Description
A quick and healthy air-fryer recipe featuring tender, seasoned chicken breast pieces and crisp-tender broccoli florets, perfect for a satisfying low-carb meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (about 500 g), cut into bite‑sized pieces
- 300 g broccoli florets
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Optional: lemon wedges, for serving
Instructions
- Preheat air fryer to 200 °C (390 °F).
- In a bowl, toss chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- In a separate bowl, toss broccoli with the remaining 1 tbsp olive oil, salt, and pepper.
- Place chicken in the air fryer basket in a single layer; cook for 8–10 minutes, shaking halfway, until golden and cooked through (internal temp 75 °C / 165 °F).
- Add broccoli to the basket around the chicken; cook an additional 5–7 minutes, shaking halfway, until broccoli is tender and slightly crisp.
- Plate chicken and broccoli together, squeeze fresh lemon juice over top if desired, and serve immediately.
Notes
- For extra crispiness, separate the cooking: cook chicken first, then broccoli.
- Adjust seasoning: add chili flakes or Parmesan cheese for flavor variations.
- Make it gluten-free by confirming seasoning blends are gluten-free.
- Store leftovers in an airtight container and refrigerate up to 3 days; reheat in the air fryer for best texture.
Nutrition
- Serving Size: ½ of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg