Air Fryer Chicken Breast

INGREDIENTS

 1 large egg, beaten

 1/4 c. all-purpose flour
 3/4 c. panko bread crumbs
 1/3 c. freshly grated Parmesan
 2 tsp. lemon zest
 1 tsp. dried oregano
 1/2 tsp. cayenne pepper  Freshly ground black pepper
 Kosher salt  2 boneless skinless chicken breasts

DIRECTIONS

1. Place eggs and flour in two separate shallow bowls. In a third shallow bowl, combine panko, Parmesan,
lemon zest, oregano, and cayenne. Season with salt and pepper.
2. Working one at a time, dip chicken into flour, then eggs, and then panko mixture, pressing to coat.
3. Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes,
until coating is golden and chicken is cooked through.

No Peek Chicken
INGREDIENTS

 Cooking spray
 2 c. long grain rice
 1 (10.5-oz.) can cream of chicken soup
 1 (10.5-oz.) can cream of mushroom soup
 1 c. water
 1 tsp. dried oregano
 4 boneless skinless chicken breasts
 Kosher salt
 Freshly ground black pepper  1 (1-oz.) package onion soup mix
 Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together
rice, soups, water, and oregano then pour into baking dish.
2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over
chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked
through and rice is tender.
3. Garnish with parsley before serving.
Cheesy Chicken Enchiladas
INGREDIENTS
 1 tbsp. extra-virgin olive oil
 1/2 yellow onion, chopped
 1 red bell pepper, chopped
 2 cloves garlic, minced
 1 tsp. cumin
 1 (10-oz.) can red enchilada sauce
 1 (8-oz.) can crushed tomatoes
 3 c. cooked, shredded chicken
 2 c. shredded Monterey Jack, divided  1/4 c. freshly chopped cilantro, plus more
 2 c. shredded cheddar, divided for garnish
 Kosher salt
 12 corn tortillas

DIRECTIONS
1. Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and
pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute.
Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2
cup of this sauce for topping the enchiladas.
2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the
enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture
in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat
with remaining tortillas.
3. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10
minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

Chicken Biryani
INGREDIENTS

 2 c. basmati rice
 Salt
 Freshly ground black pepper
 1 1/2 lb. boneless skinless chicken thighs,
cut into 2" pieces
 1 5cm piece ginger, peeled and minced
 5 yellow onions, halved and thinly sliced  1 1/2 tsp. ground turmeric
 1 red chili, thinly sliced  1 bay leaf
 2 1/2 tsp. garam masala  1 c. water
 1 tbsp. tomato paste  1/2 c. golden raisins
 1/2 c. plain yogurt  Sliced almonds, for serving

DIRECTIONS

1. Preheat oven to 350º. Rinse rice under cold water until the water runs clear. Bring a large pot of water to
a boil. Season generously with salt. Add rice and boil until tender, about 6 to 8 minutes. Drain.
2. Meanwhile, in a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Season chicken
with salt and pepper and cook until golden on both sides, about 7 minutes. Remove to a plate.
3. Add remaining 2 tablespoons of oil and onions to skillet and reduce heat to medium and cook until
golden, about 15 minutes. Transfer half the onions into a bowl and reserve for serving. Return skillet to
medium heat and add the ginger, garlic, chili, garam masala, and tomato paste. Cook, stirring, until
fragrant, about 2 minutes.
4. Add yogurt, turmeric, bay leaf, and water. Bring to a boil. Return chicken to skillet and add raisins.
Reduce heat to medium-low. Simmer until chicken is just cooked through, about 8 minutes.
 5. In a baking dish, spoon half the rice
followed by half the chicken mixture and
half the reserved onion. Repeat with
remaining rice, chicken, and onion.
Cover and bake until warm, 30 minutes.
Air Fryer Spicy Chicken
Thighs
INGREDIENTS

 1/3 c. low-sodium soy sauce

 1/4 c. extra-virgin olive oil  2 tsp. freshly grated ginger
 2 tbsp. honey  4 bone-in, skin-on chicken thighs (about 2
 2 tbsp. chili garlic sauce lb.)
 Juice of 1 lime  Thinly sliced green onions, for garnish
 2 cloves garlic, minced  Toasted sesame seeds, for garnish

DIRECTIONS

1. In a large bowl, combine soy sauce, oil, honey, chili garlic sauce, lime juice, garlic, and ginger. Reserve
½ cup of marinade. Add chicken thighs to bowl and toss to coat. Cover and refrigerate for at least 30
minutes.
2. Remove 2 thighs from marinade and place in basket of air fryer. Cook at 400° until thighs are cooked
through to an internal temperature of 165°, 15 to 20 minutes. Transfer thighs to a plate and tent with foil.
Repeat with remaining thighs.
3. Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil. Reduce heat and
simmer until sauce thickens slightly, 4 to 5 minutes.
4. Brush sauce over thighs and garnish with green onions and sesame seeds before serving.

Parmesan Chicken Cutlets

INGREDIENTS

 4 boneless skinless chicken breasts

 Kosher salt
 Freshly ground black pepper
 3 large eggs, beaten
 1 c. all-purpose flour
 2 1/4 c. panko
 3/4 c. freshly grated Parmesan
 2 tsp. lemon zest
 1/2 tsp. cayenne pepper
 Vegetable oil
 Lemon wedges, for serving

DIRECTIONS

1. Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic
wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼"
thickness. Season chicken on both sides with salt and pepper.
2. Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan,
lemon zest, and cayenne. Season with salt and pepper.
3. Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to
coat.
4. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and
cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
5. Serve with lemon wedges.
Huli-Huli Chicken
INGREDIENTS

 3 lb. bone-in skin-on chicken thighs (about 6

thighs)
 Kosher salt
 Freshly ground black pepper
 1 c. pineapple juice
 1/4 c. low-sodium soy sauce
 1/4 c. packed brown sugar
 1/4 c. ketchup
 1/4 c. low-sodium chicken broth
 1 tbsp. Sriracha  2 tsp. freshly grated ginger
 3 cloves garlic, minced  1 pineapple, cut into wedges
 2 green onions, thinly sliced
DIRECTIONS

1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to
combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour,
or up to 6 hours.
3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on
all sides, 10 to 15 minutes.
4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over
high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook,
turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20
minutes in total.
6. Serve pineapple and grilled chicken together, garnished with green onions.

Air Fryer Fried Chicken

INGREDIENTS

 2 lb. bone-in skin-on chicken pieces (mix of cuts)

 2 c. buttermilk
 1/2 c. hot sauce
 3 tsp. kosher salt, divided
 2 c. all-purpose flour
 1 tsp. garlic powder
 1 tsp. onion powder
 1/2 tsp. oregano
 1/2 tsp. freshly ground black pepper
 1/4 tsp. cayenne pepper

DIRECTIONS

1. Trim chicken of excess fat and place in a large bowl. In a medium bowl, combine buttermilk, hot sauce,
and 2 teaspoons salt.
2. Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour
and up to overnight.
3. In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working with
one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture,
turning to coat.
4. Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket.
Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping
halfway through.
5. Repeat with remaining chicken.
Creamy Lemon Parmesan
Chicken
INGREDIENTS
 1/2 c. all-purpose flour
 3/4 c. freshly grated Parmesan, divided
 1 tsp. garlic powder
 Zest of 1/2 lemon
 2 cloves garlic, minced
 Kosher salt
 2 c. baby spinach
 Freshly ground black pepper
 1 c. heavy cream
 3 boneless skinless chicken breasts
 2/3 c. low-sodium chicken broth
 2 tbsp. extra-virgin olive oil
 1 lemon, sliced in rounds and halved
 1 tbsp. butter
 1/4 c. thinly sliced fresh basil
DIRECTIONS
1. On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season
generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides
with flour mixture. Set aside.
2. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and
sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more.
Remove from pan and set aside.
3. Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until
fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream,
and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon
slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet
and simmer until chicken is cooked through, 5 to 6 minutes more.
4. When chicken is cooked, remove skillet from heat and garnish with basil before serving.

Balsamic Basil Chicken

INGREDIENTS

 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided

 3 tbsp. balsamic vinegar
 1 tbsp. dijon mustard
 2 lb. bone-in, skin-on chicken thighs
 Kosher salt
 Freshly ground black pepper
 1 large zucchini, cut into half moons
 1 pt. cherry tomatoes, halved
 Freshly grated Parmesan, for serving (optional)
 Basil, thinly sliced

DIRECTIONS

1. In a large bowl, whisk together ¼ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to
coat. Cover and refrigerate for 30 minutes or up to 4 hours.
2. Preheat oven 425°. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Shake off
excess marinade from chicken and season all over with salt and pepper. Add, skin side-down, and cook
until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6
minutes.
3. Scatter tomatoes and zucchini around chicken. Season vegetables with salt and pepper, then transfer
skillet to oven and bake until chicken is cooked through, about 15 minutes more.
4. Garnish with Parmesan and basil before serving.

Chicken Fajitas
INGREDIENTS

 1/2 c. plus 1 tbsp. extra-virgin olive oil

 1/4 c. lime juice, from about 3 limes
 2 tsp. cumin
 1/2 tsp. crushed red pepper flakes
 1 lb. boneless skinless chicken breasts
 Kosher salt
 Freshly ground black pepper
 3 bell peppers, thinly sliced
 1 large onion, thinly sliced
 Tortillas, for serving
DIRECTIONS

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken
with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and
up to 2 hours.
2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and
cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until
combined. Serve with tortillas.

Lemon Pepper Chicken

INGREDIENTS

 1/2 c. all-purpose flour

 1 tbsp. lemon pepper seasoning
 1 tsp. kosher salt
 2 lemons, divided
 1 lb. boneless skinless chicken breasts, halved
 2 tbsp. extra-virgin olive oil
 1/2 c. Chicken broth Swanson Chicken Broth
 2 tbsp. butter
 2 cloves garlic, minced
 Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.
Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until
golden on bottom, about 5 minutes, then flip chicken breasts.
3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce
has reduced slightly, 15 minutes.
4. Spoon sauce on top of chicken and garnish with parsley.
Keto Quesadillas
INGREDIENTS
 1 tbsp. extra-virgin olive oil
 1 bell pepper, sliced
 1/2 yellow onion, sliced
 1/2 tsp. chili powder
 Kosher salt
 Freshly ground black pepper
 3 c. shredded Monterey Jack
 3 c. shredded cheddar
 4 c. shredded chicken
 1 avocado, thinly sliced
 1 green onion, thinly sliced
 Sour cream, for serving

DIRECTIONS
1. Preheat oven to 400º and line two medium baking sheets with parchment paper.
2. In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili
powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate.
3. In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both
prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla.
4. Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper
mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the
parchment paper and a small spatula to gently lift and fold one side of the cheese "tortilla" over the side
with the fillings. Return to oven to heat, 3 to 4 minutes more. Repeat to make 2 more quesadillas.
5. Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.

Piña Colada Chicken Salad

INGREDIENTS

 1 c. all-purpose flour
 Kosher salt
 Freshly ground black pepper
 2 large eggs
 1 c. shredded coconut
 1 lb. boneless skinless chicken breasts, cut into tenders
 1 large head romaine, chopped
 1 red bell pepper, thinly sliced
 2 c. pineapple, chopped
 1/2 c. coconut milk
 Juice of 2 limes, plus zest of 1
 Pinch crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 400°. In a shallow bowl, season flour with salt and pepper. In another shallow bowl, beat
eggs. In a third shallow bowl, add coconut. Dredge chicken in flour, then egg, then coconut and transfer
to a baking sheet.
2. Bake until chicken is cooked through and coconut is golden, 12 minutes.
3. In a large bowl combine romaine, red pepper, pineapple, and chicken.
4. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with
salt.
5. Drizzle with dressing and serve.

Chicken Alfredo
INGREDIENTS

 2 tbsp. extra-virgin olive oil

 2 boneless skinless chicken breasts
 Kosher salt
 Freshly ground black pepper
 1 1/2 c. whole milk
 1 1/2 c. low-sodium chicken broth
 2 cloves garlic, minced
 8 oz. fetuccini
 1/2 c. heavy cream
 1 c. freshly grated Parmesan
 Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook
until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.
2. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine,
stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.
3. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.
4. Remove from heat and stir in sliced chicken. Garnish with parsley.