• Pat the chicken dry with paper towels.
• In a small dish, combine the chili powder, garlic powder, salt and pepper.
• Sprinkle the seasonings over the chicken.
• Place the inner pot in your Ninja Foodi and pour the broth and lemon juice into the pot.
• Place the chicken in your air crisper basket and place in the inner pot on top of the liquid.

STEAMCRISP Function (preferred)

• Select STEAMCRISP, and set the temperature to 400° F.
• Set the time to 17 minutes for large breasts and 15 minutes for small.
• Place the crisper basket on top of the inner pot and close the lid. Hit START.
• When the time is up, carefully open the lid and remove the air crisp basket.
• Use an instant read thermometer, and make sure that the internal temperature is at least 160° F.
• Let the chicken rest for 5 minutes. The temperature will continue to rise as the chicken rests, and should be at least 165° F before serving.

Pressure Cooker

• Place the basket on top of the inner pot and close the lid.  Turn the valve to sealing.
• Select PRESSURE, HI and set the time to 8 minutes for large breasts and 7 minutes for small.
• When the time is up, do an instant release.  Lift the basket from the Ninja Foodi, and carefully pour out the liquid from the inner pot.
• Return the pot and chicken to the Foodi and set to AIR FRY at 400 ° F for 4 minutes, until the chicken is lightly brown and the internal temperature is at least 160° F.

Optional Pan Sauce

• While the chicken is resting, set the Ninja Foodi to saute. Whisk the cornstarch into the broth. (You can add additional broth if desired.)
• Cook until the mixture is boil and thickened, about 2 minutes.
• Serve the chicken with the sauce.