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Air Fryer Herb-Crusted Chicken with Roasted Vegetables

Air Fryer Herb-Crusted Chicken with Roasted Vegetables

Dinner
Prep Time
25min
Cook Time
35min
Servings
2
Calories
929
Chef's Note

For the crispiest chicken coating, make sure to pat the chicken completely dry before applying the mustard mixture. The key to this dish is not overcrowding the air fryer - cook in batches if needed for the best texture. You can prepare the herb mixture and cut the vegetables a day ahead to save time on busy weeknights.

Tags
air fryer
chicken
high-protein
herb-crusted
dinner
healthy
quinoa
roasted vegetables
rosemary
weeknight
Ingredients

  • 16 oz boneless skinless chicken breasts

  • 2 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme

  • 4 cloves garlic

  • 1/2 cup panko breadcrumbs

  • 1/4 cup parmesan cheese, grated

  • 2 tablespoons dijon mustard

  • 3 tablespoons olive oil

  • 1 pound sweet potatoes

  • 2 cups broccoli florets

  • 1 large red bell pepper

  • 1 medium red onion

  • 1 cup quinoa, uncooked

  • 2 cups chicken broth, low sodium

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1 tablespoon honey

Instructions
  • 1

    Begin by preparing the quinoa. Rinse 1 cup of quinoa under cold water, then add to a medium saucepan with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

  • 2

    While quinoa cooks, prepare the herb crust. Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of fresh thyme. Mince 4 cloves of garlic. In a shallow bowl, combine herbs, garlic, 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

  • 3

    Pat 16 oz of chicken breasts dry with paper towels. In a small bowl, mix 2 tablespoons of Dijon mustard with 1 tablespoon of honey and 1 tablespoon of olive oil. Brush this mixture over both sides of the chicken breasts.

  • 4

    Press the chicken into the herb-breadcrumb mixture, coating both sides evenly. Place on a plate and let rest for 10 minutes to help the coating adhere.

  • 5

    Meanwhile, preheat your air fryer to 375°F (190°C) for 3 minutes.

  • 6

    Prepare the vegetables: Peel and cut 1 pound of sweet potatoes into 3/4-inch cubes. Cut 1 red bell pepper and 1 red onion into 1-inch pieces. In a large bowl, toss the sweet potatoes, bell pepper, onion, and 2 cups of broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 7

    Spray the air fryer basket with cooking spray. Place the chicken breasts in the basket, making sure they don't overlap. Cook for 10 minutes.

  • 8

    After 10 minutes, flip the chicken and add as many vegetables as will fit in a single layer around the chicken (you may need to cook vegetables in batches). Continue cooking for 12-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly crisp on the edges.

  • 9

    If needed, cook remaining vegetables in the air fryer for 10-12 minutes at 375°F (190°C), shaking the basket halfway through.

  • 10

    Zest half the lemon and cut into wedges. When everything is cooked, fluff the quinoa with a fork and stir in the lemon zest.

  • 11

    Serve the herb-crusted chicken with the roasted vegetables and quinoa. Garnish with additional fresh rosemary and serve with lemon wedges on the side.

Nutrition Information (per serving)
929
Calories
58g
Protein
105g
Carbs
31g
Fat
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