Air Fryer BBQ Chicken Breast
Air fried bbq chicken and crispy roasted sweet potato rounds over tangy kale salad.
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Servings: 4 Servings
Calories: 400kcal
Ingredients
For the BBQ Chicken
- 2 Boneless Skinless Chicken Breasts 1 pound total
- 1 Tablespoon (16g) Olive Oil
- 1 Tablespoon (15g) Maple Syrup
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Black Pepper
For the Sweet Potatoes
- 2 pounds Sweet Potatoes cut into ½" rounds (long and skinny potatoes work best)
- 2 Tablespoons (32g) Olive Oil
- 1-2 pinches Kosher Salt
Instructions
- Roast the sweet potatoes. Line a half sheet pan with parchment paper. Toss the sliced sweet potatoes and olive oil together then arrange the potatoes in an even layer on the pan. Sprinkle with salt and bake for 40-45 minutes on the bottom rack of a 450ºF oven.
- Air fry the chicken. Coat the chicken in the olive oil and maple syrup before add the mixed spices. Stir to evenly coat the chicken before air frying for 16-18 minutes at 375ºF until the chicken reaches a 165ºF internal temperature. Let the chicken rest at least 5 minutes before slicing.
- Make the kale salad. Mix the oil, vinegar, and dijon together in a large bowl before adding the chopped kale. Stir everything together then add the parmesan. Salt and pepper to taste.
- Serve. Add the kale salad to bowls and top with the roasted sweet potatoes and sliced chicken. Drizzle with bbq sauce, if desired.
Notes
I served with a kale salad made from:
- 6 cups (170g) Chopped Kale
- 3 Tablespoons (45g) Coarse Dijon Mustard
- 2 Tablespoons (32g) Olive Oil
- 2 Tablespoons (15g) Apple Cider Vinegar
- 1/4 cup (28g) Grated Parmesan
Nutrition
Serving: 1half a chicken breast and 1/4 of the sweet potatoes | Calories: 400kcal | Carbohydrates: 44g | Protein: 29g | Fat: 12g | Fiber: 7g