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🍽️ Low-Carb Airfryer Chicken Breast with Avocado Cream

350 kcal · 30 min · 2 servings

Low-Carb Airfryer Chicken Breast with Avocado Cream Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the chicken breast into two equally thick fillets.
  2. 2. Rub 1 tsp salt and 1 tsp pepper over both sides of the fillets. Gently massage in the seasoning.
  3. 3. Peel 1 clove of garlic and press it through a press. Finely pressing prevents burning.
  4. 4. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
  5. 5. Add the pressed garlic and 1 tbsp lemon juice to the avocado. The juice prevents browning.
  6. 6. Coarsely mash the avocado with a fork. Aim for a creamy but chunky texture.
  7. 7. Stir 2 tbsp olive oil into the avocado mixture. Season with a little salt and pepper.
  8. 8. Preheat the air fryer to 180 °C top/bottom heat. Preheat for about 3 minutes.
  9. 9. Lightly brush the seasoned chicken fillets with a little olive oil. This ensures a nice browning.
  10. 10. Place the fillets in the preheated air fryer basket. Make sure they don't touch.
  11. 11. Cook the chicken breast at 180 °C for 12 minutes, until cooked through and golden brown. Turn the fillets once after 6 minutes.
  12. 12. Check the cooking time: A poke into the thickest part should come out clear, with no pink juice.
  13. 13. Remove the chicken breast and let it rest for 5 minutes. This keeps the meat juicy.
  14. 14. Cut the chicken breast into bite-sized strips. Don't cut them too thin, so they don't dry out.
  15. 15. Spread the avocado cream on two plates. Arrange the chicken strips nicely on top.
  16. 16. Serve the dish immediately. It's perfect when the cream is still cool and the meat is hot.

Nutrition per serving