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

Rinse 52g jasmine rice under cold water until the water runs clear to remove excess starch.

In a small pot, combine the rinsed 52g jasmine rice with 125ml water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

While the rice cooks, wash 80g green beans and trim off the tough stem ends.

Slice 155g raw chicken breast into 1-inch bite-sized cubes for even and fast cooking.

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

In a separate small bowl, toss the 80g trimmed green beans with 1 tsp vegetable oil and a pinch of salt.

Preheat the air fryer to 400°F (200°C).

Place the seasoned chicken in the air fryer basket in a single layer. Cook for 5 minutes.

Open the basket and add the 80g green beans next to the chicken. Shake the basket to distribute. Air fry everything together for another 6-7 minutes until the chicken reaches an internal temperature of 165°F and the beans are lightly roasted and crisp-tender.

Remove the pot from the heat and fluff the rice with a fork. Serve the garlic herb chicken and roasted green beans over the bed of jasmine rice.