Italian-Marinated Chicken


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Blitz together the vinegary herb dressing and use it as both a marinade for chicken breasts and a flavor infuser for sliced veggies. You can quickly cook the chicken in a skillet or air fryer, making this light, satisfying meal one to keep on your weeknight rotation.

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Yields:
4

Total Time:
40 mins

  • 3 tbsp.

    white wine vinegar

  • 2 tbsp.

    red wine vinegar

  • 2

    cloves garlic

  • 2 tsp.

    Dijon mustard

  • 1 tsp.

    agave or honey

  • 6

    fresh basil leaves

  • 1/2 tbsp.

    fresh thyme leaves

  • Kosher salt and pepper

  • 2/3 c.

    olive oil

  • 1/2 tsp.

    red pepper flakes

  • 1/4 tsp.

    dried oregano

  • 4

    6-oz boneless, skinless chicken breasts

  • 2

    peppers (one red, one orange), thinly sliced

  • 1 c.

    grape or cherry tomatoes, halved

  • 1/2

    small red onion, thinly sliced

  • 12 c.

    (about 6 oz) mixed salad greens, torn into bite-size pieces

  • 1 oz.

    Parmesan, shaved

Directions

Air-fry it! Heat your machine to 400°F. Add marinated chicken and cook 4 minutes. Using tongs, flip and cook until golden brown and cooked through, 8 to 9 minutes more. 

NUTRITIONAL INFORMATION (per serving): About 424 cal, 24.5 g fat (5 g sat), 39 g pro, 526 mg sodium, 14 g carb, 3 g fiber

Did you make this recipe? Comment below!

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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