Steps
How to make it
Prep 10 min · Cook 15 min
- Rinse chicken breast (260 g) and slice about 1 cm thick; pat dry with paper towels. Mince garlic (3 cloves) and mix with soy sauce (2 tsp) and a pinch of salt into a marinade.
- Toss chicken slices with the marinade; rest 10 minutes. Meanwhile, break broccoli (180 g) into small florets, rinse under running water, drain, and press dry with paper towels.
- Toss broccoli with olive oil (1 tsp) so each floret is lightly coated—this helps keep it from drying out in the air fryer.
- Preheat air fryer to 190°C for 3 minutes.
- Layer broccoli in the basket first, then chicken slices on top in one even layer with consistent thickness—do not stack too thickly.
- Air-fry at 190°C for 8 minutes; open, flip chicken and toss broccoli lightly once.
- Air-fry 4–6 minutes more until chicken is golden; cut the thickest piece—no pink inside—and broccoli stems should pierce easily with a fork. Serve hot, spooning pan juices over the top.
