Succulent air fryer chicken breast with carrots, beets, red bell pepper, and sweet potatoes tossed in hot honey, cumin, coriander, cinnamon, thyme, and parsley, creating a rich red sauce.
Busy Honey Bee: Convenience of Air Frying
The fantastic thing about this delicious dinner is that it is perfect for busy weeknights. There are so many chicken breast air fryer recipes out there, but this is a unique one using beets, which is good if you are looking for something new to take your meals to the next level. And the best part is that your dinner will be ready in less than an hour, with prep and cooking time combined!
For a bonus, let's throw in there how a nutritious meal with so much flavor this will be. Vegetables roasted to perfection, with boneless skinless chicken breasts, with just the right amount of sweet honey, chilies, herbs, and spices, creating the best combination to enhance the flavors with little attention to salt, making so much flavor without the guilt.
If you are into the hot honey vibe, you must try the Hot Honey Lemon Chicken Skewers with Asparagus and Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry recipes.
Make use of your air fryer with the Mouthwatering Air Fryer Lemon Pepper Pine Nuts Turkey Meatballs, the popular Air Fryer Branzino with Lemon Potatoes and Vegetables, Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad, and the Loaded Plantain Fries with Crispy Air Fryer Chicken Thighs with Spicy Slaw recipes.
I also have many Air Fryer recipes; check the table of contents for more!
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Modified Recipe
This recipe has gotten significantly more attention from me throughout the creative process—a recipe revamped from chicken quarters, which take a long time to cook. Plus, we are trying to cut down on fat and don't usually eat a lot of dark meat chicken with the skin on. The roasted vegetables and hot honey beet sauce are so delicious, and I really love making them, but I knew something had to give. Evidently, it was time for our old recipe to get a makeover. As a result, this air fryer chicken breast recipe is easier, quicker, and healthier. Bon Appetit!
Ingredients
There are only nine main ingredients for this air fryer chicken breast recipe, plus the chicken, which is super easy to prep: beets, carrots, sweet potato, and bell pepper for the roasted vegetables; onion and shredded beets; chopped parsley, garlic, honey, and apple cider vinegar for the sauce and the spices or use garam masala and turmeric, which you will combine in the beginning and use throughout the recipe.
This mixture of dried spices, herbs, and chilies will be used throughout the recipe. Combine ground cumin, turmeric powder, dried thyme, coriander, cardamom, allspice, cinnamon, red pepper chili flakes, kosher salt, and black pepper. Then, you'll bind it all together with avocado oil. Avocado oil is used since it is a high smoke point oil that will withstand high temperatures during the air frying cooking process.
Some may say, "Woah! That's a lot of spices!" But you can take this quick shortcut with one tablespoon of Indian curry powder for every yield of 2 servings.
See the air fryer chicken breast recipe card for quantities.
Instructions
For the Chicken
Use your hand to feel the movement of the knife to stay in the middle. Additionally, make sure to keep one side of the chicken breast intact.
Both sides should be evenly flat. This helps when cooking it in the air fryer.
Learn more about prepping chicken.
For the Vegetables
Cut the ends of the carrots diagonally.
For quick uniform dice, slice the sweet potatoes 1 inch thick.
Then, dice into 1-inch pieces.
Do the same for the beet. Slice 1 inch thick.
Dice into 1-inch pieces. After peeling and cutting, rinse all tools immediately to prevent stains. In addition, you can use a plastic cutting board and a pair of gloves.
Toss as instructed with the oil and spices.
For the Sauce
Use the small wholes to grate the beets for the sauce.
You want the beets grated fine to make the sauce.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. Some related detailed steps can also be found there.
Suggested Side
Mixed greens salad and your favorite tangy vinaigrette
Substitutions
- Hot Honey - One tablespoon of regular honey with ⅛ teaspoon of cayenne pepper powder
- Roasted Vegetables - Add green beans, zucchini, or squash. Broccoli doesn't do so well in the air fryer.
- Spice Blend - Use one tablespoon of Indian curry powder for every yield of two servings.
Equipment
- Grater - Used to grate a beet at the end for the sauce. Martha Stewart has an excellent post on this if you want to learn more about using box graters.
- Large Mixing Bowl - This is used multiple times to save time washing dirty dishes, mixing the herb rub, and tossing the vegetables.
- Silicone Brush - To brush the wet rub onto the chicken breast.
- Air Fryer - Used to cook the chicken breast and roast the vegetables. This recipe was developed using the Ninja Foodi 5-in-1 Indoor Grill. If you do not have an air fryer, you can try roasting in the oven.
- You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan rack. The parchment paper will produce vegetables roasted in their juices and caramelization at the bottom. In contrast, the sheet pan rack will result in just roasting around the vegetables due to the hot air flowing around the vegetables.
- Now, the trick is not to overcrowd in whatever method you choose, but if this happens, toss in between cooking.
- Medium Non-Stick Frying Pan - To make the sauce. Preferably a 10-inch pan. I used the All-Clad Stainless Steel Nonstick Fry Pan to develop this recipe. I've trusted All-clad for years and invested in them because they last long. Compared to other non-stick pans, this one is safe under the broiler!
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the chicken and vegetables in separate 2-inch shallow containers to cool down quickly. Place any leftover sauce in a small 2- to 4-ounce storage container and place it in the fridge. Then, store in an airtight container. The chicken and vegetables will last for up to three days.
- Freezer - Follow the refrigeration process mentioned above, except for the sauce. Then, you can place it in the freezer in a labeled, airtight container or flat in a sealing bag.
Cooking Tips
- Air Fryer & High Smoke Point Oils - Use oils with high smoke points for the best results with your air fryer. These oils can withstand high temperatures above 400 degrees Fahrenheit before smoking.
- And since the air fryer uses compact hot air, it is best to use avocado, canola, and grapeseed oil instead of olive oil. You may also find these oils in a cooking spray.
- Also, not all air fryers are created equal. Watch the last couple of minutes when cooking chicken and vegetables at their instructed times. And jot it down on your recipe card. Learn more about high smoke point oils.
- Benefits of Butterflying Chicken Breast - This skill will take practice, but once you get the hang of it, you'll learn the many benefits of butterflying chicken breast. For one, it helps reduce cooking time. And you take it a step further by pounding out the thickest part to make cutlets for dishes like schnitzel or chicken parmesan.
- Best Way to Check the Chicken's Temperature - Use an instant-read thermometer for an internal temperature of 165 degrees Fahrenheit at the thickest part of the meat.
Frequently Asked Questions
It's when a chicken breast has been divided into two with one side still intact, creating the visual butterfly effect. Place the chicken breast flat on a cutting board at a 45-degree angle, with the thickest part at the top.
Hold your whole hand on the chicken breast to hold it steady. Take your knife and begin slicing from the thickest part to the thinnest while keeping the long side of the meat away from you and intact.
While cutting, you will try to feel where the knife is, ensuring it stays in the center while slicing. Don't worry if you don't get it exactly right on your first try, and practice makes perfect.
After you brush the chicken with the wet rub, you will use the rest of the spice blend mixture to toss your vegetables for roasting. Nicely coat them, and they are ready for the air fryer, which is perfect for this roasted vegetable recipe. The wet rub allows the spices to stick to the vegetables with a nice, even coat for a great taste.
It has a higher smoking point. This oil is beneficial for air fryers, preventing a smoky kitchen.
It is a type of honey that has been mainly infused with chili peppers. For example, I have developed many recipes with Mike's Hot Honey, made with pure honey, chili peppers, and vinegar. But you don't taste the vinegar at all. It tastes just like the ingredients, making it a perfect balance of sweet and spicy.
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Recipe
📖 Recipe
Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon dried thyme leaves
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cardamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ red pepper chili flakes
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons of avocado oil
- 10 ounces of boneless skinless chicken breast
- 1 cup carrots 2-inch by ½-inch sticks
- 1 ½ cups red bell pepper large sliced
- 2 cups sweet potatoes 1-inch diced
- 1 cup beets 1-inch diced
- ½ tablespoon avocado oil
- ¼ cup onion finely chopped
- ¼ cup grated beets
- 2 garlic cloves minced or garlic pressed
- 2 tablespoons apple cider vinegar
- ¾ cup chicken broth
- 3 tablespoons hot honey
- 1 tablespoon of parsley leaves small chopped
- Chopped Parsley
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- For the spice herb blend, in a 5-quart large mixing bowl with a silicone brush, combine ground cumin, turmeric powder, dried thyme, coriander, cardamom, allspice, salt, and oil and set aside.
- For the chicken prep, butterfly it on a cutting board for raw poultry.
- With a paper towel, pat both sides of the chicken dry to allow the wet rub to adhere to the flesh.
- Using the silicone brush, brush on one layer of the spice-herb blend onto both sides of the chicken and set it and the spice-herb blend aside.
- Preheat the air fryer to 350, and set the cooking timer for 20 minutes. Air fryers may vary; set the timer between 20-25 minutes.
- For the vegetables, in the same 5-quart large mixing bowl, combine the carrots, red bell pepper, sweet potatoes, and beets with the rest of the herb-spice blend and set aside.
- When the air fryer is ready, add the vegetable mixture to the air fryer basket, spreading it out evenly in a single layer. Set another timer for 10 minutes.
- For the sauce, heat a 10-inch medium non-stick saute pan on medium heat.
- When the pan is hot, add the oil and wait for 1 minute to allow the oil to heat.
- Add the onion, grated beets, and garlic, and cook until translucent using a spatula for about 3 minutes.
- Add the chicken broth, apple cider vinegar, and hot honey and increase the heat to medium-high.
- Allow the sauce to reduce for 5 minutes.
- When the 10-minute timer goes off, toss the golden brown vegetables, then add the chicken breast on top, skin side up, and close to continue cooking.
- When the air fryer is done, check the vegetables and chicken for doneness. The vegetables should be tender to the bit. And the chicken breast should have an internal temperature of 165 degrees Fahrenheit using a meat thermometer.
- Remove the chicken from the air fryer and set it on a side on a cutting board for cooked meats.
- When the sauce has thickened, remove the pan from the heat, season the sauce with salt if necessary, and add the chopped parsley.
- Add the roasted vegetables to the sauce and toss well and set aside.
- Divide the chicken breast into two pieces. Slice each chicken breast into ½-inch thick slices while keeping the slices together.
- To plate up, portion and scoop the vegetables onto the plate, place the chicken breast on top of the vegetables, drizzle the sauce over the vegetables and plate, garnish with parsley, and serve.
Air Fryer Chicken Breast with Hot Honey Glazed Vegetables
Ingredients
Instructions
Notes
Why Avocado Oil?
- It has a higher smoking point.
- This oil is beneficial for air fryers preventing a smoky kitchen.
Serving Suggested Sides
- Mixed greens salad and your favorite tangy vinaigrette
What is Hot Honey?
- It is a type of honey that has been mainly infused with chili peppers.
Hot Honey Substitute
- 1 tablespoon regular honey with ⅛ teaspoon cayenne pepper powder
Prepping Beets
- You can use a plastic cutting board and a pair of gloves. And after peeling and cutting, rinse all tools immediately to prevent any stains.
Storage: Refrigerator
- To store in the refrigerator, place the chicken and vegetables in separate 2-inch shallow pans to cool down quickly.
- If there is any leftover sauce, place it in a small 2 to 4-ounce storage container and place it in the fridge.
- Then store in an airtight container.
- The chicken and vegetables will last for up to three days.
Storage: Freezer
- First, follow the refrigeration process mentioned above, except for the sauce.
- Then you can place it in the freezer in a labeled, airtight container.
- Label a zip lock bag for the sauce, then place the cool-down sauce.
- Spread the sauce and freeze it flat; you might have to use a small dry tray.
Reheat: Air Fryer
- Thaw them out entirely in the refrigerator to prevent bacterial growth.
- Heat in the air fryer basket at 350 degrees Fahrenheit for 4 minutes, place the chicken on top and cook for another 3 minutes.
- Place the frozen/cooled sauce in a small sauce pot and bring it back to light with a tablespoon of chicken broth, reducing it to the desired consistency.
Reheat: Oven
- Thaw them out entirely in the refrigerator to prevent bacterial growth.
- Heat in the oven at 350 degrees Fahrenheit, place the vegetable mixture on a baking dish, about bake for about 6 minutes, then place the chicken on top and cook for another 4 minutes.
- Place the frozen/cooled sauce in a small sauce pot and bring it back to light with a tablespoon of chicken broth.
Reheat: Microwave
- Thaw them out entirely in the refrigerator to prevent bacterial growth.
- Heat up the vegetable mixture for 2 minutes, and then add the chicken. And cook for another 1:30 minutes; add the sauce, cover, and let the cooked food heat the sauce up while covered, then eat.
Nutrition Facts
Calories
654.15Fat
22.64 gSat. Fat
3.02 gCarbs
79.66 gFiber
11.97 gNet carbs
67.68 gSugar
46.42 gProtein
37.03 gSodium
1959.46 mgCholesterol
93.07 mgThese are calculations based on search results of the ingredient's nutritional information.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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