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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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.

Tips for Success

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.
Bell peppers and other veggies. Use any color bell peppers you would like. If you’d like to incorporate other veggies as well, feel free. I often include sliced onion and halved button mushrooms.
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!

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.

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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

Avocado-Lime Sauce (optional)

1 small ripe avocado
1/4 cup mayonnaise
2 cloves garlic , chopped
2 tablespoons fresh cilantro , chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (more if needed)

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. Or make the avocado-lime sauce by combining all the ingredients in a blender; blend until smooth and incorporated. Drizzle over the chicken and peppers.

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

Steps to make chicken and peppers in the air fryer.

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.

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

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