Italian · Dinner
Fried Mixed Meats and Vegetables (Low-Calorie)
Air-fried chicken breast and shrimp with zucchini and bell pepper, lightly coated in seasoned flour until golden and crisp. A lighter take on Italian fritto misto, served with lemon wedges and fresh parsley.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
318Calories
43gProtein
7.8gFat
18.2gCarbs
3.1gSugar
2.3gFiber
782mgSodium
229mgChol
1.5gSat Fat
642mgPotassium
68mgCalcium
1.9mgIron
1.4mcgVitamin B12
61mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat chicken and shrimp dry, then toss with zucchini (sliced into rounds), bell pepper (cut into strips), minced garlic, and parsley together in a bowl.
2
Dredge
Whisk flour, cornstarch, salt, and black pepper together in a shallow bowl, then coat the chicken, shrimp and vegetables evenly.
3
Fry
Air-fry at 400°F (200°C) for 16 minutes, flipping halfway through, until coating is deep golden and shrimp curl into a tight C shape.
4
Plate
Transfer to a plate and serve immediately with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, cut into bite-sized strips
- 5 oz70g, about 4 large shrimp, peeled and deveined
- 22 small zucchini (200g)
- 11 small bell pepper (120g)
- 4 tbsp4 tbsp all-purpose flour
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil, for spraying
- 2 tbsp2 tbsp fresh parsley
