Garlic Herb Air Fryer Chicken Thighs with Lemon Shrimp and Zucchini

Name: Garlic Herb Air Fryer Chicken Thighs with Lemon Shrimp and Zucchini
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.25 lb boneless skinless chicken thighs, patted dry; 12 oz large shrimp, peeled and deveined; 2 cups zucchini, cut into half moons, 1/2 inch thick; 1 cup red bell pepper strips; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/4 tsp red pepper flakes, optional; 2 tbsp chopped fresh parsley, for garnish; Lemon wedges, for serving

This crisp and juicy poultry dinner brings together garlicky air fryer chicken thighs with bright lemon shrimp and tender zucchini for a low carb plate that satisfies. It is built for steady blood sugar, with about 3 grams net carbs per serving and a balance of lean protein and heart healthy fats. If you are exploring air fryer meals keto and want a reliable weeknight option that feels special, this is a standout. Each bite layers flavor without spiking carbs. Chicken thighs and shrimp provide high quality protein that supports satiety, while zucchini and bell pepper add color, fiber, and potassium with minimal net carbs. Olive oil and herbs create a clean seasoning that keeps sodium in check and avoids added sugars. For more poultry inspiration, browse more chicken recipes at [more chicken recipes](/categories/chicken). If you like rotating proteins, you might also enjoy nutrient dense air fryer beef liver for iron, family friendly air fryer meatballs for batch cooking, and omega 3 rich keto air fryer salmon to support heart health. This recipe works for blood sugar management because it focuses on protein first, nonstarchy vegetables second, and smart fats. The macros are dialed in for a diabetic friendly plate that is satisfying without hidden starches or breadcrumbs. A simple marinade of lemon, garlic, oregano, and paprika adds flavor without added sugar. New to this cooking method or want to optimize results and consistency, see our helpful [beginner's air fryer guide](/blog/beginners-air-fryer-guide). For best results, preheat your air fryer and use a [digital meat thermometer](https://rocktopgear.com/amazon) for safe doneness. Cook poultry to 165 degrees Fahrenheit and shrimp to 145 degrees Fahrenheit. A quick rest after cooking keeps the chicken juicy. A light mist from a [quality olive oil sprayer](https://rocktopgear.com/amazon) promotes crisp edges without extra calories, and a dependable [air fryer](https://rocktopgear.com/amazon) ensures even browning. Serve this with lemon wedges and a bright side like our crunchy [keto coleslaw](/recipes/keto-coleslaw). For meal prep, portion the chicken, shrimp, and vegetables into containers and refrigerate for up to 4 days. Reheat in the air fryer at 350 degrees Fahrenheit until warmed through. For extra crunch, crumble a bit of keto air fryer bacon over the vegetables, or add a few olives for a Mediterranean twist. If you are prepping ahead for the week, double the vegetable portion and consult our time saving [keto meal prep tips](/blog/keto-meal-prep-guide). The method here scales easily, keeps texture intact, and complements many low carb plates. This is how air fryer meals keto can feel exciting and sustainable for everyday eating.

Prep: 15 min. Cook: 22 min. Servings: 4.

Ingredients

1.25 lb boneless skinless chicken thighs, patted dry
12 oz large shrimp, peeled and deveined
2 cups zucchini, cut into half moons, 1/2 inch thick
1 cup red bell pepper strips
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
3 garlic cloves, minced
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley, for garnish
Lemon wedges, for serving

Instructions

In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, salt, black pepper, and red pepper flakes if using. Divide this mixture evenly into three small bowls before adding any raw protein. One bowl will season the chicken, one will season the shrimp, and the last teaspoon or two will be reserved for the vegetables.
Toss chicken thighs with the first bowl of marinade. Toss shrimp with the second bowl. Toss zucchini and bell pepper with the small reserved portion. Keep each in separate bowls to avoid cross contamination.
Preheat the air fryer to 380 degrees Fahrenheit for 3 to 5 minutes. Arrange the marinated chicken thighs in a single layer in the basket. Air fry for 12 to 15 minutes, turning halfway, until the thickest part of the chicken reaches 165 degrees Fahrenheit using a digital meat thermometer.
Transfer the cooked chicken to a plate and let it rest for 3 to 5 minutes to help retain juices.
Increase the air fryer temperature to 400 degrees Fahrenheit. Add the seasoned zucchini and bell pepper to the basket. Lightly mist with a quality olive oil sprayer if needed. Air fry for 3 minutes, then shake the basket. Add the marinated shrimp on top of the vegetables. Continue cooking for 3 to 5 minutes, shaking once, until the shrimp reach 145 degrees Fahrenheit and turn pink and opaque, and the vegetables are tender crisp.
Plate the chicken thighs with the lemon shrimp and vegetables. Sprinkle with fresh parsley and serve with lemon wedges. Taste and add a pinch of salt if needed.

View full recipe on Low Carb Air Fryer