Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Step 1: In a bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, pepper, and cornstarch until evenly coated.
- Step 2: In a separate bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper.
- Step 3: Preheat your air fryer to 400°F (200°C).
- Step 4: Place the chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
- Step 5: Add the broccoli florets to the air fryer basket after the chicken has cooked for 4 minutes. Continue cooking the chicken and broccoli together for the remaining 4-6 minutes, shaking the basket occasionally, until the broccoli is tender-crisp and slightly charred.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat in the air fryer for a few minutes to restore crispness.
- Serve these bites with your favorite dipping sauce, like honey mustard or ranch.
- Don't overcrowd the air fryer basket; cook in batches for perfectly crispy chicken and broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American