Air Fryer Breaded Chicken Breast

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 boneless, skinless chicken breasts (about 8 ounces each, cut into 1/2 inch dices)

1/2 medium lemon (juice of)

1/4 plus 1/8 teaspoon kosher salt (and black pepper, to taste)

1 tablespoon extra virgin olive oil

4 small cloves garlic (minced fine or through a garlic press)

1/2 teaspoon Italian seasoning

2 tablespoons grated Pecorino Romano cheese

1/4 cup seasoned breadcrumbs or gluten-free crumbs

olive oil spray

2 tablespoons chopped red onion

1 large cloves minced garlic (or 2 small)

2-1/4 teaspoons extra virgin olive oil

2-1/4 teaspoons red wine vinegar

1/4 teaspoon kosher salt

Freshly ground black pepper

2 mini cucumbers (diced)

1/2 medium haas Avocado (about 2 1/2 ounces, diced)

2 cups chopped romaine lettuce

Directions

In a large bowl combine the diced chicken breast with lemon, salt, olive oil, garlic, Italian seasoning, grated cheese and breadcrumbs.

Spray the air fryer basket with oil. In batches as needed, add the chicken to the air fryer basket in a single layer so it doesn’t overcrowd the basket and air fry at 400°F for 7 to 8 minutes, shaking the basket halfway.

Meanwhile, in a salad bowl, combine the red onion with garlic, 1 teaspoon of olive oil, 1 teaspoon of vinegar, 1/4 teaspoon kosher salt and black pepper to taste; let it sit about 5 to 8 minutes, so the flavor of the onion mellows.

Add the cucumbers, avocado and toss. When ready to serve, toss in chopped lettuce and finish with the remaining olive oil and vinegar, taste for salt and pepper and adjust as needed.

Nutrition

• Serving Size: 1 3/4 cup chicken with g
• Calories: 525 kcal
• Total Fat: 24 g
• Saturated Fat: 5 g
• Cholesterol: 170.5 mg
• Sodium: 864 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4.5 g
• Total Sugars: 3 g
• Protein: 56.5 g