Air Fry Dinner

Summer Air Fry Dinnerhttps://www.youtube.com/watch?v=HL61FP32WioHere is how to make a delicious air fry dinner using many summer garden ingredients.https://i.ytimg.com/an_webp/HL61FP32Wio/mqdefault_6s.webp?du=3000&sqp=CM7Kzp8G&rs=AOn4CLAcqhXoyUKIjSWhJUHFJNdAlnxA4g2023-02-20
Summer Air Fry Dinner

Summer Air Fry Dinner

Yield 4
Author Judy Doherty
Prep time
20 Min
Cook time
20 Min
Total time
40 Min
Here is an easy dinner made in an air fryer. The air fryer keeps everything crispy and the heat out of the kitchen.

Ingredients

Chicken Tenders
  • 12 ounces chicken tenders
  • 1/2 cup light mayonnaise
  • 1 cup panko breadcrumbs
  • light spray cooking oil spray
  • 1 cup ketchup sodium free
  • 1/4 cup chopped parsley for garnish
Air Fried Zucchini Spirals
  • 2 zucchini, medium in size
  • 2 tablespoons flour
  • 1 egg beaten with a little water
Kale Chips
  • 1 bunch lacitino kale, remove stems, rinse, dry, cut in 2 inch pieces
  • 2 tsp olive oil
Tossed Garden Salad
  • 4 cups mixed greens, rinsed, dried, ready to serve
  • 1 cup cherry tomatoes, rinsed, dried, ready to serve
  • 1 cup cucumber slices, rinsed, dried, ready to serve
  • 4 carrots, rinsed, sliced thin
  • 1 cup sweet peppers, cored, sliced thin
  • 4 tablespoons light vinaigrette dressing
Blueberry Crisp
  • 4 cups fresh blueberries, rinsed and drained in colander
  • 2 tsp sugar
  • 2 tsp corn starch
  • 1 cup biscuit, mix prepared
Sliced Heirloom Tomatoes
  • 1 large heirloom tomato, sliced thin, core removed
Aqua Fresca Cucumber Mint
  • 4 cups water
  • 1 tsp sugar
  • 1 cucumber chopped
  • 1/2 cup mint

Instructions

Chicken Tenders
  1. Dredge the chicken tenders through the mayonnaise and then the panko bread crumbs.
  2. Air fry the tenders in a single layer on high in an air fryer for 20 minutes. They are done when firm and golden brown. Turn them over once during cooking.
  3. Serve the tenders with ketchup and chopped parsley.
Air Fried Zucchini Spirals
  1. Dip the spirals in egg and then sprinkle with flour.
  2. Air fry the spirals in a single layer on high for 20 minutes until golden.
Air Fry Kale Chips
  1. 1 bunch lacitino kale, rinsed and dried, cut in 2 inch pieces, stems removed
  2. 1 tsp olive oil
Garden Salad
  1. Arrange all items in a bowl with lettuce on the bottom and ingredients on top.
  2. When ready to serve, add dressing and toss all together.
Blueberry Crisp
  1. Toss the berries, sugar, and cornstarch together in a mixing bowl. Place all in a shallow baking pan.
  2. Top with scoops of biscuit mix.
  3. Bake in the oven for 45 minutes at 350 degrees.
  4. Serve with a scoop of ice cream melting over the top (optional).
Heirloom Tomatoes
  1. Slice the tomatoes and serve on a plate.
Aqua Fresca
  1. Puree all ingredients well in a blender on high speed.
  2. Strain into a pitcher with ice.
  3. Serve chilled

Notes

Alternatively, you can air fry everything in the oven at 425 degrees for 20 minutes. If you have a convection oven, it is best to use the fan and lower the temp to 400 degrees.

Nutrition Facts

Calories

748.41

Fat

31.2 g

Sat. Fat

5.11 g

Carbs

90.89 g

Fiber

11.91 g

Net carbs

78.95 g

Sugar

32.44 g

Protein

31.55 g

Sodium

1212.2 mg

Cholesterol

59.5 mg

You can also substitute plain nonfat yogurt with mayonnaise for the air-fried chicken tenders. This will lower fat and sodium and boost calcium.

Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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