Air Fryer Herb-Crusted Chicken Tenders with Roasted Vegetables

Preheat your oven to 425°F (220°C) for the roasted vegetables.

Cut 1 pound of russet potatoes and 1/2 pound of sweet potatoes into 1-inch cubes. Slice 2 bell peppers and 1 red onion into 1-inch pieces.

In a large bowl, toss the potatoes, bell peppers, and onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the vegetables on a large baking sheet in a single layer and roast for 25 minutes, stirring halfway through.

While vegetables are roasting, slice 1 pound of chicken breast into even strips about 1-inch wide.

In a shallow dish, combine 1 cup panko breadcrumbs, 1/4 cup grated parmesan, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In another shallow dish, whisk together 2 eggs and 1 tablespoon dijon mustard.

Dip each chicken strip into the egg mixture, then coat thoroughly in the herb breadcrumb mixture, pressing gently to adhere.

Preheat your air fryer to 380°F (193°C) for 3 minutes.

Spray the air fryer basket with olive oil spray. Place chicken tenders in a single layer in the air fryer basket (you may need to cook in batches), and spray the tops lightly with olive oil spray.

Cook for 6 minutes, then flip the tenders, spray lightly again, and cook for another 5-6 minutes until golden brown and internal temperature reaches 165°F (74°C).

While everything is cooking, mix 1 tablespoon honey with the juice of half a lemon to make a quick drizzle for the vegetables.

When vegetables are done, toss with the honey-lemon mixture and sprinkle with 1 tablespoon chopped fresh parsley.

Serve chicken tenders with roasted vegetables on the side, garnished with remaining 1 tablespoon fresh parsley and lemon wedges from the remaining half lemon.