- Two free-range, skinless chicken breasts
- Drinks One lemon
- One tablespoon of olive oil
- One tablespoon smoky paprika
- One teaspoon sea salt
- One teaspoon of newly ground black pepper
- 1 teaspoon of cayenne
- One-half teaspoon of dried oregano
Instructions:
- Place every chicken breast between two pieces of baking paper, then pound it flat with a rolling pin until it’s the same thickness throughout. They don’t have to be extremely thin. Make several tiny punctures in the chicken with a fork, then transfer them to a plate and drizzle with olive oil and lemon juice.
- Aim for 190°C with the air fryer. In a large bowl, combine the paprika, salt, pepper, cayenne, and oregano. Using your hands, spread the mixture evenly and liberally over the chicken breasts. Place the chicken inside the air fryer and cook, rotating halfway through, for 16 minutes.
