Air Fryer Chicken Breast with Avocado and Cherry Tomatoes
A filling dish with a strong protein base, potassium, and satisfying fats. Fresh avocado and salad keep the plate lighter while the chicken still works well for a keto lunch.
Rub the chicken breast (700 g) with Svan salt (15 g) and leave it for 5 minutes so the seasoning spreads evenly. If the pieces are very thick, slice them lengthwise into flatter portions for more even cooking.
Preheat the air fryer to 180 C, place the chicken in the basket, and cook for 20 minutes until fully done. The thickest part should turn fully opaque and the juices should run clear when pierced.
Tear the iceberg lettuce (200 g), slice the avocado (150 g), and halve the cherry tomatoes (200 g), then dress them with olive oil (13 g) and lemon juice (15 g). Serve the vegetables with the sliced chicken right away while the meat is still juicy.
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