Air-Fried Garlic Herb Chicken with Jasmine Rice and Green Beans

Rinse 0.25 cup uncooked jasmine rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rinsed rice with 0.5 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.

While the rice cooks, wash 1 cup fresh green beans and trim off the stem ends. Pat them dry with a paper towel.

Cut 6.5 oz raw chicken breast into 1-inch bite-sized pieces to ensure even and quick cooking in the air fryer.

In a medium bowl, toss the chicken pieces with 1 tsp olive oil, 1 tsp garlic powder, 0.5 tsp dried oregano, a pinch of salt, and a pinch of black pepper until thoroughly coated.

In a separate small bowl, toss the trimmed green beans with 1 tsp olive oil and a pinch of salt.

Preheat your air fryer to 380°F (193°C).

Place the seasoned chicken pieces in the air fryer basket in a single layer. Arrange the green beans on the other side of the basket (or on top if space is limited).

Air fry for 10-12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F and the green beans are tender-crisp and slightly charred.

Once the rice is done, remove it from the heat and let it sit covered for 2 minutes, then fluff with a fork.

Plate the jasmine rice alongside the air-fried chicken and green beans. Drizzle 1 tsp fresh lemon juice over the chicken before serving.