Air Fryer Chicken Breast and Broccoli

• 160 g (160 g raw boneless skinless chicken breast, cut into 2.5 cm pieces) — Boneless skinless chicken breast, raw
• 180 g (180 g broccoli florets, each about 3 cm) — Raw broccoli florets
• 2 g (3/4 tsp (2 g) garlic powder) — Garlic powder
• 8 g (2 tsp (8 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 390°F (199°C) for 3 minutes.3 min · 390°FLook for: The basket is fully hot before cooking begins.Safety: Keep the hot basket seated by its handle. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Cut the chickenPat the chicken dry and cut it into uniform 2.5 cm pieces.1 min 30 secLook for: Every chicken piece is close to the same size with no thick folded sections.Safety: Wash hands and sanitize the board after cutting raw chicken.
3. 3Prepare the broccoliTrim broccoli florets to about 3 cm and dry them thoroughly after rinsing.1 minLook for: The broccoli is clean, dry, and uniform enough to cook evenly.Safety: Use a clean board reserved for vegetables.
4. 4Coat chicken and broccoliToss chicken, broccoli, garlic powder, and avocado oil until every piece carries a thin even coating.45 secLook for: No garlic clump or oil puddle remains in the bowl.Safety: Do not reuse the raw-chicken bowl for serving.
5. 5Air-fry and shakeSpread the complete serving in one layer and air-fry at 390°F (199°C) for 10 minutes, shaking after 5 minutes.10 min · 390°FLook for: Broccoli has browned edges and chicken is opaque on every surface.Safety: Use two batches in a smaller basket; the stated 20 minutes assumes a 5-quart basket.
6. 6Check and serveCheck the thickest chicken piece for 165°F, rest the basket contents for 1 minute, then plate every piece.1 min 15 sec · 165°FLook for: Chicken is juicy and reaches 165°F while broccoli stays tender-crisp.Safety: Return undercooked chicken for 1-minute increments and recheck 165°F.