I remember the first time I tossed chicken sausage and peppers into the air fryer — ten minutes later dinner felt like a small miracle. This is a fast, one-basket meal that crisps the sausage and caramelizes the veggies without babysitting the stove. It’s perfect for weeknights, busy lunch prep, or when you want something colorful, healthy, and low-fuss. If you like quick, hands-off dinners, you’ll also appreciate other speedy ideas like this 5-minute cottage cheese breakfast for fast mornings.
Why you’ll love this dish
- Ready in about 10 minutes of cook time — ideal for busy evenings.
- Low cleanup: everything roasts together in the air fryer basket.
- Balanced and flexible: protein from chicken sausage, fiber and vitamins from peppers, onion, and zucchini.
- Kid- and meal-prep-friendly: flavors are familiar and easy to customize.
- Healthier than pan-frying: less oil, great texture thanks to high heat air circulation.
How this recipe comes together
- Chop all the vegetables into 1-inch pieces so they cook evenly.
- Toss the veggies with oil and a simple spice mix.
- Slice the chicken sausage into 3/4-inch rounds and add it to the vegetable mix.
- Spread in an even layer in the air fryer basket and cook at 390°F for 10 minutes, flipping once halfway.
- Serve straight from the basket with rice, cauliflower rice, or your favorite side.
What you’ll need
- 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 (substitute olive oil if needed)
- 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 (turkey or pork sausage works too)
Notes: If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme. For a no-salt option, omit the kosher salt and increase herbs and lemon at the end.
How to prepare it
- Chop the red and orange bell peppers, red onion, and zucchini into roughly 1-inch pieces so everything cooks at the same rate.
- Put the chopped veggies into a large bowl. Drizzle with the oil (I prefer avocado oil for its high smoke point; olive oil is fine) and toss to coat.
- In a small bowl, stir together garlic powder, onion powder, Italian seasoning, kosher salt, and a pinch of black pepper. Sprinkle the spice mix over the veggies and toss until evenly coated.
- Slice the chicken sausage into 3/4-inch rounds. Add the sausage to the bowl with the veggies and toss gently to combine.
- Preheat the air fryer to 390°F if your model recommends preheating. Lightly spray the air fryer basket with cooking spray. Spread the sausage and veggies in a single layer — work in batches if your basket is small to avoid overcrowding.
- Air fry at 390°F for 10 minutes, flipping or shaking the basket halfway through so the pieces brown evenly. Thicker sausages or very crowded baskets may need an extra 2–3 minutes.
- Remove from the air fryer and serve immediately over cauliflower rice, brown rice, or tucked into toasted rolls.
Best ways to enjoy it
- Serve on a bed of cauliflower rice for a low-carb meal or brown rice for a heartier bowl.
- Make sandwiches: tuck the warm sausage and veggies into crusty rolls with a smear of mustard or pesto.
- For a party platter, offer toothpicks and a creamy dip — try pairing small portions with a tangy spread like buffalo chicken dip with cottage cheese to balance the roasted flavors.
- Top with fresh parsley, a squeeze of lemon, or grated Parmesan for brightness.
Storage and reheating tips
- Refrigerate: Store in an airtight container in the fridge for up to 3–4 days.
- Reheat: For best texture, reheat in the air fryer at 350°F for 4–6 minutes, stirring once. Microwave reheating is faster but will soften the veggies.
- Freeze: Cool completely, then freeze in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge and re-crisp in the air fryer.
- Food safety: Cooked chicken sausage should reach an internal temperature of 165°F when checked with a probe thermometer. When reheating leftovers, heat to 165°F before serving.
Helpful cooking tips
- Cut everything uniformly: 1-inch pieces ensure even cook times between veggies and sausage.
- Don’t overcrowd: crowded baskets steam instead of roast. Cook in batches if necessary.
- Flip once: mid-cook turning gives even browning without constant opening.
- Use a thermometer: precooked chicken sausage should still be heated through; if using raw sausage, ensure it reaches 165°F.
- Swap the oil: avocado oil tolerates high heat best; use olive oil if that’s what you have. Spray the basket lightly to prevent sticking.
Creative twists
- Veg-forward: add halved cherry tomatoes in the last 2 minutes so they don’t burst completely.
- Spice it up: swap Italian seasoning for smoked paprika and cumin for a southwest feel.
- Starch add-in: toss par-cooked fingerling potatoes or small sweet potato cubes (parboil 5–7 minutes first) with the veggies.
- Vegetarian option: replace chicken sausage with thick sliced tempeh or smoked tofu and bump the oil slightly for better browning.
- Finish with sauce: drizzle balsamic glaze, tzatziki, or chimichurri for a bright finish.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 10–15 minutes active prep and 10 minutes cook time. Total time about 25–30 minutes including chopping and any air fryer preheat.
Q: Can I use frozen veggies or frozen sausage?
A: It’s better to use thawed or fresh for even cooking. If using frozen, thaw and pat dry first, or increase cook time and check texture often; frozen can add extra moisture.
Q: Do I need to preheat my air fryer?
A: Some models recommend preheating for best crisping; 3–5 minutes at 390°F is sufficient. If you skip preheating, add 1–2 minutes to the cook time.
Q: Is it safe to reheat more than once?
A: Reheat only what you’ll eat. Repeated cooling and reheating increases food-safety risk. Keep leftovers refrigerated and reheat to 165°F.
Q: Can I make this ahead for meal prep?
A: Yes — cook, cool, and portion into airtight containers. Reheat in the air fryer to retain texture. Vegetables will soften over days, so plan to eat within 3–4 days.
Conclusion
If you want the original source and a quick reference for this exact method, see Pinch Me Good’s 10 Minute Air Fryer Chicken Sausage and Veggies for the inspiration and full details.
Print
10 Minute Air Fryer Chicken Sausage and Veggies
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and healthy one-basket meal featuring chicken sausage and colorful veggies, cooked to perfection in the air fryer.
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 (substitute olive oil if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- A pinch of black pepper
- 1 package chicken sausage (12 oz) – robust Italian flavor
Instructions
- Chop all vegetables into 1-inch pieces.
- In a large bowl, toss the chopped veggies with oil to coat.
- In a small bowl, combine garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. Sprinkle over veggies and toss.
- Slice the chicken sausage into 3/4-inch rounds and add to veggie mix, tossing gently.
- Preheat the air fryer to 390°F and spray the basket with cooking spray.
- Spread the sausage and veggie mix in a single layer in the basket.
- Air fry at 390°F for 10 minutes, flipping halfway through for even cooking.
- Serve immediately with your choice of rice or rolls.
Notes
For Italian seasoning, substitute with a mix of dried oregano, basil, and thyme. For a no-salt option, omit kosher salt and increase herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American