This 10-Minute Air Fryer Chicken Sausage and Veggies recipe is a fast, healthy, and flavorful meal perfect for busy or lazy days. It’s packed with protein and colorful vegetables, cooks in just minutes, and requires very little cleanup. Naturally gluten-free, paleo, and Whole30-friendly, this dish works great for both lunch and dinner.
1 large red bell pepper, cut into 1-inch pieces
1 large orange bell pepper, cut into 1-inch pieces
1 red onion, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 tablespoon avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon kosher salt
Pinch of black pepper
1 package (12 oz) chicken sausage, sliced into ¾-inch rounds
(Robust Italian-style works especially well)
Chop all vegetables and place them in a large bowl. Drizzle with avocado oil and toss until evenly coated.
In a small bowl, mix garlic powder, onion powder, Italian seasoning, salt, and black pepper. Sprinkle the spice mixture over the vegetables and toss well.
Add the sliced chicken sausage to the bowl and toss everything together until evenly combined.
Preheat the air fryer to 390°F (200°C) if required. Lightly spray the air fryer basket with cooking spray.
Add the sausage and veggie mixture to the basket in an even layer. Cook for 10 minutes, shaking or flipping halfway through.
Cook in batches if your air fryer is small.
Remove from the air fryer and serve immediately. Enjoy as-is or over cauliflower rice or brown rice.
Cut all vegetables to similar sizes for even cooking.
Don’t overcrowd the basket—air circulation is key to roasting instead of steaming.
Swap veggies easily: broccoli, mushrooms, or asparagus work great.
For extra browning, add 1–2 more minutes at the end if needed.