45 min.
Medium
Low
A balanced, flavorful dish with juicy chicken marinated in Dijon mustard, orange juice, andcharred apple flakes, finished in the air fryer and served with creamy mashed potatoes (withbutter)
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Boneless chicken
4 boneless, skinless chicken breasts (about 180 g each) or chicken thighs
Dijon mustard
2 tbsp Dijon mustard
Fresh orange juice
1 cup fresh orange juice
Apples
1 apple, thinly sliced and charred (tatemada), then finely chopped
Ground ginger
1 tsp ground ginger
Paprika
1 tsp paprika
Garlic powder
2 tsp garlic powder
Dried oregano
1/2 tsp dried oregano
Salt
Salt to taste
Mashed potatoes
Mashed Potatoes, 2 medium potatoes, peeled and cubed
Black pepper
Black pepper, to taste
45 min.
Heat a dry skillet over medium-high heat. Add the apple slices and char lightly on both sides until golden and aromatic. Remove, finely chop, and set aside.
In a mixing bowl, combine Dijon mustard, orange juice, charred apple, ginger, paprika, garlic powder, oregano, salt, and pepper. Mix until smooth and well integrated.
Add the chicken breasts to the bowl . Massage the marinade into the meat, ensuring even coverage. Cover and refrigerate for at least 10 minutes.
Heat a skillet over medium-high heat with a light oil spray. Sear the marinated chicken for 1–2 minutes per side until lightly golden. This step locks in juices and builds flavor.
Transfer the chicken to the air fryer basket. Cook at 180°C / 360°F for 10 - 15 minutes, or until the internal temperature reaches 74°C /165°F. Let rest for 2 minutes before slicing.
Bake the potatoes in the air fryer until fork-tender with salt and olive oil(about 40 minutes). Place in a bowl. Add butter, salt, and pepper. Peel and Smash until smooth and creamy.
Serving:
4
by Chef Marvin Piña
45 min.
Medium
Low
A balanced, flavorful dish with juicy chicken marinated in Dijon mustard, orange juice, andcharred apple flakes, finished in the air fryer and served with creamy mashed potatoes (withbutter)
45 min.
Medium
Low
A balanced, flavorful dish with juicy chicken marinated in Dijon mustard, orange juice, andcharred apple flakes, finished in the air fryer and served with creamy mashed potatoes (withbutter)
Boneless chicken
4 boneless, skinless chicken breasts (about 180 g each) or chicken thighs
Dijon mustard
2 tbsp Dijon mustard
Fresh orange juice
1 cup fresh orange juice
Apples
1 apple, thinly sliced and charred (tatemada), then finely chopped
Ground ginger
1 tsp ground ginger
Paprika
1 tsp paprika
Garlic powder
2 tsp garlic powder
Dried oregano
1/2 tsp dried oregano
Salt
Salt to taste
Mashed potatoes
Mashed Potatoes, 2 medium potatoes, peeled and cubed
Black pepper
Black pepper, to taste
45 min.
Heat a dry skillet over medium-high heat. Add the apple slices and char lightly on both sides until golden and aromatic. Remove, finely chop, and set aside.
In a mixing bowl, combine Dijon mustard, orange juice, charred apple, ginger, paprika, garlic powder, oregano, salt, and pepper. Mix until smooth and well integrated.
Add the chicken breasts to the bowl . Massage the marinade into the meat, ensuring even coverage. Cover and refrigerate for at least 10 minutes.
Heat a skillet over medium-high heat with a light oil spray. Sear the marinated chicken for 1–2 minutes per side until lightly golden. This step locks in juices and builds flavor.
Transfer the chicken to the air fryer basket. Cook at 180°C / 360°F for 10 - 15 minutes, or until the internal temperature reaches 74°C /165°F. Let rest for 2 minutes before slicing.
Bake the potatoes in the air fryer until fork-tender with salt and olive oil(about 40 minutes). Place in a bowl. Add butter, salt, and pepper. Peel and Smash until smooth and creamy.
Serving:
4
