Air Fryer Parmesan Chicken with Roasted Tomatoes & Lemon Rice

Ingredients

• 2 tablespoons (1 tablespoon for chicken, 1 tablespoon for tomatoes) olive oil

  Substitute: Avocado oil

• 1 clove, minced (for tomatoes) garlic

  Substitute: 1/4 teaspoon garlic powder

• 1/2 teaspoon, or to taste salt

  Substitute: Garlic salt (reduce garlic powder if using)

• 1/4 cup, grated parmesan cheese

  Substitute: Pecorino Romano cheese

• 1/2, juiced (about 1 1/2 tablespoons juice), zest of 1/4 lemon lemon

  Substitute: 1 tablespoon bottled lemon juice

• 1/4 teaspoon, or to taste black pepper
• 1 cup, halved cherry tomatoe

  Substitute: 1 large Roma tomato, diced

• 12 oz (about 1 large or 2 small), cut into 1-inch thick strips boneless skinless chicken breast

  Substitute: Boneless, skinless chicken thighs

• 1 cup uncooked white rice eg jasmine or basmati

  Substitute: Instant rice (cook according to package directions)

• 2 cups water or chicken broth

  Substitute: Vegetable broth

Equipment Needed

• • Air Fryer
• • Medium Saucepan (2-quart)
• • Cutting Board
• • Chef's Knife
• • Mixing Bowls (2 small)
• • Measuring Cups and Spoons
• • Tongs

Instructions

1. 1

   Start the rice: In a medium saucepan, combine 1 cup of uncooked white rice and 2 cups of water (or broth). Bring it to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and let it simmer (cook gently just below boiling) for 15 minutes. Do not lift the lid. After 15 minutes, remove from heat and let rest, still covered, for 5 minutes.

   ⏱️ 2-3 minutes prep, 20 minutes cook/rest

   Technique: simmering

   
2. 2

   While the rice cooks, prepare the chicken: Cut the chicken breast into 1-inch thick strips or 'tenders.' In a small bowl, toss the chicken with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the grated Parmesan cheese until evenly coated.

   ⏱️ 3-4 minutes

   Technique: preparation

   
3. 3

   Prepare the tomatoes: In another small bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

   ⏱️ 2-3 minutes

   Technique: preparation

   
4. 4

   Preheat your air fryer to 375°F (190°C) for 3-5 minutes, if your model requires preheating. Place the seasoned chicken strips in a single layer in the air fryer basket, ensuring they are not overcrowded (you may need to cook in two batches for optimal crispiness).

   ⏱️ 3-5 minutes

   Technique: air frying

   
5. 5

   Air fry the chicken for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F or 74°C). While the chicken cooks, add the seasoned cherry tomatoes to the air fryer basket for the last 5-7 minutes of cooking time, tossing them gently alongside the chicken, until they are slightly softened and blistered.

   ⏱️ 10-12 minutes

   Technique: air frying

   
6. 6

   Once the chicken is cooked and tomatoes are roasted, remove them from the air fryer. Fluff the rested rice with a fork and stir in the lemon zest and lemon juice.

   ⏱️ 1-2 minutes

   Technique: mixing

   
7. 7

   Serve immediately: Divide the lemon rice between two plates. Top with the crispy Parmesan chicken tenders and the roasted garlic cherry tomatoes.

   ⏱️ 1 minute

   Technique: assembly