Air Fryer Chicken Breast Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (20)
- 26 oz skinless boneless chicken breast
- 6 oz cucumber cut into half-inch cubes
- 6 oz canned chickpeas rinsed, and drained thoroughly
- 4 oz red bell pepper cut into ¼-inch dices
- 4 oz corn thawed, rinsed, and drained thoroughly
- 2 oz unsalted dark red kidney beans rinsed, and drained thoroughly
- 1 oz red onion finely diced
- 2 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1 tsp lime juice freshly squeezed
- 1 tbsp plain Greek yogurt
- 1 tsp garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 3 tbsp Japanese mayonnaise
- 2 tbsp parsley freshly chopped
INSTRUCTIONS
Marinate the chicken: Add 2 tbsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 2 tbsp olive oil, 1 tsp garlic, 1/2 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp onion powder to the chicken. Mix to coat evenly. Let it rest for 5 minutes.
Cook the chicken: Preheat the air fryer for 5 minutes at 375°F. Put the chicken into the air fryer and cook for about 15 minutes. Remove from the fryer and set aside.
Make the salad dressing: In a large mixing bowl, combine 3 tbsp Japanese mayonnaise, 1 tbsp plain Greek yogurt, 1 tsp lime juice, and 2 tbsp parsley. Mix to combine.
Mix the salad: In the same bowl, combine 6 oz cucumber, 1 oz red onion, 4 oz red bell pepper, 4 oz corn, 6 oz canned chickpeas, and 2 oz unsalted dark red kidney beans. Mix evenly.
Serve: Put a piece of chicken and a hefty portion of salad onto a plate and serve.
