Roasted Chicken Breast and Vegetables
Ingredients
- 4 (5 oz. or 150 g) boneless, skinless chicken breast
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (20 ml) honey
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) dried rosemary
- 1/2 teaspoon (1 g) cayenne pepper
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (3 g) garlic, minced
- 1/2 teaspoon (1 g) dried basil
- 2 cups (240 g) broccoli florets
- 1 medium (60 g) carrot, sliced into sticks
- 10 oz. (280 g) marbled potatoes, washed thoroughly
- salt and pepper, to taste
-
Nutrition Facts
- Energy:276 calories
- Fat:12.2 g
- Carbohydrates:17.4 g
- Protein:25.1 g
- Sodium:245 mg
Method
- 1. Preheat your Air Fryer to 360 F (180 C).
- 2. In a shallow dish, place the chicken breast. Add the mustard, honey, garlic powder, rosemary, and cayenne pepper. Mix to coat well.
- 3. In a bowl, combine the olive oil, lemon juice, garlic, and basil. Add the vegetables and toss to coat. Season with salt and pepper.
- 4. Place the vegetables in the Air Fryer cooking basket and cook for 20-25 minutes, or until potatoes are tender. Transfer vegetables to a plate and tent with foil to keep warm.
- 5. Place the marinated chicken breasts inside the same Air Fryer cooking basket and cook for about 20 minutes or until cooked through.
- 6. Serve chicken with roasted vegetables on the side.
- 7. Enjoy.
Most Viewed Recipes
Download App
