Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup zucchini, sliced into rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko or regular)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 egg, beaten
- 1 tablespoon olive oil (for drizzling)
- Fresh parsley (for garnish, optional)
Instructions
Step 1: Prepare the Chicken
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch). This helps them cook evenly.
- Season the Chicken: Season both sides of the chicken breasts with salt and pepper.
Step 2: Prepare the Coating
- Mix Coating Ingredients: In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Step 3: Bread the Chicken
- Dip in Egg: Dip each chicken breast into the beaten egg, allowing any excess to drip off.
- Coat with Mixture: Press the chicken into the Parmesan breadcrumb mixture, ensuring an even coating on both sides.
Step 4: Prepare the Zucchini
- Season Zucchini: In a bowl, toss the zucchini slices with olive oil, salt, and pepper.
Step 5: Air Fry
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
- Arrange in Air Fryer: Place the breaded chicken breasts in the air fryer basket. Arrange the zucchini around the chicken.
- Cook: Air fry for 10 minutes. After 10 minutes, shake the basket to ensure even cooking, then continue cooking for an additional 5-7 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the zucchini is tender.
Step 6: Serve
- Garnish and Enjoy: Remove from the air fryer, garnish with fresh parsley if desired, and serve warm.