Ingredients:

  • 2 boneless, skinless chicken breasts (6-8 ounces/170-225g each), about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon paprika (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: Pinch of red pepper flakes for heat

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  2. Place the chicken breasts in a resealable bag or container. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
  3. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
  4. Remove the chicken from the marinade (discard any excess marinade). Place the chicken breasts in the air fryer basket in a single layer, ensuring they are not touching.
  5. Air fry for 12-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Cooking time will vary depending on the thickness of the chicken breasts.
  6. Remove the chicken from the air fryer and let it rest for 5 minutes before slicing and serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken breast.