Lemon & Parmesan Chicken (HC)
Ingredients
- 1 chicken fillet, cut into chunks
- 1 tsp olive oil
- 1 tsp garlic powder
- Squeeze of lemon juice
- 1 tsp mixed herbs
- Pinch of black pepper
- 30g Parmesan, grated
Wedges
- 180g baby potatoes, cut into wedges
- 1 tsp olive oil
- ¼ tsp paprika (optional)
- Freshly ground black pepper, to taste
Yoghurt Dressing
- 2 tbsp full-fat Greek yoghurt
- ½ tsp mixed herbs (or fresh parsley)
- ½ tsp onion powder
- ½ tsp garlic powder
- Pinch of black pepper
- Pinch of salt
To Serve
- 100g broccoli, cut into florets
- 3 tbsp peas, fresh or frozen
Instructions
In a bowl, mix chicken chunks with olive oil, garlic powder, lemon juice, mixed herbs and black pepper. Leave to marinate in the fridge while you prepare the potatoes.
Toss the potato wedges in olive oil, paprika and black pepper. Place the potatoes in an air fryer at 200°C (400°F) for 7–8 minutes.
Shake the potatoes and cook for a further 8–10 minutes, or until the potatoes are golden.
While the potatoes are cooking, bring a pan of water to the boil. Add the broccoli and peas, then cook for 5-6 minutes until tender. Drain and set aside.
Heat a non-stick frying pan over medium heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until cooked through and lightly golden.
In a small bowl, mix the yoghurt dressing ingredients and set aside in the fridge until serving.
Once the chicken is cooked, toss it into the Parmesan and mix to coat the chicken pieces evenly.
To serve, place the yoghurt dressing on the bottom of a bowl and arrange the chicken, wedges and broccoli on top.
Note - You can also cook the chicken and potatoes together in the air fryer. Cook the potato wedges at 200°C (400°F) for 5-6 minutes, then add the marinated chicken and cook for a further 10–12 minutes, shaking halfway, until the potatoes are golden and the chicken is cooked through. Toss with the Parmesan after cooking.