Ingredients
Method
Nutrition
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Step 1
Add the breaded chicken breasts to the air fryer basket and cook at 200°C for 12–15 minutes, depending on thickness. Add the bacon rashers to the basket for the last 5–6 minutes until crisp (you can overlap slightly, but separate them halfway through if needed).
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For
4
M
I
4
Breaded chicken breast
4
Smoked bacon rasher
Spray oil
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Per Serving
Calories
652kcal
Protein
42.5g
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My quick pink pickled onion recipe. Ingredients. 1 large red onion, thinly sliced 150ml white wine vinegar or apple cider vinegar 1 tbsp sugar 1 tsp salt Optional: a few peppercorns or a pinch of chilli flakes for extra flavour Method In a bowl or jar, whisk together the vinegar, sugar, and salt until dissolved. Add the sliced red onions and any optional extras like peppercorns or chilli flakes. Press the onions down so they’re fully submerged, then leave to sit at room temperature (they’ll start turning pink after 20–30 mins). Transfer to the fridge, they’ll keep for up to a week and get even better with time.
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Caragh C
7 months ago
I left out the pickles as I hate them but even without it was absolutely banging!
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the breaded chicken breasts to the air fryer basket and cook at 200°C for 12–15 minutes, depending on thickness. Add the bacon rashers to the basket for the last 5–6 minutes until crisp (you can overlap slightly, but separate them halfway through if needed).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
Breaded chicken breast
4
Smoked bacon rasher
Spray oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
652kcal
Protein
42.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
My quick pink pickled onion recipe. Ingredients. 1 large red onion, thinly sliced 150ml white wine vinegar or apple cider vinegar 1 tbsp sugar 1 tsp salt Optional: a few peppercorns or a pinch of chilli flakes for extra flavour Method In a bowl or jar, whisk together the vinegar, sugar, and salt until dissolved. Add the sliced red onions and any optional extras like peppercorns or chilli flakes. Press the onions down so they’re fully submerged, then leave to sit at room temperature (they’ll start turning pink after 20–30 mins). Transfer to the fridge, they’ll keep for up to a week and get even better with time.
Only visible to you
Made it?
Cancel
Caragh C
7 months ago
I left out the pickles as I hate them but even without it was absolutely banging!
Like
Reply
Cancel
