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

Rinse 50g jasmine rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

In a small saucepan, combine the rinsed rice with 3/4 cup water. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

While the rice cooks, wash 100g green beans and trim off the tough stem ends. Pat 180g raw chicken breast dry with a paper towel to ensure a good sear in the air fryer.

In a small bowl, mix 1 tsp oil (staple), 1 tsp garlic powder, 0.5 tsp dried oregano, and a pinch of salt and pepper. Rub this mixture evenly over all sides of the chicken breast.

Place the seasoned chicken breast in the air fryer basket. Cook at 400°F (200°C) for 6 minutes.

Toss the trimmed green beans with 1 tsp oil (staple) and a pinch of salt.

Open the air fryer basket and place the green beans around the chicken. Continue cooking at 400°F (200°C) for another 7-8 minutes, or until the chicken reaches an internal temperature of 165°F and the green beans are tender and slightly charred.

Once the rice has finished simmering, remove the pot from the heat and let it sit, covered, for 2 minutes. Fluff the rice with a fork.

Slice the chicken breast into strips and serve immediately alongside the jasmine rice and roasted green beans.