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Garlic Chicken with Basil Aioli
Description
2 servings
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 ½ T Pinehurst Olive Oil Co. Garlic Olive Oil
- 1 ½ T Pinehurst Olive Oil Co. Sicilian Lemon Balsamic Vinegar
- 1 T Coconut Aminos (or soy sauce)
- 1 tsp. Lemon, freshly squeezed
- 1 T Local Honey (We used Dees Bees, sold in store)
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp Tuscan Farmhouse Seasoning (sold in store)
Basil Aioli
- ½ cup Avocado Mayonnaise
- 1 cup fresh basil
- 1 T Pinehurst Olive Oil Co. Garlic Olive Oil
- 2 T parmesan cheese
- 1 tsp fresh lemon juice
- Salt to taste
Instructions
- In a Ziplock bag, add Garlic Olive Oil, Sicilian Lemon Balsamic Vinegar, coconut aminos, lemon juice, honey, salt, pepper, garlic powder and Tuscan Farmhouse Seasoning. Mix together and add chicken. Evenly coat, and let marinate for at least 30 minutes, up to overnight. The longer the better!
- Preheat air fryer to 360 degrees for 5 minutes.
- Add chicken to air fryer and fry for 20 minutes. Flip chicken after 10 minutes.
- While chicken is cooking, make the Basil Aioli. To make aioli, combine all aioli ingredients into a bowl and use an immersion blender or a mixer to mix.
- When chicken is cooked, plate chicken and let sit for a couple minutes. Top with Basil Aioli and serve! Enjoy!
Notes
Note: You will have extra basil aioli to use for another dish! Great as a dressing for cucumber salad, over shrimp, on a sandwich, or even drizzled over pizza! The options are endless!