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Air-Fryer Honey-Mustard Chicken with Glazed Carrots and Couscous
Chicken breasts and carrot batons cooked together in the air fryer with a honey-mustard glaze, served over lemon couscous.
- Total
- 28 min
- Hands on
- 12 min
- Serves
- 4
- Method
- airfryer
- Cuisine
- European
Per serving · estimated
- Energy
- 550 kcal
- Protein
- 54 g
- Fat
- 13 g
- Carbs
- 52 g
Method
Step 1 of 9
Preheat the air fryer to 200°C.
Step 2 of 9
Peel the carrots and cut them into finger-thick batons.
Carrots
Step 3 of 9
Whisk the olive oil, honey, mustard, paprika, salt and pepper in a large bowl.
Olive oil
Honey
Dijon mustard
Smoked paprika
Salt
Black pepper
Step 4 of 9
Toss the chicken breasts and carrot batons through the glaze until coated.
Chicken breasts- Carrots
Step 5 of 9
Lay the chicken and carrots in the air fryer basket in a single layer and cook 14 minutes, turning once, until the chicken reaches 74 °C.
- Chicken breasts
- Carrots
Step 6 of 9
Meanwhile boil the kettle.
Step 7 of 9
Put the couscous in a bowl, pour over the boiling water, cover and leave 5 minutes.
Couscous
Boiling water
Step 8 of 9
Fork through the couscous with the juice of the lemon and the chopped parsley.
- Couscous
Lemon
Flat-leaf parsley
Step 9 of 9
Slice the chicken and serve over the couscous with the carrots and any pan juices.
- Chicken breasts
- Carrots
- Couscous
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.