Ingredients:

  • 4 boneless skinless chicken breasts (approx. 6 oz / 170g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Use a meat mallet to gently pound the thickest part of the breast until it is a uniform thickness of approximately 3/4 inch (2cm).
  2. In a small bowl, mix the olive oil, garlic powder, paprika, onion powder, dried oregano, sea salt, and black pepper into a paste. Rub the mixture evenly over all sides of the chicken breasts.
  3. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer, ensuring they do not touch.
  4. Cook for 7–8 minutes on the first side, flip the breasts using tongs, and cook for another 6–8 minutes until golden-brown and firm to the touch.
  5. Remove the chicken from the air fryer, transfer to a plate, tent loosely with foil, and let the meat rest for 5 minutes before slicing.