Summer Air Fry Dinner

This super easy dinner uses a lot of great veggies from the summer.

Air frying chicken and zucchini and adding a few more dishes makes a great meal and it is so easy.

• oven

• cutting board

• blender

• knife

• pitcher

• Air Fryer

Air Fried Chicken and Zucchini

• 8 ounces chicken tenderloins

• .5 cup Greek yogurt

• .5 cup panko bread crumbs

• .5 cup flour

• 2 each eggs

• 2 each zucchini (spiralized)

Sliced tomatoes

• 2 each tomatoes (sliced)

Salad

• 4 cups lettuce (seasonal lettuce like romaine, leafy, bibb, etc)

• 1 cup cherry tomatoes

• 1 each carrot

• 2 each radishes

• 2 tablespoons salad dressing

Air Fried Kale Chips

• 1 bunch kale (lacitano or curly)

• 1 tablespoon olive oil

• 1 pinch salt

Blueberry Buckle

• 2 pints blueberries (fresh is best but frozen works too)

• 1 tablespoon corn starch

• 1 tablespoon sugar

• .5 cup all purpose flour

• 1 tablespoon butter (unsalted)

• 1 teaspoon baking powder

• 2 tablespoons milk (skim)

Cucumber Aqua Fresca

• 2 each cucumbers

• 2 cups water

• 1 cup ice

• 1 each lime (juice)

Air Fryer

1. Bread the chicken by dipping the tenderloins in the yogurt followed by the bread crumbs. Place in one layer on plate then refrigerate until ready to cook, up to 8 hours.

2. Spiralize the zucchini and set on tray. Flour it then dip in eggs, back in the flour and back on the tray.

3. Cut the kale in large squares. Toss with olive oil and salt.

4. Cook the chicken, zucchini, and kale in the air fryer separately until done, approximately 10 minutes for the veggies and 20 minutes for the chicken. You can also bake in a 430 degree oven for the same amount of time. Place all on serving platters to serve.

Dessert

1. Toss the berries in the corn starch and sugar. Place in a casserole. Prepare the topping by mixing the flour, baking powder, and butter until pea sized pieces form. Add the milk and stir together. Place on top of the berries. Bake for 30 minutes at 350 degrees.

Cucumber Aqua Fresca

1. Blend the cucumbers (skin on) with the water. Add lime juice and ice. Refrigerate until ready to use.

Tomatoes and Salad

1. Slice the tomatoes and stack neatly on a plate. Cover and refrigerate until ready to serve.

2. Place all items for the salad in a large salad bowl, lettuce on the bottom, veggies on top. Cover and refrigerate until ready to serve. At service time, toss with dressing and serve family style.

You can make this whole dinner ahead of time and just cook at the last minute to serve. It is a beautiful feast that is rich in veggies and low in calories. It is great for using seasonal summer and summer garden ingredients. 

To assemble and serve:

1. Place the air fryer ingredients in an air fryer or oven.

2. Bake the dessert. 

3. Toss the salad.

4. Plate the tomatoes.

5. Make the drink.

6. Place all on the table.

Optional garnishes used: parsley for the fried chicken and one scoop of frozen yogurt for the blueberry buckle.

Nutrition

Serving: 1plate | Calories: 474kcal | Carbohydrates: 78g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 382mg | Potassium: 922mg | Fiber: 11g | Sugar: 32g | Vitamin A: 7504IU | Vitamin C: 98mg | Calcium: 331mg | Iron: 5mg