Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional garnishes: chopped cilantro, lime wedges, avocado, salsa
Instructions
Pound the chicken breasts with a meat mallet to an even thickness, about 1/2 inch.
In a small bowl, mix together garlic powder, onion powder, cumin, chili powder, paprika, oregano, salt, and black pepper to create the taco seasoning.
Place the chicken breasts in a dish and drizzle with olive oil. Rub the oil evenly over the chicken.
Sprinkle the taco seasoning over both sides of the chicken breasts, pressing gently to adhere.
Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
Place the chicken breasts in the air fryer basket, ensuring they are not overlapping.
Air fry for 10 minutes. Flip the chicken breasts over and air fry for another 6–8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked and golden brown.
Let the chicken rest for 5 minutes before slicing or serving.
Garnish with optional toppings like cilantro, lime, salsa, or avocado, and serve warm.
Notes
Pounding the chicken ensures even cooking.
Use a meat thermometer to check for doneness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months; thaw in the fridge before reheating.
- Prep Time: 10
- Cook Time: 18
- Category: Lean Chicken
- Method: Air Fryer
- Cuisine: Mexican-American
- Diet: Healthy
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 120mg