Air Fryer Pesto Chicken and Potatoes
Servings: 2
Equipment
Ingredients
- 2 chicken breasts
- 2 tbsp pesto I used homemade
- Half a ball of mozzarella sliced
- 400 g baby potatoes
- 1 tbsp olive oil
- 1/2 tsp garlic granules
- 1 tsp Italian seasoning
- Sea salt
Instructions
- Butterfly the chicken breasts and open them up. Smear 1 tbsp pesto over each one and then place 2 mozzarella slices in each.
- Close the chicken back up again (you can use a skewer or cocktail stick to keep it in place) and place in the air fryer basket.
- Cut the baby potatoes in half and add to a bowl with the olive oil, garlic granules, Italian seasoning and a generous helping of salt. Toss to coat then empty into the air fryer basket in an even layer around the chicken.
- Cook at 185C for 20 minutes and serve. If using the oven, cook on a baking tray at 200C for 25-30 minutes until the chicken is cooked through.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 43g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 444mg | Fiber: 5g | Sugar: 2g
