Prep
time: 15 minutes | Cook time: 60 minutes | Serves 4
2x small skinless chicken breasts
1/2 tsp. ground ginger
1/2 tsp. cumin
1/2 tsp. coriander seeds, ground
1/2 tsp. dried parsley flakes
1 tsp. freshly ground black pepper.
1 cup cherry tomatoes, halved.
1 tsp. balsamic vinegar
2x small skinless chicken breasts
1/2 tsp. ground ginger
1/2 tsp. cumin
1/2 tsp. coriander seeds, ground
1/2 tsp. dried parsley flakes
1 tsp. freshly ground black pepper.
1 cup cherry tomatoes, halved.
1 tsp. balsamic vinegar
1. Make incisions into the chicken breasts using
a sharp knife. Rub
generously with the combined ground ginger, cumin, coriander seeds,
dried parsley flakes, and black pepper. Set aside to rest for 30
minutes.
generously with the combined ground ginger, cumin, coriander seeds,
dried parsley flakes, and black pepper. Set aside to rest for 30
minutes.
2. Preheat the Air fryer to 350ºF. Arrange the
chicken breasts in the
Air fryer Basket and set the time for 30 minutes. Halfway through the
cooking time, flip the chicken breasts to allow even cooking.
Air fryer Basket and set the time for 30 minutes. Halfway through the
cooking time, flip the chicken breasts to allow even cooking.
3. While the chicken is cooking, combine the
cherry tomatoes and
balsamic vinegar, and chill until ready to serve.
balsamic vinegar, and chill until ready to serve.
Per
serving:
Calories: 122 kcal, Protein: 20g, Total Carbs: 5g, Dietary Fibers: 2g, Total Fat: 4g
Calories: 122 kcal, Protein: 20g, Total Carbs: 5g, Dietary Fibers: 2g, Total Fat: 4g
