Prep time: 10 minutes | Cook time: 16 to 20 minutes | Serves 4
3 (5-ounce / 142-g) low-sodium boneless, skinless chicken breasts, cut into 1-inch
cubes
5 teaspoons olive oil
½ teaspoon dried thyme
1 medium red onion, sliced
1 red bell pepper, sliced
1 small zucchini, cut into strips
3 tablespoons freshly squeezed lemon juice
6 cups fresh baby spinach

  1. Select the ROAST function and preheat MAXX to 400ºF (204ºC).
  2. In a large bowl, mix the chicken with the olive oil and thyme. Toss to coat.
    Transfer to a medium metal bowl and roast for 8 minutes in the air fryer oven.
  3. Add the red onion, red bell pepper, and zucchini. Roast for 8 to 12 minutes more,
    stirring once during cooking, or until the chicken reaches an internal temperature
    of 165ºF (74ºC) on a meat thermometer.
  4. Remove the bowl from the air fryer oven and stir in the lemon juice.
  5. Put the spinach in a serving bowl and top with the chicken mixture. Toss to
    combine and serve immediately.