Oregano Paprika Chicken Breast

Whether air frying or baking, it's the seasoning mix that makes this a standout.  It's just the right blend, perfectly balanced with tons of flavor.  This recipe calls for air frying, but you can just follow cooking guidelines for baking in the oven instead.

• Prep Time: 10 minutes, Cook Time: 20 minutes 
• Servings: 2 
• Author: Platings and Pairings

This foolproof recipe makes flavorful and tender air fryer chicken breasts every time, seasoned with herbs and spices.

Ingredients

• 1 Tablespoon olive oil
• 2 chicken breasts boneless and skinless
• 1/2 teaspoon kosher salt *
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

*If using Diamond Kosher Salt, increase the amount of salt used to 1 teaspoon to account for the fact that it has 50% less sodium than other salt brands. 

Instructions

• In a small bowl, combine the salt, spices, and oil to create a paste. Coat the chicken breasts with the paste.
• Place in the air fryer basket and cook at 370 degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160 degrees.  (The internal temp for cooked chicken should be 165 degrees, so stop cooking at 160 degrees and the center will continue to cook while it sits.)
• Tent the chicken with tin foil and allow to rest for 5 minutes before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 845mg | Potassium: 870mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

Crunchy Sesame Tofu Salad

 This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.

Ingredients 

Sesame Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 ½ tbsp sesame seeds
• ½ tsp garlic powder

Orange Sesame Dressing

• ½ cup freshly squeezed orange juice
• ¼ cup avocado oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp smooth dijon mustard, or yellow mustard
• 1 tbsp agave nectar
• ½ tsp sea salt

Salad

• 1 cup shelled edamame, also called mukimame
• 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
• 2 carrots, shredded
• 1 red bell pepper, stem and seeds removed, thinly sliced
• ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
• Salt, to taste
• 2 tbsp sesame seeds, for garnish

Instructions 

Sesame Tofu

• Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
• Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
• To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
• To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Orange Dressing

• While the tofu air fries or bakes, place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Salad

• In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
• Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
• Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
• Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Notes

Storage Directions

• Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through. 

Recipe Pro-Tips

• Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture, whether you bake or air fry it. 
• Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
• Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture. 
• Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor. 
• Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
• Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
• Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making. 

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