Prep time: 20 minutes,

cook time: 45 minutes,

Serves 2

 

Ingredients:

4 small artichoke hearts, quartered

4 fresh large button mushrooms, quartered

½ small onion, cut in large chunks

2 skinless, boneless chicken breasts

2 tbsps. fresh parsley, chopped

What you’ll need from the store cupboard:

2 garlic cloves, minced

30 ml chicken broth

30 ml red wine vinegar

60 ml olive oil

1 tbsp. Dijon mustard

1/8 tsp. dried thyme

1/8 tsp. dried basil

Salt and black pepper, as required

 

Instructions:

Preheat the Air fryer to 175 ºC and grease a baking dish lightly. Mix the garlic, broth, vinegar, olive oil, mustard, thyme, and basil in a bowl.

Place the artichokes, mushrooms, onions, salt, and black pepper in the baking dish.

Layer with the chicken breasts and spread half of the mustard mixture evenly on it.

Transfer the baking dish into the Air fryer basket and roast for about 23 minutes.

Coat the chicken breasts with the remaining mustard mixture and flip the side.

Roast for about 22 minutes and serve garnished with parsley.

Nutrition Facts Per Serving: Calories: 448, Fat: 19.1g, Carbohydrates: 39.1g, Sugar: 5g, Protein: 38.5g, Sodium: 566mg