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 (2 fl oz or 30 ml) olive oil
- 2 tablespoons (1 fl oz or 30 ml) lemon juice
- 1 teaspoon (3 g) garlic, minced
- 1/2 teaspoon (1 g) dried basil
- 2 cups (8 oz or 250 g) broccoli florets
- 1 medium (2 oz or 60 g) carrot, sliced into sticks
- 10 oz. (280 g) marbled potatoes, washed thoroughly
- salt and pepper, to taste
Directions
- 1Preheat your Air Fryer to 360 F (180 C).
- 2In a shallow dish, place the chicken breast. Add the mustard, honey, garlic powder, rosemary, and cayenne pepper. Mix to coat well.
- 3In a bowl, combine the olive oil, lemon juice, garlic, and basil. Add the vegetables and toss to coat. Season with salt and pepper.
- 4Place 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.
- 5Place the marinated chicken breasts inside the same Air Fryer cooking basket and cook for about 20 minutes or until cooked through.
- 6Serve chicken with roasted vegetables on the side.
- 7Enjoy.
