Juicy Air Fryer Chicken Breasts

Ingredients

• 800 gboneless skinless chicken breast, four breasts
• 2 tspextra-virgin olive oil
• 1¾ tspsmoked paprika
• 1 tspgarlic powder
• 1 tspdried oregano
• ¾ tspsalt
• ½ tspblack pepper
• 200 gdry long-grain white or basmati rice, dry, to serve
• 400 gbroccoli florets, steamed

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Place the chicken breasts between two sheets of plastic wrap and pound the thick end with a rolling pin to an even 2 cm (3/4 inch) so they cook evenly.

3. Rub the chicken with the oil, then season all over with the smoked paprika, garlic powder, oregano, salt and pepper.

4. Preheat the air fryer to 190°C (375°F) for 3 minutes. Lightly spray the basket.

5. Lay the breasts in the basket in one layer, not touching (cook in two batches if needed). Air fry for 16 to 18 minutes, flipping halfway, until golden and 74°C (165°F) in the thickest part.

   18 min timer

6. While the chicken cooks, steam the broccoli in a covered pot over 2.5 cm (1 inch) of boiling water on high heat for 4 to 5 minutes, until tender-crisp.

   5 min timer

7. Rest the chicken for 5 minutes so the juices settle, then slice and serve with the rice and broccoli.

Storing and reheating

Keeps 4 days.