Protein Swap | Air Fryer Chicken Breasts with Lemon-Garlic Butter
Leek-Studded Rice & Snappy Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
It’s not just garlic butter, it’s not just lemon butter, it’s lemon-garlic butter. Spread it over hot chicken breasts, and stand back for a moment to watch it melt. They come out of the Air Fryer golden browned, using less oil and less mess than traditional frying techniques. Dial up the crispness with a string pea and cuke salad (save some lemon to dress it) and complement it with white rice subtly rippled with sautéed leeks.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 75g Sliced leeks
- 2 Garlic cloves
- 1 Lemon
- 3 Cucumbers
- 160g White rice
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Sesame, Sulphites
You will need:
Medium pot
Zester
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Air fryer
Total Fat
36 g
Saturated Fat
11 g
Sodium
270 mg
Total Carb
81 g
Sugars
6 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
Preheat the air fryer to 350°F. Lightly oil the basket. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. In a medium pot, heat a drizzle of oil on medium-high. Add the leeks and sauté, 1 to 2 min., until beginning to soften. Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Place in the air fryer basket and fry, 13 to 15 min., until cooked through.
Mise en place
Meanwhile, thinly slice the string peas crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Zest and juice the lemon. Mince the garlic.
Make the lemon-garlic butter
To the bowl of softened butter, add the garlic, lemon zest (start with ½) and S&P; stir well.
Make the salad
In a medium bowl, combine the string peas, cucumbers, lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your plates. Top with the chicken. Spoon the lemon-garlic butter over the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
