Mediterranean Chicken Bake with Vegetables

1.In a small bowl, combine smoked paprika, dried oregano, garlic powder, ground cumin, salt, and black pepper.

2.Rub 1 tablespoon olive oil evenly over the chicken breasts, then coat them with the spice mixture on all sides. Set aside to marinate for 10 minutes at room temperature.

3.Preheat the air fryer to 375°F (190°C) for 5 minutes.

4.In a large mixing bowl, toss the bell peppers, zucchini, red onion, cherry tomatoes, minced garlic, dried thyme, crushed red pepper flakes (if using), remaining 1 tablespoon olive oil, salt, and pepper until well combined.

5.Lightly spray or brush the air fryer basket with oil to prevent sticking.

6.Arrange the seasoned chicken breasts in the center of the air fryer basket, then surround them with the mixed vegetables in an even layer.

7.Air fry at 375°F (190°C) for 20-22 minutes, flipping the vegetables halfway through cooking to ensure even roasting. Check that the chicken reaches an internal temperature of 165°F (74°C).

8.Once cooked, transfer the chicken and vegetables to a serving platter.

9.Drizzle fresh lemon juice over the chicken and vegetables, and garnish with chopped fresh parsley before serving.