Chicken Breast on Grilled Vegetables From the Hot Air Fryer

For the chicken breasts on grilled vegetables, first trim the chicken (do not cut away the skin), salt and pepper.

Heat vegetable oil and sear the chicken breasts first from the skin side for about 2 minutes, then turn over, add rosemary and sear again for 2 minutes.

Put the meat on the griddle or in the baking dish and put it in the Philips Airfryer hot air fryer for about 20-25 minutes at 120 °C.

In a pan without oil, toast the pine nuts until fragrant. Blend together with the plucked parsley, plucked basil, grated Parmesan, a little salt and 25 ml olive oil to make a pesto. Gradually add the remaining olive oil.

Peel the onion and cut into wedges. Wash zucchini, cut off stalk and cut in half lengthwise. Remove seeds. Halve broadside and cut into thin sticks. Remove seeds from peppers, cut away stalk and cut flesh into thin strips. Cut tomatoes in half. Peel garlic and cut into thin slices. Grate thyme and chop finely.

Sauté the onion in hot olive oil. Add bell bell pepper and fry for about 1 1/2 minutes. Then add zucchini and garlic. After another 1 1/2 minutes, add the tomatoes and season the vegetables with thyme, salt and pepper. Remove from heat and let stand for about 10 minutes.

Arrange the chicken breasts on grilled vegetables with pesto.

Preparation Tip:

Chicken breast on grilled vegetables can also be served with roast potatoes.

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