Air Fryer Crispy Chicken & Veggies

Step 1

Cut the chicken fillet in half, then pound it using a rolling pin or the back of a wooden spoon to make it thinner.

Step 2

Wash & thinly slice the zucchini into half-moons.

Step 3

Wash & cut the tomatoes in small quarters.

Step 4

In a deep plate, place the flour with a pinch of salt & pepper. Coat the chicken on both sides.

Step 5

In a second deep plate, add the egg. Whisk it with a fork, then dip the chicken in it on both sides.

Step 6

Add the breadcrumbs to a third plate & coat the chicken on both sides.

Step 7

Add the breaded chicken to the air fryer basket with the rack. Add a small drizzle of olive oil & air fry for 10-15 min at 180°C, flipping halfway through.

Step 8

Add the zucchini & tomatoes to the air fryer basket. Add a drizzle of olive oil & continue cooking in the air fryer for 20 min at 200°C.

Step 9

Meanwhile, prepare the yogurt sauce. In a bowl, mix the faisselle, 'herbes de Provence,' a drizzle of olive oil & a little grated garlic, if you have any. Season with salt & pepper.

Step 10

Once the chicken is nicely browned and the vegetables are cooked, remove them from the air fryer. Cut the chicken into slices and serve with the roasted vegetables and yogurt sauce. Add a few basil leaves, if you have any. Enjoy !