keto meal prep tips(/blog/keto-meal-prep-guide) to keep portions balanced and carbs controlled. FAQ Is there a dairy-free alternative for the cheese in this recipe? Use 1 tablespoon nutritional yeast per serving for a savory finish, or skip the cheese entirely. The recipe remains flavorful and low carb. How do I adjust the recipe for two servings instead of four? Halve all ingredients and cook times stay the same; still cook chicken to 165 degrees Fahrenheit and rest 3 minutes. How do I scale this recipe for a family of six? Multiply all ingredients by 1.5 and cook in batches so the basket is not crowded; maintain 375 degrees Fahrenheit for chicken to 165 degrees Fahrenheit and 390 degrees Fahrenheit for vegetables.

Prep: 15 min. Cook: 18 min. Servings: 4.

Ingredients

4 boneless skinless chicken breasts, 5 to 6 oz each
1.5 tablespoons extra virgin olive oil, for chicken
1 tablespoon extra virgin olive oil, for vegetables
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1.25 teaspoons kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon dried Italian herb blend
1/2 teaspoon ground black pepper
3 cups broccoli florets (about 9 oz)
1 large red bell pepper, cut into 1 inch strips (about 6 oz)
2 tablespoons finely grated Parmesan cheese, optional
1 tablespoon chopped fresh parsley, for garnish
Lemon wedges, for serving

Instructions

Prep the chicken: Pat the chicken breasts dry. In a bowl, mix 1.5 tablespoons olive oil, lemon zest, lemon juice, garlic, 3/4 teaspoon salt, smoked paprika, dried Italian herbs, and black pepper. Coat chicken evenly and let stand 10 minutes while you preheat and prep vegetables.
Preheat the air fryer: Heat to 375 degrees Fahrenheit for 3 minutes to ensure even cooking.
Air fry the chicken: Place chicken in a single layer in the basket. Cook at 375 degrees Fahrenheit for 10 to 14 minutes, flipping at 7 minutes, until the thickest part reaches 165 degrees Fahrenheit. Verify with a digital meat thermometer for accuracy. Transfer to a plate and rest 3 minutes so juices redistribute.
Roast the vegetables: Increase air fryer temperature to 390 degrees Fahrenheit. Toss broccoli and bell pepper with 1 tablespoon olive oil and the remaining 1/2 teaspoon salt. Air fry for 8 to 10 minutes, shaking halfway, until crisp tender with browned edges.
Finish and serve: Return chicken to the basket with vegetables, sprinkle Parmesan if using, and heat 1 minute to lightly melt. Plate with parsley and lemon wedges. Serve immediately.

View full recipe on Low Carb Air Fryer