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    Lunch · Dinner · British

    Herb-crusted air fryer chicken

    Chicken breast rolled in garlic, smoked paprika and dried herbs, then air fried until tender. Served with couscous and sweet potato wedges for a plate that holds together as a meal.

    Prep
    5 minutes
    Cook
    20 minutes
    Makes
    4 portions
    Difficulty
    Easy
    Herb-crusted air fryer chicken

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    585kcal
    Protein
    51g
    Carbs
    68g
    Fat
    10g

    Where the calories come from

    • Protein 36%
    • Carbs 48%
    • Fat 16%
    Fibre
    9.5 g
    Sugar
    24.8 g
    Salt
    0.58 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.18a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 4 chicken breasts
    • ½ tbsp rapeseed oil
    • 1 tsp salt
    • 1 ½ tsp garlic granules
    • 1 tsp smoked paprika
    • 2 tsp mixed herbs
    • 320g couscous, dry
    • 800g sweet potato, cut into wedges

    Method

    1. Coat the chicken all over in rapeseed oil, then put it to one side. Give the sweet potato wedges a toss in oil as well.

    2. Make the seasoning on a plate by mixing the salt, garlic granules, smoked paprika and mixed herbs. Add a few grinds of black pepper.

    3. Turn the chicken over in the seasoning until every side is well coated. Spread the chicken and wedges out in one layer in the air fryer basket, leaving gaps so the air can move around them.

    4. Cook them in the air fryer at 180°C for 18-20 minutes. After 10 minutes, flip the chicken and give the wedges a shake. Check the chicken is done, with clear juices or 70°C in the thickest part, and the wedges tender with crisp edges.

    5. As they cook, pour boiling water from the kettle over the couscous to cover it. After 5 minutes standing, fluff it up with a fork.

    6. To serve, put the chicken on plates with the couscous and sweet potato wedges.

    Adapted from BBC Good Food

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