35 Delicious Healthy Air Fryer Dinner Recipes for Busy Nights

Unwind after a hectic day with these mouthwatering air fryer dinners that prove healthy eating doesn’t have to be complicated or time-consuming. From crispy chicken to roasted veggies, these recipes deliver maximum flavor with minimal effort, perfect for those busy weeknights when you need a satisfying meal fast. Get ready to transform your evening routine with these 35 delicious options that’ll have everyone asking for seconds!

Air Fryer Lemon Herb Chicken and Veggies

Knowing how hectic weeknights can get, you’ll love how this air fryer meal comes together in minutes. It gives you juicy chicken and perfectly roasted veggies with minimal cleanup—exactly what busy days call for!

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 medium zucchinis, sliced into half-moons
– 1 lb baby potatoes, quartered
– 3 tbsp golden extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 cloves garlic, finely minced
– 1 tbsp aromatic dried oregano
– 1 tsp fragrant dried thyme
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup chopped fresh parsley

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat the boneless, skinless chicken thighs completely dry with paper towels.
3. In a large bowl, whisk together the golden extra virgin olive oil, freshly squeezed lemon juice, finely minced garlic, aromatic dried oregano, fragrant dried thyme, coarse kosher salt, and freshly cracked black pepper.
4. Add the chicken thighs, sliced zucchinis, and quartered baby potatoes to the bowl.
5. Toss everything thoroughly until evenly coated with the marinade.
6. Arrange the chicken thighs in a single layer in the air fryer basket.
7. Air fry at 400°F for 10 minutes.
8. Flip the chicken thighs using tongs.
9. Add the marinated zucchinis and baby potatoes around the chicken.
10. Continue air frying at 400°F for 12-15 minutes, shaking the basket halfway through.
11. Check that the chicken reaches 165°F internally using a meat thermometer.
12. Transfer everything to a serving platter.
13. Sprinkle with the chopped fresh parsley.

Making this dish gives you tender chicken with crispy edges alongside caramelized veggies. The lemon herb marinade soaks into every bite, creating bright, savory flavors that pair wonderfully with rice or crusty bread for soaking up the juices.

Crispy Air Fryer Tofu Stir-Fry

Just when you think tofu can’t get any better, the air fryer works its magic. This crispy tofu stir-fry comes together in minutes and delivers that satisfying crunch we all crave. You’ll be amazed how restaurant-quality this tastes right from your own kitchen.

Ingredients

– 1 block extra-firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 1 tbsp toasted sesame oil
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 green onions, chopped
– 1 tbsp sesame seeds
– Cooked rice for serving

Instructions

1. Press your extra-firm tofu for 30 minutes using a tofu press or weighted plate to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons of cornstarch until evenly coated.
3. Preheat your air fryer to 400°F for 3 minutes.
4. Arrange tofu cubes in a single layer in the air fryer basket, making sure they don’t touch.
5. Air fry at 400°F for 15 minutes, shaking the basket halfway through cooking.
6. While tofu cooks, whisk together 1 tablespoon toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon freshly grated ginger, and 2 minced garlic cloves in a small bowl.
7. Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately.
8. Add the thinly sliced red bell pepper and broccoli florets to the hot skillet.
9. Stir-fry vegetables for 4-5 minutes until bright in color but still crisp.
10. Add the crispy air-fried tofu to the skillet with the vegetables.
11. Pour the sauce mixture over everything and toss to coat evenly.
12. Cook for 1-2 minutes until the sauce thickens slightly and coats all ingredients.
13. Remove from heat and stir in chopped green onions and sesame seeds.
14. Serve immediately over cooked rice.

Grab your fork and get ready for that perfect crunch. The tofu stays wonderfully crispy while soaking up the savory-sweet sauce, and the fresh vegetables add just the right amount of snap. Try serving it over quinoa instead of rice for a protein-packed twist, or wrap it in lettuce cups for a low-carb option that’s just as delicious.

Air Fryer Garlic Parmesan Brussels Sprouts

Remember when Brussels sprouts were the vegetable everyone avoided? Well, these air fryer garlic parmesan Brussels sprouts will completely change your mind. They come out crispy, cheesy, and packed with flavor that’ll have you reaching for seconds.

Ingredients

– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– ½ cup freshly grated parmesan cheese
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Wash and thoroughly dry 1 pound of fresh Brussels sprouts using a clean kitchen towel.
3. Trim the stem ends and cut each sprout in half lengthwise.
4. In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of rich extra virgin olive oil.
5. Add 3 cloves of minced fresh garlic, ½ teaspoon coarse sea salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon smoked paprika to the bowl.
6. Toss everything together until the Brussels sprouts are evenly coated with oil and seasonings.
7. Arrange the seasoned Brussels sprouts in a single layer in the air fryer basket, making sure they don’t overlap.
8. Air fry at 375°F for 12 minutes, shaking the basket halfway through cooking.
9. Sprinkle ½ cup of freshly grated parmesan cheese evenly over the Brussels sprouts.
10. Continue air frying for another 3-4 minutes until the cheese is melted and golden brown.
11. Remove the Brussels sprouts from the air fryer using tongs and transfer to a serving dish.

Absolutely irresistible with their crispy edges and tender centers, these garlic parmesan Brussels sprouts develop a beautiful caramelized crust. The smoky paprika adds depth while the melted parmesan creates that perfect savory crunch. Try serving them as a game-day snack with a creamy dipping sauce or alongside grilled chicken for a complete meal that feels fancy but comes together in minutes.

Spicy Air Fryer Chickpea and Sweet Potato Bowls

When you’re craving something hearty but don’t want to spend hours in the kitchen, these spicy air fryer bowls are your new best friend. They come together with minimal effort but deliver maximum flavor that’ll make you feel like a kitchen pro.

Ingredients

• 1 large sweet potato, peeled and cubed into ½-inch pieces
• 1 can (15 oz) chickpeas, rinsed and patted dry with paper towels
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon smoked paprika for that deep, smoky flavor
• ½ teaspoon garlic powder with its aromatic punch
• ¼-½ teaspoon cayenne pepper for adjustable heat
• ½ teaspoon coarse kosher salt
• Freshly cracked black pepper to taste
• 2 cups cooked quinoa, fluffy and warm
• 1 ripe avocado, sliced into creamy wedges
• ¼ cup tangy Greek yogurt for cooling contrast
• 2 tablespoons fresh lime juice for bright acidity
• 2 tablespoons chopped fresh cilantro for herbal freshness

Instructions

1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. Toss the cubed sweet potato and dried chickpeas with olive oil in a medium bowl until everything is lightly coated.
3. Sprinkle the smoked paprika, garlic powder, cayenne pepper, kosher salt, and black pepper over the mixture.
4. Mix thoroughly with your hands or a spoon until all pieces are evenly seasoned with the spice blend.
5. Transfer the seasoned sweet potatoes and chickpeas to the air fryer basket in a single layer, making sure nothing overlaps for optimal crispiness.
6. Air fry at 400°F for 15 minutes, shaking the basket halfway through to promote even browning on all sides.
7. Check for doneness—the sweet potatoes should be tender when pierced with a fork and the chickpeas should be crispy.
8. If needed, cook for an additional 2-3 minutes until you achieve your desired texture and crispiness level.
9. Divide the warm, fluffy quinoa between two serving bowls as your base layer.
10. Top the quinoa with the hot air-fried sweet potatoes and chickpeas straight from the air fryer.
11. Arrange the creamy avocado slices around the edges of each bowl for visual appeal.
12. Dollop the tangy Greek yogurt in the center of each bowl where it can mix with the other ingredients.
13. Squeeze the fresh lime juice evenly over both bowls to brighten all the flavors.
14. Garnish generously with the chopped fresh cilantro for that final pop of color and freshness.

Now you’ve got bowls with the perfect contrast of creamy avocado against crispy chickpeas and tender sweet potatoes. The spicy kick from the cayenne mellows beautifully with the cool Greek yogurt, creating layers of flavor in every bite. Try crumbling some feta over the top or serving with warm pita bread for dipping into any leftover yogurt sauce.

Air Fryer Honey Glazed Salmon and Asparagus

Sometimes you need a dinner that feels fancy but comes together in minutes. This air fryer honey glazed salmon and asparagus delivers restaurant-quality flavor with minimal effort—perfect for busy weeknights when you still want something special.

Ingredients

• 2 (6-ounce) salmon fillets with crispy skin
• 1 bunch fresh asparagus with tender green spears
• 2 tablespoons rich extra virgin olive oil
• 3 tablespoons golden wildflower honey
• 2 tablespoons tangy soy sauce
• 2 cloves aromatic garlic, minced
• 1 teaspoon freshly grated ginger root
• ½ teaspoon coarse sea salt
• ¼ teaspoon cracked black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon toasted sesame seeds
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat the salmon fillets dry with paper towels to ensure crispy skin.
2. Trim the tough ends from the asparagus spears by snapping them where they naturally break.
3. Whisk together the olive oil, honey, soy sauce, minced garlic, and grated ginger in a small bowl until fully combined.
4. Brush half of the honey glaze evenly over both sides of the salmon fillets.
5. Toss the asparagus spears with the remaining glaze in a medium bowl until thoroughly coated.
6. Preheat your air fryer to 400°F for 3 minutes for optimal cooking temperature.
7. Arrange the glazed asparagus in a single layer in the air fryer basket, leaving space between spears.
8. Air fry the asparagus at 400°F for 5 minutes until bright green and slightly tender.
9. Push the asparagus to the sides of the basket and place the salmon fillets skin-side down in the center.
10. Air fry everything together at 400°F for 8-10 minutes until the salmon flakes easily with a fork and reaches 145°F internally.
11. Check the salmon at the 8-minute mark—thicker fillets may need the full 10 minutes.
12. Sprinkle the cooked salmon and asparagus with coarse sea salt and cracked black pepper.
13. Drizzle with fresh lemon juice right before serving to brighten the flavors.
14. Garnish with toasted sesame seeds and chopped fresh parsley for color and texture.

Marvel at how the honey glaze creates a sticky-sweet crust on the salmon while keeping the interior moist and flaky. The asparagus comes out perfectly crisp-tender with caramelized edges that soak up the savory-sweet sauce. Try serving it over fluffy jasmine rice to catch every last drop of that delicious glaze, or flake the salmon into grain bowls for next-day lunches that taste even better.

Air Fryer Stuffed Bell Peppers with Quinoa

Finally, if you’re looking for a healthy dinner that comes together with minimal fuss, these air fryer stuffed bell peppers are your new best friend. They’re packed with protein and flavor, and the air fryer gives them that perfect tender-yet-crisp texture we all love. You’ll have a colorful, satisfying meal on the table in no time.

Ingredients

– 4 large, vibrant bell peppers (mixed colors for visual appeal)
– 1 cup fluffy cooked quinoa
– 1/2 pound lean ground beef
– 1/2 cup sweet corn kernels
– 1/2 cup fire-roasted diced tomatoes
– 1/4 cup finely diced yellow onion
– 2 cloves fragrant minced garlic
– 1/2 cup shredded sharp cheddar cheese
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon smoky paprika
– 1/2 teaspoon aromatic dried oregano
– 1/4 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Carefully slice each bell pepper in half lengthwise through the stem.
3. Remove all seeds and white membranes from each pepper half using a small knife.
4. Brush the outside of each pepper half lightly with rich extra virgin olive oil.
5. Heat the remaining olive oil in a large skillet over medium-high heat.
6. Add 1/2 pound lean ground beef to the hot skillet.
7. Cook the beef for 5-6 minutes, breaking it up with a spatula until no pink remains.
8. Add 1/4 cup finely diced yellow onion and 2 cloves fragrant minced garlic to the skillet.
9. Sauté the mixture for 2-3 minutes until the onions become translucent.
10. Stir in 1/2 cup sweet corn kernels and 1/2 cup fire-roasted diced tomatoes.
11. Cook for another 2 minutes until the vegetables are heated through.
12. Mix in 1 cup fluffy cooked quinoa, 1 teaspoon smoky paprika, 1/2 teaspoon aromatic dried oregano, 1/4 teaspoon coarse kosher salt, and 1/4 teaspoon freshly cracked black pepper.
13. Remove the skillet from heat and let the filling cool for 5 minutes.
14. Spoon the quinoa-beef mixture evenly into the prepared pepper halves, packing it down gently.
15. Top each stuffed pepper with shredded sharp cheddar cheese, dividing it evenly.
16. Arrange the peppers in a single layer in the air fryer basket, being careful not to overcrowd.
17. Air fry at 375°F for 12-15 minutes until the peppers are tender and the cheese is golden and bubbly.
18. Carefully remove the peppers from the air fryer using tongs.
19. Let the peppers rest for 3-4 minutes before serving to allow the filling to set.

Enjoy how the tender-crisp pepper shells give way to the savory, well-spiced filling inside. The melted cheddar creates a beautiful golden crust that contrasts wonderfully with the colorful vegetables. For a complete meal, serve them alongside a simple green salad or with a dollop of cool sour cream for extra creaminess.

Air Fryer BBQ Chicken Thighs with Broccoli

Getting dinner on the table just got easier with this crispy, saucy dish that comes together in under 30 minutes. You’ll love how the air fryer gives you juicy chicken thighs with that perfect caramelized BBQ crust while roasting the broccoli to tender-crisp perfection alongside it.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 4 cups fresh broccoli florets
– 3 tbsp extra virgin olive oil
– 1/2 cup smoky BBQ sauce
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat the chicken thighs completely dry with paper towels for maximum crispiness.
3. In a large bowl, toss broccoli florets with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and black pepper.
4. Brush the remaining 1 tablespoon of olive oil over both sides of the chicken thighs.
5. Arrange chicken thighs skin-side up in a single layer in the air fryer basket.
6. Air fry at 400°F for 12 minutes.
7. Flip chicken thighs carefully using tongs.
8. Add the seasoned broccoli around the chicken in the basket.
9. Air fry for another 8 minutes at 400°F.
10. Brush BBQ sauce generously over the chicken thighs only.
11. Air fry for 3-5 more minutes until the sauce is sticky and caramelized, and chicken reaches 165°F internally.
12. Check that broccoli is tender with slightly crispy edges.
13. Remove everything from the air fryer basket immediately to prevent steaming.

The chicken emerges with crackly skin giving way to incredibly juicy meat, while the broccoli soaks up those smoky BBQ drippings. Try serving it over creamy polenta or stuffing the chicken into warm tortillas with extra sauce for dipping.

Air Fryer Zucchini Noodles with Pesto and Cherry Tomatoes

Trying to get more veggies into your week but tired of the same old salads? This air fryer zucchini noodle dish comes together in minutes and feels like a treat. You’ll love how the pesto clings to every strand and those sweet tomatoes burst with flavor.

Ingredients

– 2 medium firm zucchini, spiralized into noodles
– 1 cup fresh cherry tomatoes, halved
– ¼ cup rich basil pesto
– 1 tablespoon extra virgin olive oil
– ¼ cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Pat the spiralized zucchini noodles completely dry with paper towels to remove excess moisture.
3. In a large mixing bowl, toss the zucchini noodles with 1 tablespoon of extra virgin olive oil until evenly coated.
4. Add ½ teaspoon of coarse sea salt and ¼ teaspoon of freshly cracked black pepper to the zucchini noodles, tossing to distribute.
5. Arrange the zucchini noodles in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
6. Air fry the zucchini noodles at 375°F for 6 minutes, shaking the basket halfway through cooking.
7. While the zucchini cooks, halve 1 cup of fresh cherry tomatoes and mince 2 cloves of garlic.
8. Remove the zucchini noodles from the air fryer and return them to the mixing bowl.
9. Add the halved cherry tomatoes and minced garlic to the warm zucchini noodles.
10. Spoon ¼ cup of rich basil pesto over the zucchini mixture and toss gently until everything is well coated.
11. Sprinkle ¼ cup of freshly grated Parmesan cheese over the dish and give one final gentle toss.
12. Serve immediately while warm.

But the magic really happens when you take that first bite—the zucchini noodles stay pleasantly al dente while the pesto makes everything feel indulgent. Try topping it with grilled shrimp or chickpeas for extra protein, or enjoy it straight from the bowl for a quick lunch that actually satisfies.

Air Fryer Teriyaki Chicken Wings

These air fryer teriyaki chicken wings are about to become your new favorite game day snack. You get that perfect crispy exterior with tender, juicy meat inside, all coated in a sweet and savory glaze that’s seriously addictive. Plus, using the air fryer means they cook up fast with way less mess than traditional frying.

Ingredients

– 2 pounds fresh chicken wings, separated into drumettes and flats
– 1/4 cup rich soy sauce
– 2 tablespoons sweet honey
– 1 tablespoon finely grated fresh ginger
– 2 cloves aromatic garlic, minced
– 1 tablespoon toasted sesame oil
– 1 tablespoon cornstarch
– 1 tablespoon cold water
– 1 tablespoon toasted sesame seeds
– 2 thinly sliced green onions

Instructions

1. Pat your fresh chicken wings completely dry with paper towels to ensure maximum crispiness.
2. Arrange the wings in a single layer in your air fryer basket, making sure they don’t overlap.
3. Air fry at 400°F for 12 minutes, then flip each wing carefully with tongs.
4. Continue cooking for another 10-12 minutes until the skin is golden brown and crispy.
5. While the wings cook, combine the rich soy sauce, sweet honey, finely grated fresh ginger, minced aromatic garlic, and toasted sesame oil in a small saucepan.
6. Bring the sauce to a simmer over medium heat, stirring occasionally.
7. Whisk together the cornstarch and cold water in a separate small bowl until smooth.
8. Slowly whisk the cornstarch mixture into the simmering sauce to thicken it.
9. Cook the thickened sauce for 1-2 minutes until it coats the back of a spoon.
10. Transfer the crispy wings to a large mixing bowl.
11. Pour the hot teriyaki sauce over the wings and toss until evenly coated.
12. Sprinkle with toasted sesame seeds and thinly sliced green onions before serving.

Dig into these wings while they’re still warm and watch how the sticky glaze clings to each crispy piece. The contrast between the crackling exterior and tender meat is pure magic, with that perfect balance of salty-sweet from the teriyaki. Try serving them over steamed rice with extra sauce for dipping—it turns snack time into a proper meal that everyone will love.

Air Fryer Black Bean and Corn Fritters

Haven’t you been craving something crispy, satisfying, and surprisingly easy to whip up? These air fryer fritters are your new go-to for a quick snack or light meal. You’ll love how the sweet corn and hearty black beans come together in minutes.

Ingredients

– 1 can (15 oz) of plump black beans, rinsed and drained
– 1 cup of sweet frozen corn, thawed
– 1/3 cup of finely grated sharp cheddar cheese
– 1/4 cup of all-purpose flour
– 1 large farm-fresh egg, lightly beaten
– 2 tablespoons of finely chopped fresh cilantro
– 1 teaspoon of smoky ground cumin
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– Cooking spray

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large mixing bowl, gently mash half of the rinsed black beans with a fork until slightly pasty.
3. Add the remaining whole black beans, thawed sweet corn, finely grated sharp cheddar cheese, all-purpose flour, lightly beaten farm-fresh egg, finely chopped fresh cilantro, smoky ground cumin, garlic powder, fine sea salt, and freshly cracked black pepper to the bowl.
4. Mix all ingredients with a spatula until just combined, being careful not to overmix.
5. Lightly spray the air fryer basket with cooking spray.
6. Scoop 2 tablespoons of the mixture per fritter and form into 8 evenly sized patties about 1/2-inch thick.
7. Arrange 4 patties in a single layer in the air fryer basket, leaving space between them.
8. Lightly spray the tops of the patties with cooking spray.
9. Air fry at 375°F for 10-12 minutes, flipping halfway through, until golden brown and crispy on both sides.
10. Repeat with the remaining 4 patties.

Light and crispy on the outside with a tender, flavorful center, these fritters are perfect dipped in cool sour cream or zesty salsa. They make a fantastic appetizer or a quick vegetarian lunch that everyone will love.

Air Fryer Turkey Meatballs with Spinach

Now, if you’re looking for a quick, healthy dinner that doesn’t skimp on flavor, these air fryer turkey meatballs with spinach are about to become your new go-to. They come together in minutes and cook up perfectly juicy every time. You’ll love how simple they are to make on even the busiest weeknights.

Ingredients

– 1 pound lean ground turkey
– 2 cups fresh baby spinach, finely chopped
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large farm-fresh egg, lightly beaten
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large mixing bowl, combine the ground turkey, chopped spinach, panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, dried oregano, kosher salt, and black pepper.
3. Gently mix everything together with your hands until just combined—be careful not to overmix or the meatballs will become tough.
4. Scoop out about 1 1/2 tablespoons of the mixture and roll it between your palms to form a smooth, round meatball.
5. Repeat with the remaining mixture to make approximately 18 meatballs.
6. Lightly brush the air fryer basket with half of the olive oil to prevent sticking.
7. Arrange half of the meatballs in a single layer in the air fryer basket, making sure they don’t touch each other.
8. Brush the tops of the meatballs with the remaining olive oil using a pastry brush.
9. Air fry at 375°F for 10-12 minutes, flipping the meatballs halfway through cooking.
10. Check that the internal temperature reaches 165°F using an instant-read thermometer for perfect food safety.
11. Remove the cooked meatballs and repeat the process with the remaining batch.
12. Let the meatballs rest for 2-3 minutes before serving to allow the juices to redistribute. But these aren’t just any meatballs—they’re incredibly tender with a subtle garlicky flavor that pairs beautifully with the fresh spinach. Try serving them over zucchini noodles with marinara sauce for a complete low-carb meal, or slice them up for a protein-packed salad topping.

Air Fryer Eggplant Parmesan

Finally, you can enjoy crispy, cheesy eggplant parmesan without all the oil and mess of traditional frying. This air fryer version gives you that perfect golden crunch while keeping things light and easy. You’ll love how the eggplant gets tender inside while staying beautifully crisp outside.

Ingredients

– 2 medium firm eggplants, sliced into ½-inch rounds
– 1 cup Italian-seasoned panko breadcrumbs
– ½ cup freshly grated Parmesan cheese
– 2 large farm-fresh eggs
– 1 cup rich marinara sauce
– 1 cup shredded low-moisture mozzarella cheese
– 2 tablespoons extra virgin olive oil
– 1 teaspoon garlic powder
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Slice the eggplants into ½-inch thick rounds using a sharp knife.
3. Sprinkle the eggplant slices with coarse sea salt on both sides.
4. Let the salted eggplant sit for 15 minutes to draw out excess moisture.
5. Pat the eggplant slices completely dry with paper towels.
6. Whisk the farm-fresh eggs in a shallow bowl until smooth.
7. Combine Italian-seasoned panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, and freshly ground black pepper in a separate bowl.
8. Dip each eggplant slice into the whisked eggs, coating both sides.
9. Press the egg-coated eggplant into the breadcrumb mixture, ensuring full coverage.
10. Arrange the breaded eggplant in a single layer in the air fryer basket.
11. Lightly spray or brush the breaded eggplant with extra virgin olive oil.
12. Air fry at 375°F for 12 minutes, flipping halfway through.
13. Check that the eggplant is golden brown and crispy before removing.
14. Spread 2 tablespoons of rich marinara sauce over each crispy eggplant slice.
15. Sprinkle shredded low-moisture mozzarella cheese evenly over the sauced eggplant.
16. Return the topped eggplant to the air fryer.
17. Air fry at 375°F for 3-4 minutes until the cheese is melted and bubbly.
18. Remove the eggplant parmesan from the air fryer using tongs.

Lightly golden and wonderfully crisp, these eggplant rounds offer that satisfying crunch without feeling heavy. The creamy melted mozzarella pairs perfectly with the tangy marinara sauce against the tender eggplant interior. Try serving them over spaghetti for a complete meal or stack them high for impressive individual portions.

Air Fryer Mexican Cauliflower Rice

Now, if you’re craving that Mexican rice flavor but want something lighter, you’ve got to try this air fryer version with cauliflower. It comes together so quickly and gives you all those delicious spices without the heaviness. You’ll be amazed how much it tastes like the real deal!

Ingredients

– 1 large head of fresh cauliflower, cut into florets
– 2 tablespoons of rich extra virgin olive oil
– 1/2 cup of finely diced sweet yellow onion
– 2 cloves of aromatic fresh garlic, minced
– 1/2 cup of fire-roasted diced tomatoes with green chiles
– 1 teaspoon of warm ground cumin
– 1 teaspoon of smoky paprika
– 1/2 teaspoon of earthy chili powder
– 1/4 cup of fresh chopped cilantro
– 1/4 cup of crumbled cotija cheese
– 1 tablespoon of zesty fresh lime juice

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Working in batches if needed, place cauliflower florets in a food processor and pulse until they reach a rice-like consistency.
3. In a large bowl, toss the cauliflower rice with olive oil until evenly coated.
4. Spread the cauliflower rice in a single layer in the air fryer basket.
5. Air fry for 8 minutes, shaking the basket halfway through to ensure even cooking.
6. While cauliflower cooks, sauté diced onion in a skillet over medium heat for 4 minutes until translucent.
7. Add minced garlic to the skillet and cook for 1 minute until fragrant.
8. Stir in fire-roasted tomatoes, cumin, paprika, and chili powder, cooking for 2 minutes.
9. Transfer the cooked cauliflower rice to the skillet with the tomato mixture.
10. Gently fold everything together until well combined and heated through.
11. Remove from heat and stir in fresh cilantro, cotija cheese, and lime juice.

Fluffy with just the right amount of bite, this cauliflower rice has that authentic Mexican flavor profile you love. The cotija cheese adds a salty creaminess that balances perfectly with the zesty lime. Try serving it as a base for burrito bowls or alongside grilled chicken for a complete meal that feels indulgent but stays light.

Air Fryer Asian Glazed Pork Chops

Perfectly crispy pork chops with that irresistible sweet-savory glaze are just an air fryer away. You’re going to love how these come out with minimal effort and maximum flavor. Seriously, this might become your new weeknight favorite.

Ingredients

– 4 bone-in pork chops (about 1-inch thick)
– 1/4 cup rich soy sauce
– 3 tablespoons sweet honey
– 2 tablespoons tangy rice vinegar
– 1 tablespoon fragrant sesame oil
– 2 teaspoons freshly grated ginger
– 3 cloves aromatic garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 1 tablespoon toasted sesame seeds
– 2 thinly sliced green onions

Instructions

1. Pat dry 4 bone-in pork chops thoroughly with paper towels to ensure maximum crispiness.
2. Whisk together 1/4 cup rich soy sauce, 3 tablespoons sweet honey, 2 tablespoons tangy rice vinegar, 1 tablespoon fragrant sesame oil, 2 teaspoons freshly grated ginger, and 3 cloves minced aromatic garlic in a small bowl.
3. Reserve half of the glaze mixture in a separate bowl for later use.
4. Brush the remaining glaze mixture evenly over both sides of the pork chops.
5. Let the pork chops marinate at room temperature for exactly 15 minutes to allow flavors to penetrate.
6. Preheat your air fryer to 400°F for 3 minutes while the pork chops marinate.
7. Arrange the pork chops in a single layer in the air fryer basket, making sure they don’t touch.
8. Air fry at 400°F for 8 minutes, then flip each pork chop carefully using tongs.
9. Continue air frying for another 6-8 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. While the pork chops cook, combine 1 tablespoon cornstarch with 2 tablespoons cold water in the reserved glaze bowl.
11. Transfer the cooked pork chops to a plate and tent loosely with foil to rest for 5 minutes.
12. Pour the cornstarch mixture into the remaining glaze and microwave for 60 seconds, stirring halfway, until thickened.
13. Brush the thickened glaze generously over the rested pork chops.
14. Sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions for garnish.

Deliciously caramelized edges give way to incredibly juicy pork that practically melts in your mouth. The sticky-sweet glaze clings perfectly to each bite, balanced by that subtle sesame aroma. Try serving these over fluffy jasmine rice to soak up every last drop of that amazing sauce.

Conclusion

Perfect for busy weeknights, these 35 air fryer dinners prove healthy eating can be quick and delicious. I hope you find some new family favorites! Try a recipe this week and let me know which one you love most in the comments below. Don’t forget to share this roundup on Pinterest so other busy cooks can discover these easy meals too. Happy air frying!