Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme) (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap or in a zip-top bag. Pound to an even ½-inch thickness. This helps with even cooking.
  2. In a small bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, paprika, salt, and pepper.
  3. Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. If not marinating, proceed directly to the next step.
  4. Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
  5. Place the chicken breasts in the air fryer basket in a single layer, ensuring they are not overlapping.
  6. Air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  7. Remove the chicken from the air fryer and let it rest for 5 minutes before slicing and serving. This allows the juices to redistribute.