1. 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.
2. 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.
3. 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.
4. 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. .
- 13 g Fat
- 2 g Saturated fat
- 102 mg Cholesterol
- 707 g Sodium
- 45 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 5 g Added Sugars
- 35 g Protein
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Nutritional Information
- 13 g Fat
- 2 g Saturated fat
- 102 mg Cholesterol
- 707 g Sodium
- 45 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 5 g Added Sugars
- 35 g Protein
Directions
1. 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.
2. 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.
3. 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.
4. 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. .