Meal-Prep Chicken Breast from the Airfryer

Name: Meal-Prep Chicken Breast from the Airfryer
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 800 g chicken breast fillets; 2 tbsp rapeseed oil; 1 tsp salt; pepper to taste; 1 tsp sweet paprika; 1 tsp dried thyme

A German make-ahead recipe cooked all over the country: chicken breast is cooked through in one session and then supplies salads, sandwiches and pan dishes for the rest of the week. The meat stays juicy while the paprika and thyme rub dries into a reddish crust. The small basket is hot in three minutes and cooks through faster than a large oven, but it holds only one layer, and 800 grams will take two batches depending on your appliance.

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Cook time

28 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

268 kcal

Calories

47 g

Protein

9 g

Fat

1 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.00 · ~€1.75/serving

Instructions

1
Rinse the chicken breast fillets in cold water, pat them dry and press the thick ends flat so that all the pieces are the same thickness and cook evenly.
2
Rub the fillets with the rapeseed oil and season them all over with the salt, pepper, sweet paprika and dried thyme.
3
Preheat the airfryer to 180 °C.
4
Lay the fillets in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.
5
Turn the fillets and finish cooking at 180 °C until the core temperature reaches 75 °C and the juices run clear.
6
Take the fillets out of the basket and leave them to cool completely, uncovered, on a rack. Never put warm meat into the fridge covered up, as it stays lukewarm for far too long under a lid.
7
Only slice the meat into strips once it is cold, then cover it, keep it in the fridge and use it within three days. When reheating, it must reach 70 °C all the way through again.