With a bit of heat and a tiny hint of sweetness, this savory air fryer Chicken and Peppers recipe is an easy and delicious low calorie, high protein lunch or dinner you will love! Get ready for perfectly caramelized, flavorful, juicy pieces of chicken and slightly charred bell peppers in just 25 minutes.

Air fryer chicken and peppers on a serving platter.

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Easy Chicken and Peppers Recipe

I can’t get enough of this 25-minute chicken and pepper recipe. Perfectly caramelized, succulent pieces of chicken and tender charred slices of bell pepper are coated in a savory sauce with just the right amount of spice and a kiss of sweetness. It’s a great, easy air fryer recipe that works for lunch at home or a light dinner.

Why You’ll Love This Air Fryer Recipe

[Less than] 30-minute meal. I love how quick and easy this recipe is to throw together. Just some slicing, dicing, seasoning, and air frying. Lunch or dinner will be on the table in just 25 minutes.
So tasty. Quick and easy doesn’t mean a whole lot if the dish doesn’t taste good! This one hits the mark with tender chicken and charred vegetables all coated in the perfect seasonings and sauce.
Satisfying. This chicken dish is low calorie, high protein, and low carb so it keeps you satisfied in between meals.

Steps to make chicken and peppers in the air fryer.

What You’ll Need

Here’s what you’ll need for this chicken and peppers recipe recipe.
(Scroll down to the recipe card below for details and precise measurements.)

Boneless skinless chicken breast – Boneless skinless chicken tenders are also great.
Red and green bell peppers – Use any color bell peppers you would like. If you’d like to incorporate other veggies as well, feel free. Just make sure they cook at roughly the same rate as bell peppers.
Low-sodium soy sauce – I highly recommend sticking with low-sodium soy sauce here. It will allow you better control over the final flavor of the dish. Coconut aminos would also do the trick.
Worcestershire sauce – For a rich umami flavor.
Olive oil and sesame oil – Refined or toasted sesame oil will work. I like the nuttiness that toasted sesame oil brings to the table.
Seasonings – Garlic powder, onion powder, coarse salt, black pepper, and red pepper flakes season the dish. If you want extra heat, add a pinch or two of cayenne.
Brown sugar – The brown sugar added at the very end brings a note of sweetness to the dish that ties it together nicely.

How To Make Air Fryer Chicken and Peppers

Here’s a quick overview of how to make chicken and peppers in the air fryer.
(Scroll down to the recipe card below for details and precise measurements.)

Prep. Preheat the air fryer to 390°F for 5 minutes.
Slice and dice. Trim excess fat from the chicken and slice into 1-inch square chunks. Seed the bell peppers and slice into 1-inch square pieces.
Season. Combine the peppers, chicken, soy sauce, Worcestershire sauce, oils, and seasonings in a bowl. Toss to coat.
Air fry. Spray the air fryer basket with cooking spray and arrange the chicken and peppers in a single layer in the basket. Air fry for 6 minutes, shake the basket, and air fry for another 5 minutes or until the chicken reaches an internal temperature of 165F.
Finishing touches. Sprinkle the chicken and peppers with the brown sugar and let it dissolve. Enjoy on its own or serve over cooked white rice.

Tips for Success

Here are a few tips to achieve perfectly cooked air fryer chicken and peppers.

Pay attention to size. When slicing the chicken, make sure to keep the pieces as even in size as possible (roughly 1 inch cubed). The same goes for the bell peppers. This will help ensure even cooking.
Don’t crowd the air fryer. If you over-fill the basket of the air fryer, the chicken and peppers won’t cook evenly. They will also steam rather than “fry” and won’t get that nice caramelization you’re looking for. Air fry in batches if needed.
Don’t forget to shake. Halfway through the cooking time, you’ll want to shake the basket of the air fryer. This will help ensure that the chicken and peppers cook/brown up evenly.

Marinate Overnight For More Flavor

For meal prep, throw everything in a resealable plastic bag or airtight container, toss to coat, and marinate in the fridge overnight. This will deepen the flavors, plus all the prep will already be done!

Serving Suggestions

I like to keep things simple and serve these chicken and peppers over a bowl of steamed white rice. This Fried Rice is a good, too. It also pairs nicely with our cool and crisp Asian Cucumber Salad.

Closeup image of chicken and peppers over rice.

Proper Storage

Refrigerator. Once the chicken and peppers have cooled completely, seal the leftovers in an airtight container and store them in the fridge for up to 4 days.
Freezer. Allow the leftovers to cool to room temperature before sealing them in an airtight freezer-safe container and storing them in the freezer. They will keep for up to 2 months.
To reheat. Allow the chicken and peppers to thaw in the fridge (if applicable) before arranging them in a single layer in the greased basket of an air fryer. Air fry for 3-4 minutes at 375°F, shaking halfway through. Alternatively, microwave individual portions in 30-second intervals until warm.

More Easy Air Fryer Recipes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Air Fryer Chicken and Peppers

Bite-sized pieces of chicken and bell pepper are air-fried to perfectly caramelized, savory-sweet perfection with just a hint of spice in this 25-minute low calorie, high protein lunch or dinner.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15

Cook Time 11

Total Time 26

Servings: 4 servings

Ingredients

1 pound boneless skinless chicken breast
1 small red bell pepper
1 small green bell pepper
1/4 cup low sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coarse salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 tablespoon brown sugar
cooked white rice , for serving, optional

Instructions

Preheat air fryer to 390 degrees for 5 minutes.
Trim any excess fat from the chicken breast. Slice into 1-inch thick strips, then each slice into small 1-inch square chunks.
Remove and discard the seeds and ribs from the peppers, then cut into 1-inch square pieces, approximately the same size as the chicken.
Add all the ingredients (except the brown sugar) to a mixing bowl; toss to coat.
Spray the air fryer basket with cooking spray and dump the mixture into the basket, arranging in a single layer as much as you can (a little overlap is fine, but if your air fryer is very small, you might need to cook in 2 batches.)
Cook for 6 minutes, shake, then cook for another 5 minutes. The chicken should be tender and slightly charred with an internal temperature of 165F.
Sprinkle with the brown sugar while still hot and toss to dissolve.
Serve on top of cooked white rice, if desired.

Notes

Marinate overnight for more flavor. For meal prep, throw everything in a resealable plastic bag or airtight container, toss to coat, and marinate in the fridge overnight. This will deepen the flavors, plus all the prep will already be done!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: dinner, lunch

Cuisine: Asian, Chinese

Keyword: air fryer chicken and peppers, chicken and peppers, chicken and peppers recipe