AuthorMike EgrieCategoryDifficultyIntermediate

Air Fryer Chicken Tender Meal

Yields4 Servings
Prep Time20 minsCook Time34 minsTotal Time54 mins

 1 bag (1½ pounds) red and yellow baby potatoes, quartered
 1 package (12 ounces) broccoli florets
 1 cup panko breadcrumbs
 1 lb boneless chicken tenders
 ½ cup ShopRite® honey mustard

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.

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

 1 bag (1½ pounds) red and yellow baby potatoes, quartered
 1 package (12 ounces) broccoli florets
 1 cup panko breadcrumbs
 1 lb boneless chicken tenders
 ½ cup ShopRite® honey mustard

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.

Air Fryer Chicken Tender Meal
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