Preparation Time: 20 minutes

Cook Time: 30 minutes

Cut: Boneless chicken


4 large chicken breasts, skinless, boneless
2 Tbsp (30 ml) oregano
1 tsp (5 ml) ground black pepper
1 tsp (5 ml) thyme
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) brown sugar
1/3 cup (80 ml) paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne
2 tsp (10 ml) canola oil
12 ounces (340 g) frozen shrimp, deveined, thawed and dried, any size
1 cup (250 ml) fresh or sun-dried tomatoes, diced
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) sour cream
¼ cup (60 ml) green onions, chopped


Preheat air fryer to 390F.

In a small bowl, mix together spices and generously coat chicken breasts. Air fry breasts for 12-20 minutes or until internal temperature of thickest part of breast reaches 165F (74 C). Remove from air fryer and keep warm.

Over medium high, heat canola oil and fry thawed shrimp for 3-4 minutes until they turn pink. Add tomatoes, butter, and sour cream and mix well. Spoon mixture over warm chicken breasts and top with green onions.