Air-Fried Parmesan Chicken Tenders with Garlic-Herb Broccoli

Prepare the vegetables: Wash 2 large raw broccoli heads, cut them into bite-sized florets (about 1.5 inches each), and pat them completely dry with paper towels. Spread them on a clean kitchen towel for 5 minutes to ensure they're thoroughly dried.

Mince 3 fresh garlic cloves finely. Strip the leaves from fresh thyme sprigs to get 1 tsp of leaves.

Set up a pot with 4 quarts of water and 1 tablespoon of salt for the macaroni, but do not turn on the heat yet.

Prepare the breading station: In a shallow dish, whisk 3 large eggs. In a second shallow dish, combine 1.5 cups panko breadcrumbs, 1 cup grated parmesan cheese, 1 tbsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Pat 3 lb of raw chicken tenders dry with paper towels. Working one at a time, dip each tender into the whisked egg, letting excess drip off, then press firmly into the panko-parmesan mixture to coat all sides evenly.

Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray. Place half of the breaded chicken tenders in a single layer in the basket, leaving space between them. Spray the tops of the tenders lightly with cooking spray.

Air fry the chicken tenders at 400°F (200°C) for 10 to 12 minutes, flipping them halfway through, until the coating is golden-brown and crispy and the internal temperature reaches 165°F. Transfer to a wire rack to keep crispy, and repeat the process with the remaining chicken tenders.

While the second batch of chicken is air frying, prepare the broccoli: In a large bowl, toss the completely dried broccoli florets with 2 tablespoons of olive oil, the 3 minced garlic cloves, 1 tsp fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Once all the chicken is done, place the seasoned broccoli florets in the air fryer basket in a single layer (work in batches if needed). Air fry at 375°F (190°C) for 8 to 10 minutes, shaking the basket halfway through, until the florets are tender-crisp with lightly browned, caramelized edges and the garlic is fragrant but not burned.

While the broccoli is air frying, bring the pot of salted water to a rolling boil. Add 8 oz dry elbow macaroni and cook for 8 minutes until al dente. Drain the pasta, return it to the hot pot, and stir in 3 tbsp unsalted butter until melted. Season with a pinch of salt and pepper to taste.

CRITICAL STEP FOR MEAL PREP: Set aside exactly half (1.5 lb) of the cooked, crispy chicken tenders. Allow them to cool completely at room temperature, then place them in an airtight container and store in the refrigerator to use for tomorrow's Day 3 quesadillas.

Plate the remaining 1.5 lb of hot, crispy chicken tenders alongside the buttered macaroni and the garlic-herb air-fried broccoli. Serve immediately.