Air Fried Chicken Breasts

We’ve been playing around with one of those mail-order dinner kits, and have, mostly, been pretty happy with the meals.

I’ve learned some interesting new combinations and techniques, like slightly blistered green beans or, as in this image, the combination of roasted Brussels sprouts and carrots with an Asian-style sauce.

I’ve also (after a disappointing sirloin steak) learned to question some stuff, like, sautéed boneless, skinless chicken breasts.

Yeh. Even the cool card displaying the steps and the finished plate looked a touch on the dried out side to me, even with the sauce drizzled over the top.

So, I went in search on teh google, and found an air fryer solution that looked like it could work.

And it did. With a few seasonings adjustments to suit the flavor profile of the dinner kit I was making, so thanks to A Pinch of Healthy for the guidance.

•Boneless, skinless chicken breasts
•Olive oil
•1/4 tsp Seasoned Salt
•1/4 tsp garlic powder
•1/4 tsp Mural of Flavor – or other salt-free seasoning blend*
•1/8 tsp black pepper

*Mural of Flavor, from Penzey’s, is a blend of shallots, onion, garlic chives, and lemon and orange peel.

Note: timing is based on six to seven ounce chicken breasts. Bigger or smaller breasts will require you to adjust your air fryer time.

Preheat the air fryer to 360º (or so, my dial gauge is not that accurate) and brush the rack with olive oil.

Stir the Seasoned Salt, garlic powder, Mural of Flavor (or other seasoning blend), and pepper together in a small bowl.

Place the breasts on a plate, brush with olive oil, then lightly rub in the seasoning blend.

Place, seasoned side down, on the air fryer rack, then brush the unseasoned side with olive oil and pat in the remaining seasoning blend.

Cook for ten minutes, then turn the breasts over and cook for another nine minutes or so; until the chicken is cooked through (160º to 165º) and firm. Remove from the air fryer, cover lightly, and let rest five minutes before serving.

Nicely flavored, tender, and still juicy – I like that in my boneless, skinless chicken!

Seriously, this method works a treat, so go ahead and try it next time you are planning chicken salads or, dare I say it? Enchiladas.

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