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Chicken With Oregano-Orange Chimichurri & Arugula Salad

Chicken With Oregano-Orange Chimichurri & Arugula Salad

Preparation Time: 5 minutes
Cooking Time:: 12 minutes
Servings: 4


• 1 teaspoon finely grated orange zest
• 1 teaspoon dried oregano
• 1 small garlic clove, grated
• 2 teaspoon vinegar (red wine, cider, or white wine)
• 1 tablespoon fresh orange juice
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 700g chicken breast, cut into 4 pieces
• Sea salt and pepper
• 1/4 cup and 2 teaspoons extra virgin olive oil
• 4 cups arugula
• 2 bulbs fennel, shaved
• 2 tablespoons whole-grain mustard


1. Make chimichurri: In a medium bowl, combine orange zest, oregano, and
garlic. Mix in vinegar, orange juice, and parsley and then slowly whisk in
¼ cup of olive oil until emulsified. Season with sea salt and pepper.
2. Sprinkle the chicken with salt and pepper and set your air fryer toast oven
to 350 degrees F.
3. Brush the chicken steaks with the remaining olive oil and cook for about 6
minutes per side or until evenly browned. Take out from the fryer and let
rest for at least 10 minutes.
4. Toss the cooked chicken, greens, and fennel with mustard in a medium
bowl; season with salt and pepper.
5. Serve steak with chimichurri and salad. Enjoy!


Calories: 312 kcal
Carbs: 12.8 g
Fat: 33.6 g
Protein: 29 g