Preheat 3-quart air fryer to 400° for 5 minutes; line 2 rimmed
baking pans with foil. In large bowl, spray potatoes with cooking spray; toss with ⅛ teaspoon salt and ¼ teaspoon pepper. In medium bowl, spray broccoli with cooking spray; toss with ¼ teaspoon pepper.
Add potatoes to air fryer; air fry 10 minutes or until slightly tender. Add broccoli; air fry 8 minutes or until vegetables are just tender. Transfer vegetables to prepared pan; cover with foil. Makes about 6 cups.
Place breadcrumbs in wide, shallow dish. Brush both sides of chicken with mustard, then press both sides in breadcrumbs to coat; place on second prepared pan and spray with cooking spray. In 2 batches, air fry chicken 8 minutes or until internal temperature reaches 165°, turning once. Makes about 8 tenders.
Serve chicken tenders with vegetables.
Chef Tips: Customize this recipe by swapping the chicken tenders with blackened shrimp and/or the broccoli with Bowl and Basket™ chopped Caesar salad kit.
This meal can also be roasted in the oven at 425° on 2 parchment-lined rimmed baking pans. Spread the potatoes on 1 prepared pan, spray with cooking spray and season as directed in step 1; roast for 12 minutes. Push the potatoes to 1 side of the pan and add the broccoli on the opposite side; spray with cooking spray and season as directed in step 1. Place the chicken on the second prepared pan and spray with cooking spray; roast the potatoes, broccoli and chicken for 10 minutes or until the vegetables are tender and the internal temperature of the chicken reaches 165°.
Ingredients
Directions
Preheat 3-quart air fryer to 400° for 5 minutes; line 2 rimmed
baking pans with foil. In large bowl, spray potatoes with cooking spray; toss with ⅛ teaspoon salt and ¼ teaspoon pepper. In medium bowl, spray broccoli with cooking spray; toss with ¼ teaspoon pepper.
Add potatoes to air fryer; air fry 10 minutes or until slightly tender. Add broccoli; air fry 8 minutes or until vegetables are just tender. Transfer vegetables to prepared pan; cover with foil. Makes about 6 cups.
Place breadcrumbs in wide, shallow dish. Brush both sides of chicken with mustard, then press both sides in breadcrumbs to coat; place on second prepared pan and spray with cooking spray. In 2 batches, air fry chicken 8 minutes or until internal temperature reaches 165°, turning once. Makes about 8 tenders.
Serve chicken tenders with vegetables.