Make a mess of just one bowl, one knife, and one spoon to enjoy these tender and juicy chicken breasts... perfect for meal prep!
Take inspiration from the photo to pair them with spirals of carrots and zucchinis for a splash of color. Or, try them with a buckwheat side dish for a complete meal that's rich in fiber and supports metabolic health (diabetes and cholesterol). For a low FODMAP version, replace the asparagus with green beans, and omit the onion and garlic.
Ingredients
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0.7 kg (1½ lb) skinless, boneless chicken breasts
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60 ml (¼ cup) Dijon mustard
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45 ml (3 tbsp) maple syrup
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15 ml (1 tbsp) water
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5 ml (1 tsp) dried thyme
Preparation
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In a large bowl, mix all the marinade ingredients.
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Using the tip of a knife, pierce the chicken breasts, about 6 to 7 small cuts each, to help the marinade penetrate.
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Add the chicken, ensure it's well coated, cover, and refrigerate for at least 1 hour.
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Place the chicken breasts evenly in the air fryer basket, previously lined with parchment paper. Cook for 16 minutes at 350°F (180°C).
Notes
Keeps for 5 days in the refrigerator, in an airtight container. Can be frozen for up to 3 months.
