Honey Mustard Chicken
This recipe is one of my all-time favorites when I’m on a diet, especially during a body recomposition phase. If you know the struggle of hitting 140g of protein a day, you know how real it gets. This meal makes it so much easier (and tastier) to get there. It’s packed with lean protein, full of flavor, and paired with crispy air-fried spiced fries for that comfort food feel and taste, without the guilt.
Honey Mustard Chicken
Course: Main1
servings15
minutes15
minutes260
kcalIngredients
250g Skinless Chicken Breast
1 Cup of Mushrooms
30g Plain yogurt
1 tsp Mustard
1 tsp Honey
1 tsp Olive oil
1 tsp Chicken stock
1 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
1 tsp Onion powder
- Potato seasonings :
1 Medium Potato
1 tsp Onion powder
1 tsp Paprika
1 tsp Salt
1 tsp Black pepper
1 tsp Olive oil
- Optional garnishing :
Algerian sauce
Corn
Directions
Dice your chicken into small bite-sized pieces. In a bowl, mix the chicken with your spices, a spoonful of plain yogurt, a drizzle of honey, and mustard. Let it marinate for at least 30 minutes (the longer the better!).
Cut your potatoes into small cubes this helps them cook perfectly in the air fryer. Toss them with a teaspoon of olive oil and your spice mix until well coated.
Place them in the air fryer at 190°C (375°F) for 20 minutes, shaking or stirring every 10 minutes for even crispiness.
Heat a pan over medium-low heat and add 1 teaspoon of olive oil. Cook the marinated chicken slowly, allowing it to stay juicy and flavorful. Halfway through, toss in the mushrooms and let them cook down with the chicken.
Serve your crispy potatoes alongside the juicy chicken. Top it off with whatever your heart desires. I added a little Algerian sauce and Prozis Chipotle Zero sauce for a smoky, spicy finish. You do you.