Name: Air-fryer chicken with sweet potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, patted dry and sliced horizontally into 1/2-inch-thick cutlets; 1 1/4 medium sweet potatoes, cut into 1/2-inch wedges; 5 oz broccoli florets, cut into bite-sized pieces; 1 1/2 tsp olive oil; 1/2 tsp garlic powder; 3/4 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with half the olive oil, the smoked paprika, and a pinch of salt. Spread them in a single layer. Roast for 12 minutes.
While the potatoes start roasting, preheat the air fryer to 375°F. Rub the chicken cutlets with the remaining olive oil, then season both sides with the garlic powder, black pepper, and half the remaining salt.
Flip the potatoes in the oven. Place the chicken cutlets in the air fryer basket in a single layer. Roast the potatoes for 10 to 12 minutes more while cooking the chicken for 8 to 10 minutes, flipping the chicken halfway through. Done when reaches 165°F in the thickest part.
About 6 minutes before the chicken and potatoes are done, bring the water to a boil in a saucepan. Place the broccoli in a steamer basket over the water, cover, and steam until tender, about 5 to 6 minutes. Toss with half the lemon juice and the rest of the salt.
Place the sweet potatoes and broccoli on a plate. Slice the chicken cutlets, arrange them next to the vegetables, and drizzle the remaining lemon juice over the chicken.

Nutrition

Ingredients

Instructions

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