Ingredients
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 boneless, skinless chicken breasts
1 teaspoon olive oil
Instructions
In a small bowl, combine the brown sugar, paprika, dried oregano, garlic powder, onion powder, salt and pepper. Stir or whisk until well combined.
Pat the chicken dry with paper towels. Place chicken breasts in a zip-top bag or between two layers of parchment paper and use a meat mallet or rolling pin to pound them to an even thickness.
Rub the olive oil over all sides of the chicken breasts. Then rub the spice mixture on both sides of the chicken.
Place chicken in a single layer in the air fryer. Cook at 400° for 8 minutes, then flip chicken over and continue cooking for 5-12 more minutes, or until the internal temperature of the chicken is 165° F at the thickest part of the breast. (The cook time will depend on the size of your chicken breasts.)
Let chicken rest for 5 minutes before slicing and serving.
