Time: 30 min.
Complexity: easily
Servings: 2

This chicken breast gets its incredible crispiness from a light coating of coarse Japanese panko and Parmesan breadcrumbs, and a quick frying in the air fryer. The inside stays perfectly juicy, all with minimal oil. Serve this crispy chicken with roasted broccoli and a spicy yogurt sauce. It's a delicious and healthy dish that's easy to make any day of the week.

Ingredients:

• 2 small skinless, boneless chicken breasts (about 170g each)
• 1/3 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 4 tsp olive oil
• 0.5 tsp dried oregano
• 1.5 tbsp + 1/4 tsp Dijon mustard
• 2 cups small broccoli florets (about 150 g)
• 1/4 tbsp. low-fat plain yogurt
• Finely grated zest and juice of half a lemon
• Special equipment: air grill with a capacity of 3.5 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, broccoli cabbage, Parmesan cheese, panko breadcrumbs, lemon juice, yogurt, oregano

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Preparation:

Step 1
• In a shallow bowl or small baking dish, combine the breadcrumbs, Parmesan, 2 tablespoons olive oil, oregano, a pinch of salt, and a few grinds of freshly ground pepper until evenly distributed. Pat the chicken breasts dry with two paper towels, then season lightly with salt and pepper. Brush both sides of the chicken with 1.5 tablespoons Dijon mustard, then press firmly into the breadcrumbs to coat evenly.
Step 2
• In a medium bowl, toss the broccoli with the remaining 2 teaspoons olive oil, a large pinch of salt, and some freshly ground black pepper to coat evenly.
Step 3
• Preheat the air fryer to 375°F (190°C). Place the chicken in the air fryer and cook until it begins to brown and crisp, about 6 minutes. Turn the chicken over with tongs and place it in the center of the air fryer basket. Then arrange the broccoli around the chicken. Continue cooking until the chicken is crispy and an instant-read thermometer inserted into the center of the breast registers 165°F (71°C), and the broccoli is tender and charred in spots, another 8 minutes.
Step 4
• Meanwhile, in a small bowl, combine the yogurt, lemon zest and juice, the remaining 1/4 teaspoon Dijon mustard, a pinch of salt, and some freshly ground black pepper. Serve the sauce with the chicken and broccoli.

Votes: 5

Author of the recipe - Amanda Neal – Menu Developer