Honey Mustard Chicken with Roasted Asparagus

A complete air fryer meal featuring juicy honey mustard chicken, crispy roasted potatoes, tender asparagus, and melted cheese.

Servings: 4
Prep Time: 15 minutes
Air Fry Time: 25–30 minutes

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Ingredients

• 4 boneless, skinless chicken breasts
• 4 tbsp honey
• 3 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 500 g asparagus, trimmed
• 4 medium potatoes, diced into 1-inch cubes
• 1 cup shredded cheddar or mozzarella cheese
• 1 tsp paprika
• 1 tsp garlic powder
• Fresh parsley, chopped (optional)

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Instructions

Step 1: Prepare the Honey Mustard Sauce

In a small bowl, mix together:

• Honey
• Dijon mustard
• Minced garlic
• Olive oil
• Salt and black pepper

Brush half of the sauce over the chicken and reserve the remaining half for later.

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Step 2: Cook the Potatoes

1. Toss the diced potatoes with:
   • 1 tbsp olive oil
   • Paprika
   • Garlic powder
   • Salt and pepper
2. Preheat the air fryer to 190°C (375°F) for 3 minutes.
3. Air fry the potatoes for 10 minutes, shaking the basket halfway through.

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Step 3: Add the Chicken

1. Push the potatoes to one side (if your air fryer is large enough) or cook separately.
2. Place the chicken breasts in the basket.
3. Brush with a little more honey mustard sauce.

Air Fry:

• 190°C (375°F) for 12–15 minutes
• Flip halfway through and brush with the remaining sauce.
• Cook until the chicken reaches an internal temperature of 74°C (165°F).

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Step 4: Add the Asparagus

1. Toss the asparagus with a little olive oil, salt, and pepper.
2. Add it to the air fryer during the last 6–8 minutes of cooking.

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Step 5: Add the Cheese

1. Sprinkle the shredded cheese over the cooked potatoes.
2. Air fry for 1–2 minutes until the cheese is melted and bubbly.

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Serve

Plate the honey mustard chicken with the cheesy roasted potatoes and asparagus. Garnish with chopped parsley if desired.

Tips

• Pound thick chicken breasts to an even thickness for more even cooking.
• If your air fryer is small, cook the potatoes first, then the chicken, and finally the asparagus.
• For extra caramelization, brush the chicken with a little extra honey mustard sauce during the last 2 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the air fryer at 180°C (350°F) for 3–5 minutes.