Oregano and Rosemary Chicken with Bell Peppers and Asparagus

Ingredients

• Chicken Breast200 g
• Rosemary1/2 teaspoon (1 g)
• Oregano1/2 tablespoon (2 g)
• Asparagus3 medium stalk (48 g)
• Olive Oil2 teaspoon (7 ml)
• Garlic1/2 clove (2 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need an air fryer, but you can also use a pan, where you will cook the breast on both sides and stir-fry the vegetables.

2. 2

   Step 2

   Marinate the chicken breast with half of the olive oil, oregano, rosemary and a pinch of salt.

3. 3

   Step 3

   Place the chicken in the air fryer and cook at 356 °F (180 °C) for approximately 8 minutes.

4. 4

   Step 4

   Meanwhile, cut off the woody ends of the asparagus and the peppers into strips and coat both with the remaining oil. You can use different colored peppers.

5. 5

   Step 5

   Once the chicken is done, add the vegetables to the air fryer and continue cooking for 8 more minutes.

6. 6

   Step 6

   Once the vegetables are done, remove and season with salt and pepper to taste. If desired, you can add garlic powder.

7. 7

   Step 7

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano and Rosemary Chicken with Bell Peppers and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.