Cooking Time: 30 Minutes
1 ½ tablespoons freshly squeezed lemon juice
2 small-sized chicken breasts, boneless
1/2 teaspoon ground cumin
1 teaspoon dry mustard powder
1 teaspoon paprika
2 teaspoons cup pear cider vinegar
1 tablespoon olive oil
2 garlic cloves, minced
Kosher salt and freshly ground mixed peppercorns, to savor
- Warm the olive oil in a nonstick pan over a moderate flame. Sauté the garlic
for just 1 minutes.
- Remove your pan from the heat; add cider vinegar, lemon juice, paprika,
cumin, mustard powder, kosher salt, and black pepper. Pour this paprika sauce
into a baking dish.
- Pat the chicken breasts dry; transfer them to the prepared sauce. Bake in the
preheated air fryer for about 28 minutes at 335 degrees F; check for doneness
using a thermometer or a fork.
- Allow to rest for 8 to 9 minutes before slicing and serving. Serve with