Let’s Get Zesty

Juicy, tender chicken breasts seasoned with rosemary and thyme and coated in a sweet and tangy maple-Dijon glaze. The combination of the rich maple syrup and zesty Dijon mustard creates a mouthwatering glaze that caramelizes beautifully in the air fryer, giving you a flavorful and satisfying meal in no time.

Selecting Chicken

Fresh chicken should have a pinkish color. Avoid cosmetic damages, such as bruising or tears in the skin, which can affect the chicken's quality and freshness. Chicken should also be plump; when you press it, the meat should be somewhat resilient, resuming its shape after a few seconds.

Ingredient Swaps

Feel free to swap the apple cider with more maple syrup or regular apple juice. You can also swap the chicken breasts with boneless skinless chicken thighs; just increase the cooking time to 16 minutes, or cook until the internal temperature reaches 165°F.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.