Name: 10 Minute Air Fryer Chicken Sausage and Veggies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large red bell pepper, cut into 1-inch pieces; 1 large orange bell pepper, cut into 1-inch pieces; 1 medium red onion, peeled and cut into 1-inch pieces; 1 medium zucchini, cut into 1-inch pieces; 1 tablespoon avocado oil (Can substitute with olive oil); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning (Can substitute with equal parts dried oregano and basil); 1/2 teaspoon kosher salt (Reduce if using fine table salt); a pinch black pepper; 1 package (12 oz) chicken sausage, sliced (Any flavored chicken sausage can be used)

This quick air fryer meal delivers bright, roasted bell peppers, tender zucchini and sweet red onion paired with savory, sliced chicken sausage. The veggies get a light char and the sausage browns on the edges for a mix of crisp and juicy bites. It’s an easy one-bowl toss, a short air-fryer cook, and cleanup is fast — perfect for weeknights or a simple meal prep. Serve it straight from the basket over brown rice, cauliflower rice, or a bed of greens for a no-fuss dinner. If you like fast air fryer dinners, check this same quick-cook approach used in the air fryer maple glazed chicken breast recipe for a different protein option.

Why You’ll Love This 10 Minute Air Fryer Chicken Sausage and Veggies

Ready in about 10 minutes of active air-fryer time — great for busy nights.
Bright, crisp roasted peppers and softened zucchini give a nice contrast in texture.
Chicken sausage adds protein without heavy pork flavors, keeping it light.
Minimal prep: chop, toss with spices, slice the sausage, and air fry.
One-pan (one-basket) cooking means easy cleanup.
Flexible: serve over rice, cauliflower rice, or as a warm salad topping.
Uses pantry spices (garlic powder, onion powder, Italian seasoning) — no fresh herbs required.
Easy to scale up or cook in batches when feeding a crowd.

What Is 10 Minute Air Fryer Chicken Sausage and Veggies?

This recipe is a fast, roasted medley of bell peppers, red onion and zucchini cooked with sliced chicken sausage in an air fryer. The flavor is savory and slightly sweet from the peppers and onion, with Italian-seasoned chicken sausage adding herb-forward, meaty notes. The air fryer crisps the edges of the vegetables and gives the sausage a quick brown exterior while keeping the inside juicy. The vibe is casual comfort — a weeknight dinner, simple lunch, or part of a healthy meal-prep rotation.

Ingredients for 10 Minute Air Fryer Chicken Sausage and Veggies

Main Ingredients

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
1/2 teaspoon kosher salt
Pinch of black pepper
1 package chicken sausage (12 oz) – I used a robust Italian flavor

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken sausage: Any flavored chicken sausage works — spicy, sweet, or plain. For lower sodium, look for reduced-sodium brands.
Bell peppers: Swap any color of bell pepper. Yellow or green work fine if that’s what you have.
Zucchini: Summer squash or halved asparagus can replace zucchini. Cut to similar sizes for even cooking.
Oil: Avocado oil is listed here. You can use olive oil if you prefer; it will change flavor slightly.
Seasoning: If you don’t have Italian seasoning, use equal parts dried oregano and basil. For a smoky note, add 1/4 teaspoon smoked paprika (optional).
Salt: Use regular table salt instead of kosher salt, but reduce quantity by about half if using fine table salt.
Make it lower-carb: Serve with cauliflower rice or a green salad instead of brown rice.

Step-by-Step Instructions

Step 1 – Chop the vegetables
Chop the red bell pepper, orange bell pepper, red onion, and zucchini into roughly 1-inch pieces. Put them in a large mixing bowl.

Visual cue: Pieces should be similar size so they cook evenly — not paper-thin, not chunky.

Step 2 – Add oil and spices to the veggies
Drizzle the vegetables with 1 tablespoon avocado oil and toss to coat. In a small bowl, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and a pinch of black pepper. Add the spice mix to the veggies and toss until evenly coated.

Pro cue: The oil helps the spices stick and promotes browning in the air fryer.

Step 3 – Slice the sausage
Slice the 12 oz chicken sausage into 3/4-inch rounds. Add the sliced sausage to the bowl with the veggies and toss everything together so the sausage gets a light coating of the spice mix.

Visual cue: The rounds should be uniform so they cook at the same rate.

Step 4 – Preheat and prep the air fryer
Preheat the air fryer to 390°F if your model recommends preheating. Lightly spray the air fryer basket with cooking spray to prevent sticking.

Pro cue: A preheated basket helps the sausage and veggies start browning immediately.

Step 5 – Air fry the mixture
Spread the veggie and sausage mixture in an even layer in the air fryer basket. Close and cook at 390°F for 10 minutes, flipping the contents halfway through. Depending on your air fryer size, you may need to do this in batches to avoid overcrowding.

Visual cue: Look for browned sausage edges and lightly charred pepper skins.

Step 6 – Serve
Remove the chicken sausage and veggies from the air fryer and serve hot as is, or over cooked cauliflower rice or brown rice.

Pro Tips for Success

Cut pieces the same size so vegetables and sausage finish at the same time.
Don’t overcrowd the basket; air needs to circulate to crisp the vegetables. Cook in batches if necessary.
Flip halfway through cooking so both sides brown evenly. Use tongs or shake the basket gently.
If your sausage is thicker than usual, slice slightly thinner or add 1–2 minutes to the total time.
For extra char, finish with a 1–2 minute high-heat blast (if your air fryer supports higher temps). Watch closely to avoid burning.
Taste and adjust salt after cooking — seasoning can concentrate during air frying.
Use a thin spatula or tongs to remove the food so you don’t tear the softer vegetables.

Flavor Variations

OPTIONAL — Spicy Italian: Use a hot Italian chicken sausage or add 1/4 teaspoon red pepper flakes to the spice mix.
OPTIONAL — Mediterranean: Swap Italian seasoning for 1 teaspoon za’atar and finish with a squeeze of lemon and crumbled feta.
OPTIONAL — Smoky: Add 1/4 teaspoon smoked paprika to the spice mix for a mild smoky note.
OPTIONAL — Herby Lemon: Stir in 1 teaspoon lemon zest and 1 tablespoon chopped fresh parsley after cooking.
OPTIONAL — Garlic Butter Finish: Toss cooked sausage and veggies with 1 tablespoon melted butter mixed with a minced garlic clove for a richer finish.
OPTIONAL — Veggie Swap: Replace zucchini with eggplant or mushrooms; reduce cook time slightly for mushrooms if very small.

Serving Suggestions

Spoon over cooked brown rice for a filling meal.
Serve on cauliflower rice for a lower-carb bowl.
Toss with cooked pasta and a splash of olive oil for an easy pasta salad.
Add to greens and a light vinaigrette for a warm salad.
Use as a filling for warm tortillas or pita with a drizzle of yogurt sauce.
Plate on a family-style platter for casual serving at get-togethers.

Make-Ahead, Storage & Reheating

Make-ahead: Chop the vegetables and mix the spices up to 24 hours ahead; store covered in the fridge. Slice the sausage and keep sealed. Toss together right before air frying.
Storage: Store cooked chicken sausage and veggies in an airtight container in the fridge for 3–4 days.
Reheating: Reheat in the air fryer at 350°F for 3–5 minutes to restore crisp edges. You can also reheat in a skillet over medium heat for 3–4 minutes. Microwave in short bursts if needed, but veggies will lose some crispness.
Texture change: After refrigerating, the vegetables soften. Re-crisping in the air fryer or a hot skillet brings back some texture.

Storage and Freezing Instructions

Refrigerator: Keep in a sealed container for up to 4 days.
Freezing: You can freeze cooked sausage and veggies, but note that bell peppers and zucchini become softer after thawing. Freeze in a single layer on a tray, then transfer to a sealed freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in the air fryer or skillet to restore some texture.
If you prefer best texture, freeze raw sliced sausage separately and chop fresh vegetables before cooking later; raw veggies preserve texture better when cooked fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~225 kcal | ~13 g | ~11 g | ~13.5 g | ~2 g | ~400 mg

Estimates vary by brands and portions.

FAQ About 10 Minute Air Fryer Chicken Sausage and Veggies

Q: My veggies are too soft after cooking. How can I keep them firmer?
A: Cut the pieces larger and avoid overcrowding. Shorten cook time by 1–2 minutes and shake or flip halfway for even browning.

Q: Can I use raw sausage or does it need pre-cooking?
A: This recipe uses pre-cooked or fully-cooked chicken sausage. If your sausage is raw, slice thinner and add 3–5 minutes, or cook the sausage separately first until fully cooked.

Q: Why did the peppers not brown?
A: Crowding the basket traps steam and prevents browning. Work in batches and make sure oil coats the pieces.

Q: Can I double the recipe for meal prep?
A: Yes, but cook in batches so the basket isn’t overcrowded. Keep cooked portions refrigerated and re-crisp in the air fryer when serving.

Q: What if I only have olive oil?
A: Olive oil works fine in place of avocado oil. It will give a slightly different flavor but still brown well.

Q: How do I lower the sodium?
A: Use low-sodium or no-salt-added chicken sausage and reduce added kosher salt to 1/4 teaspoon or omit and salt to taste after cooking.

TastyInspo Notes

Finish with a small squeeze of lemon for a fresh lift right before serving.
Add toasted pine nuts or chopped almonds for crunch when serving over rice.
A light drizzle of balsamic glaze over the finished dish adds a sweet tang.
For a creamier bowl, stir in a spoonful of plain Greek yogurt or soft goat cheese when plating.
Garnish with quick-parsley or chives for color and freshness.

Troubleshooting

Issue: Bland flavor. Fix: Check the salt level and add a pinch more after cooking. Add a little lemon juice or balsamic to brighten flavors.
Issue: Burnt edges on sausage but raw veggies. Fix: Slice sausage thinner or start veggies alone for 2 minutes then add sausage. Lower temp by 10–20°F.
Issue: Veggies are soggy. Fix: Cut larger, reduce cook time slightly, and avoid overcrowding the basket.
Issue: Food sticks to the basket. Fix: Lightly spray the basket with oil and shake or flip sooner. Use parchment designed for air fryers if sticking continues.
Issue: Sausage not hot in the center. Fix: Slice thinner, or preheat sausage slices in air fryer for 1–2 minutes before adding vegetables.
Issue: Uneven cooking. Fix: Toss ingredients halfway and make pieces uniform in size.

Final Thoughts

This 10 Minute Air Fryer Chicken Sausage and Veggies recipe is a quick, flexible dish that balances bright roasted vegetables with savory chicken sausage. It’s easy to adapt, fast to make, and fits many weeknight dinners or meal-prep plans.

Conclusion

For the original inspiration and a quick reference, see the full recipe at 10 Minute Air Fryer Chicken Sausage and Veggies – Pinch Me Good.