re: need help cooking chicken breasts

I've eaten chicken breasts for nearly every weekday lunch for over a year now. I feel like I have it pretty dialed in.

Although a sous vide will definitely prevent it from drying out, I don't really want to spend that much time on my lunch everyday. So for my method I use my air fryer/toaster oven combo.

I use mustard as a macro friendly binder/substitute for oil. Season with salt, pepper, and garlic, or whatever BBQ/rub blend I have. Butterfly the chicken breast and air fry at the default temp of 425 for 8 mins or so. Flip halfway through. Time may vary depending on thickness of your chicken or temp of your individual oven.

Use a thermometer and check the thickest part. Pull when it's between 160-165F.