Prep time: 12 minutes | Cook time: 18 minutes | Serves 4
3 (5-ounce / 142-g) low-sodium boneless, skinless chicken breasts, cut into 1½-inch
cubes
2 teaspoons olive oil
2 tablespoons cornstarch
1 tablespoon curry powder
1 tart apple, chopped
½ cup low-sodium chicken broth
¹⁄₃ cup dried cranberries
2 tablespoons freshly squeezed orange juice
Brown rice, cooked (optional)

  1. Select the BAKE function and preheat MAXX to 380ºF (193ºC).
  2. In a medium bowl, mix the chicken and olive oil. Sprinkle with the cornstarch
    and curry powder. Toss to coat. Stir in the apple and transfer to a metal pan. Bake
    in the air fryer oven for 8 minutes, stirring once during cooking.
  3. Add the chicken broth, cranberries, and orange juice. Bake for about 10 minutes
    more, or until the sauce is slightly thickened and the chicken reaches an internal
    temperature of 165ºF (74ºC) on a meat thermometer. Serve over hot cooked
    brown rice, if desired.