I crafted this recipe for its simplicity, comfort, and balance, drawing from the flavors of the Mediterranean. It\u2019s a friendly everyday meal that\u2019s perfect for sharing. I recommend serving it with a yogurt sauce and a drizzle of lemon juice.<\/p>\n
For 2 Servings:<\/p>\n
– **Chicken:** 2 fillets
\n– **Breadcrumbs:** 2 tbsp
\n– **Parmesan cheese:** 1 tbsp
\n– **Smoked paprika:** 1 tsp
\n– **Garlic powder:** 1\/2 tsp
\n– **Salt:** A pinch
\n– **Pepper:** A pinch
\n– **Egg:** 1
\n– **Zucchini:** 1
\n– **Carrot:** 1
\n– **Red bell pepper:** 1
\n– **Olive oil:** 1 tbsp
\n– **Herbes de Provence:** 2 pinches
\n– **Plain yogurt or Skyr:** 2 tbsp
\n– **Mild mustard:** 1 tsp
\n– **Garlic:** 1 clove
\n– **Chives:** 3 sprigs<\/p>\n
Total Time: 45 minutes
\n– Prep Time: 15 minutes
\n– Cook Time: 30 minutes<\/p>\n
1. **Prepare the Chicken**
\n – Cut the chicken fillets into bite-sized pieces.
\n – In a bowl, beat the egg.
\n – In another bowl, combine breadcrumbs, Parmesan, smoked paprika, garlic powder, salt, and pepper. Dip each piece of chicken into the egg, then coat thoroughly with the breadcrumb mixture. Set aside on a plate while you prepare the vegetables.<\/p>\n
2. **Vegetable Preparation**
\n – Rinse the zucchini, carrot, and bell pepper.
\n – Chop them into uniformly sized pieces to ensure even cooking.
\n – Place them in a mixing bowl, drizzle with olive oil, sprinkle with Herbes de Provence, salt, and pepper, and toss well to coat all the vegetables.<\/p>\n
3. **Chicken Cooking**
\n – Arrange the chicken pieces in an air fryer basket. Select the ‘Air Fry’ mode and cook at 350\u00b0F for about 15-20 minutes, shaking halfway through. The chicken should be golden and crispy on the outside and tender inside.<\/p>\n
4. **Vegetable Cooking**
\n – Place the seasoned vegetables in another section of your air fryer. Set to ‘Roast’ mode and cook at 350\u00b0F for about 15-20 minutes, stirring halfway through.<\/p>\n
5. **Prepare the Sauce**
\n – In a bowl, mix yogurt, mild mustard, grated garlic, finely chopped chives, and a little salt and pepper. Refrigerate until serving to keep it cool and refreshing.<\/p>\n
– Arrange the crispy chicken bites on a plate with the roasted vegetables alongside.
\n– Place the sauce in a small dish on the side. Serve immediately with a lemon wedge or a green salad.<\/p>\n\n\n