Equipment
* optional
Ingredients
Main Bowl Components
- 400 g chicken breast, boneless, skinless, cut into 2cm cubes
- 240 g chickpeas, canned, drained, rinsed, and patted completely dry
- 300 g broccoli, cut into small bite-sized florets
Marinade
- 20 ml olive oil, extra virgin
- 1 lemon, zested and juiced
- 3 g garlic powder
- 2 g dried oregano
- 4 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the air fryer to 200C/390F.
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, garlic powder, dried oregano, kosher salt, and black pepper. Whisk until evenly combined.
Add the diced chicken breast, dried chickpeas, and broccoli florets to the marinade. Toss thoroughly until all ingredients are evenly coated.
Transfer the coated mixture into the air fryer basket in a single, even layer. Cook at 200C/390F for 12 to 15 minutes, tossing the basket halfway through, until the chicken reaches a safe internal temperature of 74C/165F and the broccoli is tender-crisp.
Remove the mixture from the air fryer and divide it evenly between two shallow bowls. Serve immediately.
Chef's Notes
- Patting the chickpeas completely dry is the secret to achieving a roasted, crispy texture rather than a steamed one.
- Do not discard the lemon halves after juicing; you can throw them into the air fryer basket alongside the chicken to release aromatic steam while cooking.
- To scale this recipe up for meal prep, cook in multiple batches. Overcrowding the air fryer lowers the temperature and traps moisture, which prevents browning.
Storage
Refrigerator: 4 days — Store components in an airtight container.
Reheating: Microwave for 90 seconds or reheat in the air fryer at 175C/350F for 3 to 4 minutes to restore crispness.
