Air Fryer Chicken and Asparagus with Butternut Squash Mash
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 lb chicken breast, raw
- 1 bunch asparagus, trimmed (300 grams)
- 3 1/2 cups butternut squash, cubed (568 grams)
- 1/4 cup light coconut milk (2 oz)
- 1 tbsp olive oil (1/2 oz)
- 1/2 tbsp unsalted butter (1/4 oz)
- 1 tbsp Flavor God Garlic Lover's Seasoning
- Salt and pepper to taste
Instructions
- Pound thicker end of chicken down so that the breasts are an even thickness throughout.
- Brine chicken breast overnight in a salt solution like in this recipe.
- Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, and 1 tsp Flavor God Garlic Lover's Seasoning.
- Pre-heat the air fryer to 380 degrees. Add chicken to the basket in a single layer and air fry for 10-12 minutes or until cooked through, flipping halfway through cooking.
- Add asparagus to a large, microwave safe dish. Cover dish with a very damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces. Set aside.
- Add butternut squash to a medium pot and cover with water. Bring to a boil over high heat, then lower heat to medium and continue boiling for 10-12 minutes or until squash mashes easily with a fork.
- Drain water from squash using a colander, then return it to the pot. Add coconut milk, butter, and 1 tsp Flavor God seasoning. Mash until the squash reaches desired consistency.
- Slice chicken before serving alongside asparagus and butternut squash mash.
Notes
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Nutrition
Calories: 240kcal | Carbohydrates: 19g | Protein: 28g | Fat: 6g | Cholesterol: 75mg | Sodium: 84mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g